We know things taste good, but why? This symposium, part of Melbourne Knowledge Week, will include an introduction to neurogastronomy as a concept, flavour forecasting and the process behind it, senses of gastronomy and palate master class. This event celebrates the science behind taste.
Food has the power to emote a sense of comfort; it can be an aphrodisiac or a sheer delight through taste and texture. In The Science of Taste, you’ll discover the link between the tastebuds and the brain, the inspiration behind flavour trends and the pre-kitchen elements that can affect your culinary experience.
Melbourne, through William Angliss Institute, is leading the formalisation of academic analysis of food appreciation. The event is curated by the Institute’s Higher Education department which proudly boasts the specialist degree program in Culinary Management.
Joining experts from the Institute, guest speakers include wine specialist, journalist and author Max Allen and writer, producer and media food expert Richard Cornish, who sold out their Taste 101 event at William Angliss Institute during the Melbourne Food & Wine Festival.
Lunch and afternoon tea will be included, as will an optional tour of the Institute’s Special Collections room, housing rare books and resources that are a historical part of the food industry in Australia.
Date for the diary:
What: The Science of Taste
Where: William Angliss Institute, 555 La Trobe Street, Melbourne
When: 9:30am-4:30pm, Monday 26 November, 2012
Cost: $90 ($200 for day + dinner package*)