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'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.

 

Come join us on 13 March at 18:30 at the Italian Cultural Institute in Valletta for a talk about the connection between flavours and the brain. The speaker, Prof. Fiorenzo Conti, is a Professor of Human Physiology at Università Politecnica delle Marche and President of the Italian Society of Neuroscience.

This special event launches Malta Brain Awareness Week (MBAW). MBAW has an event every day between 13 and 19 March. For more MBAW events follow @BAW2017 on Facebook.

Malta Café Scientifique can be found on and . You can now view events and subscribe to our mailing list from the website.

Malta Café Scientifique thanks the STEAM project funded by the Erasmus+ Key Action 2 Strategic Partnership, Italian Cultural Institute for hosting this event, the University of Malta, Malta Chamber of Scientists (of which the café forms part). Malta Brain Awareness week is organised by the Malta Neuroscience Network of the University of Malta and supported by the University’s Research Trust (RIDT).