The Relationship Between Neurogastronomy, Senses and Teste

Abstract

Human beings are born, grow, live, and die throughout their lives. It is believed that the first recipes, which were thought to have emerged between the 1st century BC and the 3rd century AD and were attributed to the Latin Apicius, played a pioneering role in the continuous change in the field of gastronomy from past to present. Nowadays, there are many new trends emerging to enhance the pleasure derived from food and beverages. One of these trends, which aims to address the nutrition problems caused by the depletion of resources and the rapidly increasing global population, is "neurogastronomy." Neurogastronomy creates different perceptions by appealing to the five senses. Even when people eat the same dishes or drink the same beverages, they can perceive different flavors. The main reason for this is the relationship between our brain and our sense of taste. Gordon M. Shepherd explained the relationship between food and senses through the "human brain flavor system." Neurogastronomy, which has a relatively recent history, has brought science and gastronomy closer by examining the relationship between the human brain and food. In this way, neurogastronomy contributes to improving the quality of human life and demonstrates that there can be changes in our sensory perceptions and taste experiences. Therefore, this study aims to gather together the studies conducted in the field of neurogastronomy through a literature review method and contribute to the relevant literature. The results of the study indicate an increase in research conducted in the field of neurogastronomy in recent years, emphasizing its growing importance in both marketing and gastronomy.