Atom Sarkar

Neurosurgeon with a pHd in brain and spine

How can a neuroscientist work with chefs? The North American scientist Atom Sarkar has a simple answer to that question: patients suffering from epilepsy and other neural problems usually have memory problems due to the electrical dysfunction in their brains. By recognizing food as an essential item for survival — and as a powerful force in the evolution of the species — it is possible to use the gastronomic experience to access the basic biological adjustments fundamental to the creation of memories. Sarkar’s insights led him to work together with award-winning restaurants such as Eleven Madison Park, Osteria Francescana and D.O.M. to link neurobiology and neurosurgery with the experience of Gastronomy.

The relationship between the brain, food, and memory

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