Chef and Neuroscientist Discuss the Flavor of Memories

Chef José Avillez and neuroscientist Luísa Lopes explore why grandmother's duck rice always tastes better, delving into a conversation about the brain, childhood smells, and unforgettable dishes.

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observadorPortuguese60d ago

José Avillez e Luísa Lopes: o sabor das memórias.

Um chef e uma neurocientista explicam porque o arroz de pato da avó sabe sempre melhor. Uma conversa sobre cérebro, cheiros de infância e os pratos que nunca esquecemos.

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Chef and Neuroscientist Discuss the Flavor of Memories

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José Avillez e Luísa Lopes: o sabor das memórias.

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