Updated Feb 04, 2020
Neurogastronomy in action: Drool-worthy recipes from pioneers of the science of flavour
Dandelion Latte
Carrot and Lime Leaf Kebabs with Lemongrass and Caraway Seeds
Beetroot and Coconut Dip Spiced with Toasted Caraway Seeds and Chili
Carrot and Lime Leaf Kebabs and Beetroot and Coconut Dip recipes were extracted from Cooking for the Senses: Vegan Neurogastronomy by Jennifer Peace Rhind and Gregor Law, published by Singing Dragon. Order your copy at singingdragon.com.
A version of this article was published in the January 2020 issue of alive Canada with the title “Neurogastronomy in Action.”
Margaret Littman is a journalist, stand-up paddler, author and lover of all things Nashville.
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