FINANCIAL TIMES HOW TO SPEND IT – A MULTISENSORY JOURNEY INTO THE SCIENCE OF FLAVOUR
A MULTISENSORY JOURNEY INTO THE SCIENCE OF FLAVOUR From invoking the gods to audio garnishes, Kitchen Theory’s menu is a witty excursion into the world of modernist cuisine JANUARY 19 2018 / BILL KNOTT It is now 20 years since elBulli, Ferran Adrià’s dazzlingly ground-breaking restaurant in northern Spain, gained its third Michelin star. And 1997 was […]
GLOBAL NEWS VIDEO – TASTE TEST: THE PSYCHOLOGY OF HOW WE EAT
A professor of psychology at Oxford University is pioneering a new way of thinking about food and flavour. He’s helped to launch a restaurant that experiments with how our sense of taste is influenced by other senses. Jeff Semple went for a taste test. Watch the video here
CBS NEWS VIDEO – HOW COLOR, SMELL AND EVEN SOUND IMPACT THE FLAVOR OF FOOD
How food tastes is not just determined by its ingredients. At a research kitchen in London, a psychology professor and a top chef are trying to see how big a role perception plays in flavor. The promotional video for Kitchen Theory, a combined London restaurant and food lab, sounds like a game show. And it […]
BRUMMELL MAGAZINE – FOOD FOR THOUGHT
FOOD FOR THOUGHT Merging modernist cooking techniques with newly emerging science, Kitchen Theory’s dining experiences offer a fascinating insight into the world of flavour FOOD AND DRINK 8 JAN 2018 Forget molecular gastronomy: multisensory flavour perception is the new term that restaurants keen to keep ahead of the curve should be taking note of. Heralded […]