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, […]
HOW SOUND CAN ALTER OUR TASTE PERCEPTION
How does sound affect our taste perception? Back in 2011 we wrote an article on how sounds can alter our perception. The research has since come a long way and at […]
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 […]
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 […]
I JUST REALISED PICASSO USED SAWDUST – CREATIVITY IN GASTRONOMY
In a 2015 article in the New Yorker (“who’s to judge?”) the article suggested that “Just as there is Oscar bait, there is 50 Best bait.” David Chang was asked […]
TASTEOLOGY – AN AEG DOCUMENTARY
What 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 […]
TASTE IS ‘MULTISENSORY’, SAYS EXPERIMENTAL PSYCHOLOGIST
We 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 […]
G-ASTRONOMY: THE UNIVERSE AT THE TIP OF YOUR TONGUE
BEFORE 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 […]
MEXICO – A JOURNEY OF DISCOVERY
At 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 – […]
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 […]