Tasting With Your Brain. 

Why do we automatically avoid food with distinctive colours while other colours tempt us? And why do we talk so much about taste when our sense of smell actually gives us a thousand impulses more than our tastebuds?

Discover some of answers to those and many more questions about neurogastronomy with Rasmus Bredahl. Taste food with a whole different mindset than usual and get new perspectives on sensory food experiences that can inspire your own cooking.