NEUROGASTRONOMY

The Brain–Kitchen Universe: where neuroscience meets flavor

In this singular work, neurologist and chef Miguel Sánchez Romera reveals how eating is far more than a biological necessity: it is a neurological, emotional, and cultural act. Drawing on decades of medical practice and culinary innovation, he demonstrates that flavor is not born on the tongue but in the brain—where perception,memory, emotion, and intelligence intertwine.
Through personal reflection, scientific insight, and philosophical exploration, Sánchez Romera introduces the concept of neurogastronomy: a discipline that
studies how brain processes shape taste, pleasure,motivation, and our  elationship with food. From the role of the senses to the psychology of color, from cultural memory to the ethics of sustainable eating, this book offers a new framework for understanding gastronomy as a profound expression of human identity.
More than a culinary essay, Neurogastronomy is a manifesto for a conscious, ecosystem-aware approach to food—what the author calls the “blue and green” way of thinking: a return to balance between the brain, the kitchen, and the planet.
A visionary exploration of how the brain turns flavor into memory, emotion, and
identity.