Neuroscientist Leslie Vosshall  gives a talk during the “The Sensory Logic of the Gastronomic Brain” symposium at the Basque Culinary Centre, about the connections between the brain, the tongue, and scent.

From molecules to a perception of scent and taste, this engaging lecture shares interesting information for erudite conversations at your next dinner party.

Rockefeller neuroscientist Leslie Vosshall, PhD is a member of the National Academy of Sciences.

 

 

Photo by Mike Burns