This article discusses how neuroscientists, food scientists and international chef collaborated at the university of Kentucky to find ways that patients with neurologically related taste impairments can enjoy food again. A side effect nor often mentioned with chemotherapy is that for patients it often makes food taste terrible. Chemotherapy kills all fast growing cells in the body, including the cells that are responsible for hair growth and taste buds. It takes the enjoyment out of food, making patients feel even worse and less inclined to eat. Neurogastromony is a new concept which merges science and culinary worlds by studying the human brain and behavior that influences how we experience food. Dan Han, a neuropsychologist at the University of Kentucky is gained an interest in this topic after meeting with internationally acclaimed chef Fred Morin and after reading a book by Yale Neuroscientist Gordon Shepard he was hooked and began this project in 2006. The international Society of neurogastromony (ISN) was created and more than 200 scientists, patients, chefs, foodies and others gathered in the UK for the first symposium to shake knowladge and explore opportunities to improve the quality of lo life for thise who lose their perception of taste or small due to cancer, brain injury, stroke, Alzheimer, parkinsons, or other neurological disorders. This symposium was the first step in the growth of the field and research of neurogastromony, it opened many doors to a new flow of information and ideas among professionals dedicated to finding a solutions to neurological related taste impairments.