Food Meets Science is an interdisciplinary project supported by The Best Chef. The main idea of Food Meets Science symposium is an exchange between science and cooking with a view to shedding light on what is really happening in our brain when we eat and how our brain influences food choice.
Food Meets Science tries to find answers to different questions – from general ones: What is the difference between taste and flavor? How smell and taste are interacting together? Why do we like one thing and another is disgusting for us? to more specific ones like: What happens in your brain when you're looking at a food? Is the genetic profile of the diners important in designing gastronomic experiences?
Questions like these forms a part of the rich debate that takes place among the experts, with the aim of exploring to what extent science can give a response to the questions that emerge from the chefs' observations in the kitchen and also to what point these observations may give rise to new lines of research. Food Meets Science unites two disciplines: science and cooking.
Food Meets Science is organized and promoted by The Best Chef.
Fellow scientists from all over the world collaborate with renewed chefs.
This year Food Meets Science Symposium 2019 powered by Estrella Damm will take place on 23rd September at
The Old Estrella Damm Brewery.
Confirmed speakers are fellow scientists:
prof. Charles Spence, creator of the term gastrophysic and head of the Crossmodal Research Laboratory at Oxford University
dr. Nicola Pirastu representing the University of Edinburgh
dr. Paul Smeets from the University Medical Center Utrecht
As well as renewed chefs:
Chef Grant Achatz from restaurant Alinea, Chicago
Chef Modest Amaro from restaurant Atelier Amaro, Warsaw
Chef Pia Leon from restaurant Kjolle, Lima
Chef Vladimir Mukhin from restaurant White Rabbit, Moscow
Chef Davide Oldani from restaurant D'O' Davide Oldani, Milan
Chef Joan Roca from restaurant El Celler de Can Roca, Girona