Cooking food isn’t easy. It involves a lot of hard work and years of experience to present that perfect plate of food, that perfect balance of taste, texture, appearance and smell. But what if I were to say that the taste of a particular food item doesn’t have much to do with what a good chef you are but by the sensitivity of neurons in your guest’s brain?
Most people are commonly accustomed to the fact that the brain is the seat of all logical reasoning and action that is made by us as an individual. But more often than not, when our mind and brain fails to give us a fair judgement of the situation, we are told to go with our gut.