Source: Margaret Littman, Alive.com, February 11, 2020
This new science could help everyone love eating healthy, sustainable food
The relatively new field of neurogastronomy has big implications for how we eat as individuals and communities—and as a planet.
As someone who travels for a living—writing about the best places to eat, hike, and sleep—I spend a lot of time on airplanes. Sometimes I’ve wondered as I look out at the clouds floating by the window or wait for my laptop to boot up: Why do the same snacks that satisfy me at my desk on the ground never seem to do the trick when I’m in the air?
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