Why do we like a certain food? Will healthy food make us feel happier? And if so, how can we make healthy food taste better? If depression and anxiety can be a result of an unhealthy intestinal flora, how can we improve that? And why is chocolate so tasty and does it really make us happier? What does food do to our brain and can we anticipate the effects? Could we get happier and smarter by picking the right things to eat? This book will give a peak into the research on how to cultivate emotional well-being through food. The research follows a journey through three layers. The first is the superficial layer, our senses, the way we perceive the world around us. By analyzing how we experience food, its tastes, flavors, smells and textures, we can break down why we enjoy what we enjoy so much. The second layer will dive deeper into existing groundbreaking and innovative research on the impact of food on our brain. Newly discovered scientific facts in the world of psychobiotics, for example, have identified foods that enhance our moods as well as our mental capacities, learning skills and the speed at which we process our thoughts. The final layer explores how we can cultivate our physical health, and in particular the health of our digestive system. While focusing on our intestinal bacterial flora and how to properly feed it in order to cure and prevent mental discomfort, we also look at the potential impact of this research on the development of a more preventive and personalized healthcare. Food design studio THE EATELIER collected and processed these scientific findings and subsequently, joined forces with creative chef PIPPENS. Together they translate this scientific research into the culinary world. They will answer to the questions above by creating an eye opening, educational and exciting lunch & dinner experience during Dutch Design Week 2018. At their table they will be able to receive 28 guests and take them on a journey through the research by serving them a tasting menu of 18 courses that are created based on the research presented in this book.
Taal: eng
Verschijningsdatum: 18-10-2018