KOKUMI – A TASTE ENHANCER
At Kitchen Theory we are always interested in discovering new ideas related to the senses, the latest of which we were made aware of by Michael Booth in a simple […]
THE RAW MILK DEBATE
One of my favourite books as a child was Heidi by Johanna Spyri in 1880; the story is based in Switzerland where a young orphaned girl is taken to live with […]
SUSTAINABILITY – AN ONGOING ISSUE
Sustainability has become an increasingly important term in the culinary world and is a key concern for chefs, along with their focus on sustainability and locality. So what is the […]
NEW NORDIC CUISINE MANIFESTO
The New Nordic Cuisine Manifesto is a main source of inspiration for our latest series of multi-sensory dinners entitled Náttúra by Kitchen Theory. In November 2004 Nordic chefs, food writers […]
MOLECULE-R AROMA FORK
Inventors in Canada have unveiled this innovative gadget, which emits aromas to make the user believe they are tasting flavours like wasabi, basil or almond as they eat. It works by […]
CULTURAL CONCEPT BEHIND NÁTTÚRA BY KITCHEN THEORY
So we are now approaching the launch of our latest series of dining events entitled ‘Náttúra by Kitchen Theory‘. The events will highlight our research into the Nordic region and […]
THE BIOPHILIA HYPOTHESIS – IS NATURE HEALTHIER FOR US?
Our latest concept Náttúra by Kitchen Theory is heavily influenced by nature (find out more about the concept), this has led us to explore nature from a gastronomic point of view […]
CLIFTON FOOD RANGE FD55-4 FREEZDRYER
Kitchens are getting more and more sophisticated by the day, this means a need for more specialist equipment. Introducing the freeze dryer. Now this is no new piece of technology, […]
MARINATED AGAR AGAR PEARLS
Ok so the term ‘molecular cooking’ and many of the associated techniques are considered so yesterday by today’s leading chefs, even though many of these chefs continue to use science […]
COGNITIVE COOKING – IBM INTRODUCES CHEF WATSON
Cognitive cooking may be a new term for many people reading this article. It certainly was a new and inspiring idea for us at Kitchen Theory which prompted us to […]