What happens in your brain when you taste food | Camilla Arndal Andersen (Senses Miniseries #2)
Summary
Host Dr. Shoshana Ungerleiter explores the biology of taste, starting with genetic cilantro aversion. Neuroscientist Camilla Arndahl-Anderson discusses how biases distort conscious flavor perception. She demonstrates using EEG to measure subconscious brain responses to food. This research aims to create healthier, tastier foods by bypassing subjective human bias.
Topics discussed
Sponsors: Capital One, Quince, and Kashi
Host intro and personal cilantro aversion
The biology of taste and genetic factors
TED Talk: The coffee experiment and bias
Neuroscience of taste perception and reality
Common biases in food evaluation
Using EEG to measure subconscious brain responses
Discovering the sixth taste: Fat
Conclusion and upcoming episodes on sight
Credits and sponsors: Verizon and Sephora
Listen ad-free on Castria