How Our Minds Affect The Food Experience

The foods that we consume are all interconnected with neural networks in the brain: meaning that every time we eat a piece of fruit, our brain is taking in new information and telling our bodies what to think. This week, I read three articles concerning the science called "Neurogastronomy". Previous to reading these articles, I really did not know that this science existed and was deeply studied by so many scientists and chefs. But now, after reading a little more about it, I am extremely intrigued. Drawing from two articles, "Mouthfeel: How Texture Makes Taste (review)" and "Neutrogastronomy 101: The Science of Taste Perception" we can make the conclusion that the texture and flavor of food both contribute to how we think about the foods that we put into our bodies. Changing the texture of a food can oftentimes change how we taste the food, which I find extremely odd. If we consume a hard gummy bear instead of a soft one, the whole experience changes based on the texture. Smell is also equally as important as texture. If we couldn't smell the food we eat, then the experience changes as well and we might as well be consuming cardboard with different textures. Something that I was thinking about when reading up about Neurogastronomy is how when we go to a restaurant, we are buying the entire experience and not just the food. As stated in "The Science That Could Make You Crave Broccoli More That Chocolate", smells and different textures can remind and trigger customers of distant memories. Important information for chefs that are just starting out is that environment is one of the most important aspects. From personal experience, I can also attest to the science of the environment contributing to how amazing the food is. If I am eating in a fancy setting, I will automatically believe that the food is more delicious. In addition to this, if the food is served on a smaller plate, I will feel like I've eaten more than if it was served on a larger plate. Food is such a mental subject that it can be easily manipulated

Two of the articles that I read also mentioned the biological aspect of picking which foods to eat. There is an innate preference for sweeter foods because bitter foods often meant "poisonous". A research project that I read mentioned that they are working on a drug that can change the way that the brain works and thinks about bitter foods. This new technology can control the hypothalamus and how it perceives for up to three hours. If we can genetically change the preference for sweet foods, the big issue of obesity and disease can be reduced substantially.

There are also a few questions that come to mind when thinking about changing how people perceive food. There are multiple ethical problems dealing with this because what exactly gives scientists the right to change completely how a human being thinks about a certain topic. Also, how exactly do they plan to change how someone thinks about food? Complete brain surgery? Or a certain type of drug that alters the mind for a period of time?

Reading about Neurogastronomy these past few hours has been such an experience because it seems like a promising field that can be life changing for many people. It has also raised a few questions in my mind because while it seems like an exciting new field, there are many logistical issues concerning it.