What Makes Something Delicious? | Food Week Part 1

Have you ever wondered what makes food appealing? What senses are activated when we taste something? This week we welcome, Marie Fitrion, food writer and program manager at Foodpreneur Lab; Ann Hui, Globe and Mail food writer and author of "Chop Suey Nation;" Joshna Maharaj, chef and author of "Take Back the Tray;" and Joseph Shawana, chef at ddcx Indigenous Kitchen on Manitoulin Island. Tonight, they discuss what goes into developing a palate and why people prefer the taste of some things more than others