International Society of Neurogastronomy Symposium Sheds Light on ‘Food for Health’
Laid out at the Gatton Student Center at the University of Kentucky on May 18 was the annual symposium of the International Society of Neurogastronomy (ISN). This highly anticipated event gathered a diverse group of scientists, chefs, health professionals, and agricultural specialists with one common goal— to explore the connection between our minds, taste sensation, and its implication on promoting healthier diets.
Uniting Disciplines for a Common Goal
The ISN aims to elevate neurogastronomy —a field covering an array of dining habits, taste preferences, and consumption tendencies— as a craft, science, and health profession. This unique field has the potential to improve human life quality and expand knowledge about brain-behavior relations in the scope of gastronomy.
“Nearly 25% of adults have a reduced ability to smell, taste, or both. It is critical to understand smell and taste’s roles in everyday life and the problems associated with deficits in these senses,” said Timothy McClintock, current ISN president.
Dynamic Discussions and Insightful Presentations
Speakers including celebrity chef Fred Morin, and renowned scientists and authors shared insights during the event. Topics ranged from nutritional needs for young athletes, salt consumption in hypertensive individuals, and strategies for preserving flavor while catering to smell or taste deficits.
The symposium also debunked commonly held misconceptions, one of which being “Food as Medicine.” While the phrase may be misleading and potentially harmful, it underlines the necessity for a more efficient public health policy concerning food security and global health.
Alternatively, the experts suggested other labels such as ‘Food for Health’, which could encourage individuals to consider their dietary habits positively.
Interactive Sessions and Demonstrations
Beyond traditional lectures, the symposium championed an interactive approach engaging attendees with practical food challenges and workshops.
The annual Gina Mullin Cooking Challenge saw Chef Fred Morin and Chef Trevor Morones deliver gourmet dishes under dietary restrictions specifically designed for individuals on low-sodium diets. Attendees were educated about taste and flavor is a practical setting during a Neurogastronomy Dinner Workshop with local Chef Ouita Michel.
Looking Ahead
The highly productive and collaborative symposium is just one of the many steps being taken to understand the pivotal role of food and its influences on health. ISN’s future endeavours include the next year’s symposium in Philadelphia, Pennsylvania, which is already being eagerly anticipated.
