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Latest Articles

 

• Experience DesignWed, April 6, 2016

  Tasteology – An AEG DocumentaryWhat does it take to achieve the ultimate taste experience? Tasteology is the name of a new AEG-initiated documentary series uncovering the four steps of how to achieve cooking results that are multisensorial, sustainable, nutritional and tasteful all at once. Through four episodes; Source, Chill, Heat and Experience, Tasteology takes the viewer around the world... Read Article
• Experience Design / MultisensorySat, February 20, 2016

  Taste is ‘multisensory’, says experimental psychologistWe are going through very exciting times when it comes to gastronomy. Science in its many and varied forms has met with culinary artistry to give us wonderful dining food and dining experiences. When it comes to understanding what makes an experience remarkable, Professor Charles Spence (experimental psychologist) has worked with some of the best... Read Article
• MultisensoryWed, February 17, 2016

  Defining GastrophysicsAs part of our ‘The Chef & The Scientist’ campaign Kitchen Theory are committed to sharing our findings and research with the public, our intention is to raise awareness towards and inspire the growing interest in multisensory perception and crossmodalism in gastronomy. This new science of the table – the study of the everything else, the study of... Read Article
• Experience DesignMon, February 15, 2016

  Chivas Ultimate Cask Collection SenseplorationHumans can only make sense of life, interact and communicate using their senses. We have no other way of receiving information – which forms our perspective and reality. In some respects life can be seen as a continuous series of sensory experiences which create our existence. In an age which is becoming increasingly digitised, sensory... Read Article
• Experience DesignMon, February 15, 2016

  Hugo Boss – The Scent SenseplorationOver the last year we at Kitchen Theory have become increasingly interested in aroma. Current research in the field of flavour perception would indicate that up 80 or 90 percent of wat we perceive to be flavour is actually made up by our sense of smell. This is rather easy to test as you only... Read Article
• MultisensoryFri, December 4, 2015

  g-Astronomy: the Universe at the tip of your tongueBEFORE YOU READ THIS ARTICLE WE HAVE 2 QUESTIONS; DO YOU KNOW HOW MANY PLANETS ARE IN OUR SOLAR SYSTEM? DO YOU KNOW THE ORDER OF THE PLANETS? (scroll to the bottom of the page for answers)   Understanding the Universe is quite an undertaking.. what is space made of? how far are we from... Read Article
• GastronomySun, September 20, 2015

  You Already Eat 1/2 kg of Insects Per Year – Entomophagy and GastronomyAs part of our Mexico by Kitchen Theory experimental dining concept we are focusing on entomophagy – eating of insects. The are nutritious, sustainable, low emissions, low set up cost to farm, use less resources (water, feed etc) than animal farming and less processing once ready for consumption. And this is why… Do you eat insects?... Read Article
• Experience DesignMon, August 17, 2015

  Mexico – A Journey of DiscoveryAt the time of writing this article it has only been some 10 days since I arrived in Mexico as part of my research for our upcoming London events – ‘Mexico by Kitchen Theory’ and the ‘Synaesthesia Mexico by Kitchen Theory’ dinners which are being hosted at the Zefiro Restaurant which is a part of... Read Article
• MultisensoryMon, August 3, 2015

  The Chef & The Scientist – On a Mission to Change the Way We Eat  Can we solve the world’s growing health issues using Multisensory Gastronomy? The Chef & The Scientist think we can. We are in exciting times for gastronomy; there are a growing number of chefs all over the world who are venturing out of the kitchen to collaborate with artists, architects, designers, musicians and, of course,... Read Article
• Experience Design / Experimental dinner / General Food TopicsSat, July 25, 2015

  Mexico: An UpdateAhead of our next concept due for launch in late September, we have been researching Mexico in all its gastronomic, cultural and artistic glory, from the very old to the most cutting edge. All in aid of giving our guests a wonderful taste of Mexico! I am just about to travel to Mexico for a month... Read Article
• Experimental dinner / General Food Topics / Past EventsMon, May 18, 2015

  México by Kitchen TheorySeptember to December 2015 [color-box] “A fascinating gastronomic trawl through the myths and marvels of Mexico and its food. This much-misunderstood cuisine’s vibrant flavours are brilliantly distilled onto the plate (and into the glass) by Kitchen Theory’s talented chef/patron Jozef Youssef: an unforgettable experience.” –  Bill Knott, Food writer, How to Spend It [/color-box] The Experience Intertwining... Read Article
• Experimental dinner / Past EventsMon, May 18, 2015

  Synaesthesia by Kitchen TheoryFebruary – June 2015.  Imagine a world where sound has colour, colour has flavour, or numbers are unique personalities you know well. If any of these concepts are familiar to you, chances are you may have synaesthesia. Our new exciting series of educational and multi-sensory dining events Synaesthesia by Kitchen Theory consists of an experimental seven course modernist... Read Article