ARTICLE BY JOZEF YOUSSEF ON GBC – SANDPAPER AND SILK: TEXTURE AND FLAVOUR PERCEPTION
SANDPAPER AND SILK: TEXTURE AND FLAVOUR PERCEPTION by Jozef Youssef 17 November 2015 Chef Jozef Youssef takes a look at how texture can affect flavour perception and the experience of eating. For the penultimate article in my series on multi-sensory dining, I am tackling texture. This may well be the shortest article of the five […]
COLLECTIVELY – ANTENNA TO ABDOMEN DINING – HOW SENSORY TRICKERY COULD HELP YOU EAT THESE CRITTERS
ANTENNA TO ABDOMEN DINING – HOW SENSORY TRICKERY COULD HELP YOU EAT THESE CRITTERS WE’VE ALL HEARD OF FUSION CUISINE – BUT WHAT ABOUT CONFUSION CUISINE? FOOD DELIBERATELY DESIGNED TO MUDDLE THE SENSES? FOR WORLD FOOD DAY, RICH MCEACHRAN GOES ON A MEXICAN TASTING ODYSSEY AND DISCOVERS HOW COOKING METHODS CAN VIVIDLY CHANGE OUR PERCEPTIONS […]
HUFFPOST LIFESTYLE- THINK YOU KNOW HOW TO TASTE WHISKY? THINK AGAIN…
THINK YOU KNOW HOW TO TASTE WHISKY? THINK AGAIN… Matt Chambers Whisky fanatic, having sought out whisky from countries all around the world, and writes about them at Whisky For Everyone. As a London-based whisky commentator I get regularly invited to whisky tastings and brand launches. Most follow tried and trusted routines. Nothing wrong with […]
THE OBSERVER – CAN FOOD PSYCHOLOGY HELP ALZHEIMER’S PATIENTS?
CAN FOOD PSYCHOLOGY HELP ALZHEIMER’S PATIENTS? AN OXFORD PROFESSOR AND A TOP CHEF HAVE TEAMED UP FOR THE KITCHEN THEORY PROJECT – AND BELIEVE THE MULTISENSORY NATURE OF EATING COULD HAVE SURPRISING APPLICATIONS Nicola Davis @NicolaKSDavis – Sunday 20 September 2015 11.00 BST Can you possibly create the perfect dining experience for someone?” says Jozef […]
ARTICLE BY JOZEF YOUSSEF ON GBC – THE IMPORTANCE OF AROMA
Kitchen Theory founder Chef Jozef Youssef published a series of articles on Great British Chefs in 2015 giving readers insights in the field of gastrophysics. How do we distinguish taste, flavour and aroma? Scientists estimate that up to 90% of what we perceive as flavour is actually derived from our sense of smell. In this […]
NEW SCIENTIST – FINE FLAVOURS: THE UNSUSPECTED TALENTS OF YOUR TASTE BUDS
FINE FLAVOURS: THE UNSUSPECTED TALENTS OF YOUR TASTE BUDS JAPANESE FLAVOUR SENSATION KOKUMI SHOWS THAT OUR FAVOURITE SENSE GOES WAY BEYOND SALT, SWEET, BITTER AND SOUR. WE’VE EVEN FOUND TASTE SENSORS IN THE LUNGS AND TESTICLES By Andy Extance EVEN with a blue foam nose-clip cutting off my sense of smell, I know I’m eating […]
ARTICLE BY JOZEF YOUSSEF ON GBC – SONIC SEASONING: HOW DOES SOUND AFFECT WHAT WE EAT?
Kitchen Theory founder Chef Jozef Youssef published a series of articles on Great British Chefs in 2015 giving readers insights in the field of gastrophysics. What role, if any at all, does sound play in our enjoyment of food? Professor Charles Spence and Chef Jozef Youssef coined the term ‘sonic seasoning.’ In his article, Jozef […]
STAFF CANTEEN – ARE YOU JUST A TASTER, OR ARE YOU A SUPERTASTER?
ARE YOU JUST A TASTER, OR ARE YOU A SUPERTASTER? A supertaster is a person who experiences the sense of taste with far greater intensity than average. But what does this mean? We thought the best person to ask would be a supertaster themselves so, we spoke to Jozef Youssef, supertaster and mastermind behind innovative […]
ARTICLE BY JOZEF YOUSSEF ON GBC – THE SCIENCE OF FOOD PRESENTATION
“WE EAT FIRST WITH OUR EYES.” With the rise of Instagram, food porn and food photography, we have seen a rise in edible flowers, asymmetrical plating and food bowls. What does the research say about our preferences when it comes to plating? Is this something that we can apply at home? For the first article […]
THE LONG+SHORT – “A MEAL FOR THE SENSES – DINING OUT AT THE RESTAURANT FOR SYNAESTHETES”
A MEAL FOR THE SENSES – DINING OUT AT THE RESTAURANT FOR SYNAESTHETES 11th June 2015 By Alex Jordan Synaesthesia, a cognitive condition whereby two or more of the senses become indistinguishable, is thought to affect as little as five per cent of the world’s population. For those who have it, the effects can be […]