The Best American Science and Nature Writing (2017)]
Maria Konnikova’s article “Altered Taste” follows the story of a restaurant, The Fat Duck, redesigned in the hopes of altered customer’s reception of their food. Konnikova parallels The Fat Duck with neurogastronomy or the concept that flavor and taste “do not originate in what we eat but in what our minds derive from the experience” (11).
This article points out the complicated relationship between the brain, the food we eat, and our relationship to both things. Konnikova focuses on the importance of neurogastronomy, and what this research can mean for the food we digest.
What aspect of Konnikova’s article did you find most useful or interesting? Why?