Clare successfully defended her thesis. Thanks to Andrea Brand and Marc Dionne for taking the time to read it and discuss it.

Together with Mugaritz restaurant, the Basque Culinary Centre and Matthieu Louis (CRG Barcelona), we co-organised Brainy Tongue: an unusual hands-on workshop that brought together top chefs and prominent neuroscientists. Chefs such as Heston Blumenthal and Jozef Youssef shared their observations in the kitchen or at the table with neuroscientists such as Leslie Vosshall and Charles Zuker, who contributed knowledge of how we sense taste, smell. For more info, see the CRG press release and a BBC write-up.

As part of the preparations for Brainy Tongue, our lab made local volunteers blind-taste various things, from mysterious shots to yucky biscuits.