ISN-Neurogastronomy

International Society of Neurogastronomy

[ISN-Neurogastronomy @ISNeurogastro]

ISN pioneers and their aims featured in Alive magazine! #neurogastronomy #flavour #sustainability https://t.co/isGW3Ix3Qp

[ISN-Neurogastronomy @ISNeurogastro]

@rwardmitch1 Rachel -- we do not, as we are more focused on the research side of things. A great idea, though, as we move the science forward!

[ISN-Neurogastronomy @ISNeurogastro]

Was delighted to have @Barlow_Lab as a presenter at #ISNNOLA. We learned a lot from her and others about the physiology of flavor perception. Hope to see you in Portland next year, Dr. Barlow! #neurogastronomy

[ISN-Neurogastronomy @ISNeurogastro]

It's a wrap for #ISNNOLA! We shared a lot and learned a lot. Many thanks to all our presenters and attendees, and MARK YOUR CALENDARS for 6/20/20 as we head west to Portland, OR @travelportland and share the stage with #ISOT2020 @AchemsInfo. Tell your friends! #neurogastronomy

[ISN-Neurogastronomy @ISNeurogastro]

How can you make an apple taste sweeter without adding any sugar? At this #ISNNOLA taste experience station, a simple sniff of vanilla extract is enough for @UK_HealthCare neurologist @sidkapooruky to get an extra hint of caramel flavor with his apple. #neurogastronomy

[ISN-Neurogastronomy @ISNeurogastro]

Jane Bowie @MakersMark kicks off the #ISNNOLA Sensory Dinner with a bourbon tasting tutorial.

[ISN-Neurogastronomy @ISNeurogastro]

The #ISNNOLA Sensory Dinner is set to begin with a bourbon tasting by @makersmark and wine pairings by @papillesetM. Thanks to Calcasieu for hosting!

[ISN-Neurogastronomy @ISNeurogastro]

Many thanks to our panelists @chefouita, Dr. Jong Rho, Dr. Gordon Shepherd, and @universityofKY’s Lillian Breslin for answering questions from attendees at #ISNNOLA

[ISN-Neurogastronomy @ISNeurogastro]

Three times a bridesmaid, now a bride! CONGRATULATIONS TO @jehangir_mehta for winning the 2019 Gina Mullin Neurogastronomy Challenge! @kissmybhatt was a worthy contender, but the judges raved about Jehangir's chocolate-oatmeal-hazlenut tart. #ISNNOLA

[ISN-Neurogastronomy @ISNeurogastro]

Why DO we eat what we eat? @Rachel_Herz joins the ISN Symposium for her third year to share her knowledge on how psychological and cognitive influences change our perception of food & how much we eat. #ISNNOLA

[ISN-Neurogastronomy @ISNeurogastro]

https://t.co/t01GdiWwXk

[ISN-Neurogastronomy @ISNeurogastro]

Sorry for the delay -- we'll be announcing the Gina Mullin Challenge winner shortly -- there's been spirited debate about GMOs during the Panel Discussion! #ISNNOLA

[ISN-Neurogastronomy @ISNeurogastro]

How did gin & tonics change world history? @UK_HealthCare neurologist @sidkapooruky will share the full story at the #ISNNOLA Sensory Dinner this evening, but check out this quick preview of how gin & tonics helped fight the spread of malaria in colonial times. #neurogastronomy

[ISN-Neurogastronomy @ISNeurogastro]

Who's the winner of the 2019 Gina Mullin Neurogastronomy Challenge? STAY TUNED! We'll be live streaming the announcement in about 10 minutes!

[Michele Redmond, MS, RDN, FAND, Chef @EatWellAcademy]

When helping patients deal with cancer, embrace food's emotional impact on them & customize to highlight flavorful nutritious foods as needed. Thank you @ChefOuita for sharing your story & encouraging better care @ISNeurogastro #isnnola #health #cancer #neurogastronomy

[ISN-Neurogastronomy @ISNeurogastro]

Jane Bowie continues her presentation on Bourbon at #ISNNOLA: @MakersMark also adds different kinds of staves to barrels to customize its flavors.

[ISN-Neurogastronomy @ISNeurogastro]

Jane Bowie shows how different techniques for barrel toasting develop different flavor profiles #ISNNOLA

[ISN-Neurogastronomy @ISNeurogastro]

100% of bourbon's color and 50-70% of its flavor is from the wood that's used in bourbon aging barrels. @MakersMark uses aged White Oak to provide the ideal balance of tannins, lignin and other volatiles to its bourbon." -- Jane Bowie #ISNNOLA

[ISN-Neurogastronomy @ISNeurogastro]

Flavor comes from water? Yes, water is a critically important component in bourbon flavor. (The other flavor drivers are oak, grains, and yeast) @MakersMark has its own water source -- Jane Bowie. #ISNNOLA

[ISN-Neurogastronomy @ISNeurogastro]

Now, Jane Bowie from @MakersMark: "Today we're going to talk about where flavor comes from -- specifically in oak." #ISNNOLA