Attached to Touch

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Description

This film is a demonstration of how important texture and touch is in the kitchen, with an analysis of how the brain processes feeling. Tom Colicchio’s first three stars from The New York Times were awarded as executive chef of Mondrian. Since then, he has been similarly acknowledged for Gramercy Tavern, his signature venture Craft, and Colicchio & Sons. He has opened several restaurants, penned several books, and became head judge on Bravo’s hit reality cooking series Top Chef. David J. Linden, Ph.D., is a Professor in the Department of Neuroscience at the Johns Hopkins University School of Medicine. His laboratory has worked for many years on the cellular substrates of memory storage in the brain and a few other topics. He has a longstanding interest in scientific communication and served for many years as the Chief Editor of the Journal of Neurophysiology.