Pleasure and Neurogastronomy

Why does the smell of fresh bread trigger a flood of memories? Why does our mouth water at the sight of a lemon before we've tasted it? And why does a meal settle into our body as more than just nutrition?

Dr. Alexander Wieck Fjældstad, a physician and olfactory researcher from Aarhus University, and chef Rasmus Bredahl explore taste, smell, and neurogastronomy through research and gastronomic practice. Taste is far more than what the tongue registers - it is shaped by smell, sight, sound, texture, memory, expectations, and the context in which we eat. The conversation touches on why the same dish can taste different depending on mood and company, what happens when our sense of smell or taste changes or disappears, and how knowledge of the brain can be used to create meals that spark curiosity.

The conversation is moderated by science journalist Line Friis Frederiksen and is part of the Folk University's knowledge festival Hearts & Minds.

Venue: Rampen