Taste: How Does It Work?

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Taste: how does it work?

For more information

  • This event has taken place
  • Tel: +44 (0)1937 546546
  • Email: boxoffice@bl.uk
  • Full Price: £20.00 Under 18: £17.00 Other concessions available

With Yotam Ottolenghi, Bee Wilson and Tim Spector

We know what we like, but what shapes our preferences? Yotam Ottolenghi joins food writer and founder of TastEd Bee Wilson and professor of genetic epidemiology Tim Spector to ask: how do we learn to taste? What influences our taste? And what role do upbringing, genes or gut microbes play in shaping how we take pleasure in food?

Chaired by Polly Russell.

Yotam Ottolenghi is a cookery writer and chef-patron of the Ottolenghi delis, NOPI and ROVI. He writes a weekly column in The Guardian’s Feast Magazine and a monthly column in The New York Times. Yotam published seven bestselling cookbooks: Plenty and Plenty More, Ottolenghi: The Cookbook and Jerusalem co-authored with Sami Tamimi, NOPI: The Cookbook with Ramael Scully, Sweet with Helen Goh and his latest award winning cookbook Simple co-authored with Tara Wigley and Esme Howarth. Yotam has made two Mediterranean Feasts series for More 4, along with a BBC 4 documentary, Jerusalem on a Plate.

Tim Spector is a professor of genetics and director of the TwinsUK registry at King’s College London. His current work focuses on the microbiome and diet. He also runs the crowdfunded British Gut microbiome project. Having published more than 800 research articles, he is ranked in the top 1% of the world’s most cited scientists by Thomson Reuters.

Bee Wilson is a food writer, historian and school food campaigner. She is the author of 6 books on food related subjects including The Way We Eat Now: Strategies for Eating in a World of Change, First Bite: How We Learn to Eat and Consider the Fork. She writes about food and other subjects for a wide range of publications including The Wall Street Journal, The Guardian and The London Review of Books. She was named Fortnum and Mason food writer of the year in 2016, 2017 and 2018. She is the chair of TastEd, a new organisation offering sensory food education for children in U.K. schools as a way to help this generation build a wider palate, especially for fruits and vegetables and a healthier relationship with food.

Food Season supported by KitchenAid

KitchenAid

Image: Yotam Ottolenghi by David Loftus, and Tim Spector

Details

Name: Taste: How Does It Work?
Where: Knowledge Centre
The British Library
96 Euston Road
London
NW1 2DB
Show Map      How to get to the Library
When: -
Price: Full Price: £20.00
Senior 60+: £18.00
Student: £17.00
Registered Unemployed: £17.00
Under 18: £17.00
Enquiries: +44 (0)1937 546546
boxoffice@bl.uk