Adventures in the Global Kitchen: Smell (And Taste) the Roses February 23, 2011

Harold McGee, author of the seminal 'On Food And Cooking: The Science and Lore of the Kitchen,' and perfumer Mandy Aftel join forces with cognitive neuroscientist Jay Gottfried of Northwestern University to explore how the human brain processes sensory input. Learn how scents--such as mint, rose, and even rotten eggs--are encoded in the brain and how memory influences eating desires and habits. Tastings included.