How can sensory pleasure lead to better ideas? Does titillating the senses help us to communicate and collaborate? If an army marches on its stomach, does a revolution rise from its tastebuds?
There is a consistent link between the evolution of gastronomy and creative collaboration. By comparing the biomedical processes involved in appetite and sensory motivation with the anthropology of baked goods, we can better understand how our biology has shaped civilisation and the creative process. Just how does the combination of flour, butter, eggs and sugar help us connect with others and how can we use this knowledge to create better creative collaborations in the future?
A tasty journey sure to titillate both the minds and the mouths of the audience.
Please bring a piece of cake to the session as you will be guided through a sensory tasting activity.