Raw or cooked: this is how we recognise food

(Scuola Internazionale Superiore di Studi Avanzati) Do we see an apple? The occipital cortex in our brain will activate itself to recognise it. A plate of pasta? Another region will come into play, called middle temporal gyrus. According to a new study, different regions are implicated in recognition of different foods, raw in one case and processed in the other, because two components of the 'semantic memory', the one that we always use to recognise the world around us, are involved.
Source: EurekAlert! - Social and Behavioral Science - Category: International Medicine & Public Health Source Type: news