I recently read Proust Was a Neuroscientistand I thoroughly enjoyed it. The author takes a look at various writers, thinkers, painters and gourmets and cleverly explains how they predicted things that neuroscience later proved to be true. For instance Auguste Escoffier cleverly forsaw the fifth taste, umami. He published a recipe book in 1903 that includes sauces that seem to be based solely on satisfying our desire for umami. Umami is better known because MSG, that ubiquitous additive, gives us Click for more