Taste and cuisine

In October 2016, CRG organized a prominent meeting in the Basque Culinary Center between Michelin starred chefs and experts in Sensory Neuroscience. During this meeting (http://brainytongue.com/events/eventinfo/), we discussed the role learning plays in our perception of aromas and flavors. CRG introduced experiments related to flies to discuss molecular and cellular mechanisms underlying plasticity in food habits.

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