Andrew Huberman· PhD
So I could imagine a world because we already live in it where there's this notion of slow food like you cook your food, you get great ingredients from the farmers market like like a peach that quote unquote really tastes like a peach this kind of thing. you um you you make your own food. You you cook it and you taste it. It's just delicious. And and um I can also imagine a world where you order a peach pie online, it shows up and you take a slice and you eat it. And you could take two different generations of people, maybe people that are currently now 50 or older and people that are 15 or younger, and the older generation would say, "Oh, isn't that the peach pie that you made so much better? Like these peaches are amazing." And I could imagine a real scenario where the younger person 15 to 30 let's say would say like I don't know I actually really like the other pie. I like it just as well. And the older generation is like this like what are you talking about? Like this is how it's done. What's different? Well sure experience is different etc. But from a neural standpoint, from a neuroscience standpoint, it very well could be that it tastes equally good to the