COMIENDO CON EL CEREBRO | Cap. 9 | Ciencia y Cocina

Was the food not tasty, or was the ambiance unsuitable? Or both? In this episode, Heinz Wuth invites Gabriel León, a biochemist and researcher, to discuss the wide variety of factors that alter the dining experience. For better or for worse, colors, shapes, sounds, crunch, and aromas are essential in defining how good a dish was. Also, today on Science and Cooking, we talk about how easy it is to trick the mind with what we instinctively and implicitly know. FOLLOW US! 📷IG: @kraneotv and @soycienciaycocina 🖥️YT: @kraneo_tv 🌠TikTok: @kraneo_tv and @soycienciaycocina #GabrielLeón #HeinzWurth #ScienceAndCooking #ChileanCuisine #Gastrophysics #Volatiles #Textures #Research #ChileanPodcast #KraneoTV 10:55 - Taste and Smell 14:48 - Molecules and Volatiles 18:37 - Colors and Shapes 24:56 - Improving Hospital Health by Changing Colors 27:41 - Heavy Cutlery 30:20 - The Value of Music 39:21 - High Expectations 41:39 - Wine Experiment 48:22 - Tips for a Good Experience