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 […]