The science surrounding so much about food is complex, confusing, and constantly changing. In her New Republic story “Altered Tastes,” about the up-and-coming science of neurogastronomy, Maria Konnikova asks both “What is delicious?” and “How do we solve our world’s nutrition crisis?” Konnikova focuses her story on the fine-dining chef Heston Blumenthal, who is undertaking the gargantuan task of improving dining and health through the use of science. Here’s a look at what makes her story great.