Every brain experiences reality differently. This census aims to help us understand how human diversity encompasses not only perception, but consciousness itself. See the link at the end of the article to participate in the census.
Our visual system sometimes sacrifices accuracy for the sake of a smooth visual experience of the world around us.
There are at least 200 compounds contributing to the flavor of chiles and they all have a different effect. Capsaicin is the most common, first to be discovered, and hottest of the capsaicinoid family, but every chile contains a somewhat different mix of capsaicin, dihydrocapsaicin, nordihydrocapsaicin, homodihydrocapsaicin, nornordihydrocapsaicin, and quite a few others.
Chefs are using neurograstronomy to change the way your brain perceives flavor to create a dining experiences on the frontier of gastronomic science, a place where brain, body, and nutrition intersect.
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