Applying neuroscience to architecture, specifically within the realm of neurogastronomy, provides a unique understanding of the intersection between human sensory domains and the built environment. It seeks to understand brain function in relation to eating, which has traditionally been viewed as a process limited to the mouth and stomach. Ultimately, it is the brain that eats. Accordingly, this article aims to consolidate scientific concepts related to neurogastronomy applied to architecture, examining the dining experience and architectural spaces, with a particular focus on active aging.
Neurogastronomy, derived from the seminal work of neuroscientist Gordon Shepherd, transcends the traditional conception of flavor. Shepherd argues that the culinary experience is a cerebral symphony in which multiple senses, memories, and emotional states converge. His book "Neurogastronomy: How the Brain Creates Flavor and Why It Matters" serves as a guide in this neuroscientific exploration, outlining the complex interactions between the mind and palate.
