With the aim of fostering an exchange between science and cuisine that can shine a light on the field of sensory perception, Andoni Luis Aduriz, from Mugaritz (Errenteria), Luis Serrano and Matthieu Louis, from the Genomic Regulation Centre and Joxe Mari Aizega, director of the Basque Culinary Center (San Sebastian), at the headquarters of the CRG, presented Brainy Tongue, an interdisciplinary collaboration project that will seek to explore the mysteries that govern perception.