Since the term ‘molecular gastronomy’ became popularised by the media – mainly in relation to the activities and culinary innovations of a small number of chefs around the world – its true meaning and core principles seem to have been lost. Molecular gastronomy is most commonly used to describe a form of culinary style adopted by chefs including Ferran […]

As of Autumn 2019 Imperial College’s Chemistry students will take part in an innovative new module designed with Kitchen Theory that mixes chemistry lab skills with modernist culinary techniques. Over a three year period, Kitchen Theory is working with Imperial’s Department of Chemistry to develop and deliver a unique interdisciplinary module -‘Introduction to Culinary Practice’ […]

What holiday would be complete without good food? Your children and grandchildren (perhaps even you) may one day get to book a ride into space, and it is becoming more and more conceivable that future generations may be vacationing on another plant. As with any such major developments, there comes both academic and financial opportunities. […]

Several months ago a close friend and I were discussing company cultures. Specifically how my small team and I are on a quest to build our own culture, one which works towards our goals of creating a sustainable, creative, innovative, dedicated, hardworking, motivating and challenging work environment. I explained that I was looking at strategies […]

At Kitchen Theory we have a keen interest in the psychological/multisensory aspects of eating, dining and flavour perception. Essentially the research in this field has provided us with a growing understanding of the relationship we have with food as well as the expectations and associations with which we base our perception and appreciation of food. […]

SENSPLORATION AND THE WORLD Modern life is becoming increasingly un-sensory and by this we mean; modernist and minimalist design aesthetics combined with rapid advancements in technology over the last 100 years have resulted in a world which is far less rich in sensory interactions. Take for instance the tactile sensations associated with making a call […]