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Neuroscientist Leslie Vosshall gives a talk during the “The Sensory Logic of the Gastronomic Brain” symposium at the Basque Culinary Centre, about the connections between the brain, the tongue, and scent.
From molecules to a perception of scent and taste, this engaging lecture shares interesting information for erudite conversations at your next dinner party.
Rockefeller neuroscientist Leslie Vosshall, PhD is a member of the National Academy of Sciences.
Photo by Mike Burns 
