How do we taste? What evolutionary benefit is there to tasting bitter and sour? And why should you think about wearing noise-cancelling headphones on planes if you want to enjoy your food?
In this Focus episode of How We’re Wired, join producer Dr Eva Higginbotham as she uncovers the neuroscience underpinning taste, from how you can optimise dishes using synergistic umami to a test to discover if you’re a supertaster.
With special thanks to Robert Parks and Barry Smith.
How We’re Wired is a Fresh Air Production for The Bertarelli Foundation. Follow now so you never miss an episode.
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