“Flavour in the brain: the roots of Neurogastronomy” by Prof. Fiorenzo Conti
Public talk by Prof. Fiorenzo Conti
Introduction by Prof. Giuseppe Di Giovanni
The event is organized in collaboration with Malta Neuroscience Network, University of Malta, RIDT and Malta Chamber of Scientists, within the Malta Brain Awareness Week 2017.
The Malta Neuroscience Network is organising the second brain awareness week, a national campaign to increase public awareness of the progress and benefits of brain research in Malta. This year Brain Awareness Week will be held between 13 and 19 March, during which various activities will be organised.
Activities include a public lecture by Professor Fiorenzo Conti on neurogastronomy.
“Tell me what you eat, and I will tell you what you are” said Jean Anthelme Brillat-Savarin. Neurogastronomy takes a multidisciplinary approach to food, blending various expertise. Roots of neurogastronomy go way back to the 19th century when gourmet/magistrate Jean Anthelme Brillat-Savarin anticipated concepts that neuroscientists discovered 100 years later. These enlightenments paved the way for our understanding of cerebral phenomena that mediate the experience of “flavour.”
Neurogastronomy looks at flavour from a different angle and considers how those chemicals are interpreted in the brain as well as how they influence brain regions that control emotion, memories, food preferences, cravings, and appetite.
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