RESEARCH PAPER – CONSTRUCTING FLAVOUR PERCEPTION: FROM DESTRUCTION TO CREATION AND BACK AGAIN SURPRISE
Charles Spence • Jozef Youssef • October 2016 Summary As Pablo Picasso once memorably said: ‘Every act of creation is first an act of destruction.’1 And nowhere is this truer than in the kitchen; after all, […]
RESEARCH PAPER – COLOUR–TASTE CORRESPONDENCES: DESIGNING FOOD EXPERIENCES TO MEET EXPECTATIONS OR TO SURPRISE
Colour–taste correspondences: Designing food experiences to meet expectations or to surprise Charles Spence · Jozef Youssef · Carlos Velasco · Charles Michel · Xavier Gamez · Adrian Cheok · Oct 2016 […]
RESEARCH PAPER – WHERE ARE ALL THE SYNAESTHETIC CHEFS?
Where are all the synaesthetic chefs? Charles Spence · Jozef Youssef · Ophelia Deroy · Oct 2015 Summary With high-end chefs being increasingly considered as artists, gastronomy offers a new […]
RESEARCH PAPER – OLFACTORY DINING: DESIGNING FOR THE DOMINANT SENSE
Olfactory dining: designing for the dominant sense Jozef Youssef · Charles Spence · Dec 2015 Summary The majority of researchers agree that olfactory cues play a dominant role in our […]
RESEARCH PAPER – ON TASTY COLOURS AND COLOURFUL TASTES?
On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes Charles Spence · Xiaoang Wan · Andy Woods · Carlos Velasco ·Jialin Deng […]
ARTICLE BY JOZEF YOUSSEF ON GBC – SANDPAPER AND SILK: TEXTURE AND FLAVOUR PERCEPTION
What is texture in food? Is texture what we see? Feel in our mouth? A tactile sensation or sound? What role does texture play in our enjoyment of food? For […]
RESEARCH PAPER – AESTHETIC PLATING: A PREFERENCE FOR OBLIQUE LINES ASCENDING TO THE RIGHT
Aesthetic plating: a preference for oblique lines ascending to the right Jozef Youssef · Georgiana Juravle · Lulu Youssef · Andy Woods · Charles Spence · Aug 2015 Abstract We […]
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 […]