UK Conference to Explore the Brain & Food in Neurogastronomy Symposium
It’s certainly not a term that most of us are familiar with, but tomorrow, Saturday, November 6, the University of Kentucky will host the first ever Neurogastronomy Symposium at the College of Medicine. The day will include presentations by scientists, doctors, and chefs in addition to food tastings. The chefs include UK chef Bob Perry, Louisville’s Edward Lee of 610 Magnolia and “Mind of a Chef,” and Midway’s Ouita Michel of the Holly Hill Inn and numerous other local restaurants.
Neurogastronomy is an interdisciplinary discipline that seeks to understand the brain’s role in eating, why we like what we like, and why different people react to different foods and tastes differently.
Chef Ouita Michel is scheduled to speak on “Food and the Cancer Patient: Psychology and Nutrition–a Chef’s Persepctive.” Chef Michel’s talk will be a very personal one. She told Eat Kentucky, “I am speaking about trying to feed my Mom through her cancer treatments and illness, the psychological meaning of food, to cancer patients and how Neurogastronomy could help folks stay connected to their foods for longer, which would improve the quality of life and their daily activity.”
Michel plans to ask practical questions such as the possibility of cutlery being developed specifically for cancer patients that could help suppress smells that lead to nauseau or the possibility of nasal sprays to combat nauseau.
Dr. Dan Han, Chief of the UK Neuropsychology Service, will welcome the attendees, and later explore the clinical applications of Neurogastronomy. Dr. Han explained to Eat Kentucky that he plans “to address smell and taste deficits having a negative impact on quality of life.”
The exploration is an important one and treads into only partially understood territory. I will report back on lessons learned from the event.
International Society of Neurogastronomy Symposium
November 7, 2015