THE PSYCHOLOGIST MAGAZINE – A SYNAESTHETIC DINING EXPERIENCE
A SYNAESTHETIC DINING EXPERIENCE Ella Rhodes on a new residency. For people who do not have synaesthesia it is difficult to imagine a world where sound has colour, colour has […]
FORBES: HOW TECH AND SCIENCE ARE INFLUENCING THE WAYS WE COOK
How Tech And Science Are Influencing The Ways We Cook By Chau Tu []…..Scientific techniques Innovative chefs are also finding ways to incorporate new gadgets and scientific techniques into all […]
EXPERIMENTAL AFTERNOON TEA: PAYS DES MERVEILLES BY KITCHEN THEORY
JUNE 2014. PAYS DES MERVEILLES BY KITCHEN THEORY – AN EXPERIMENTAL AFTERNOON TEA SERIES Taking the lead on this elegant and charming event was our Executive Pastry Chef Nicolas Guerin, who […]
VIDEO – ELEMENTS BY KITCHEN THEORY
In 2013 we launched our first ever public multisensory dining experience entitled ‘Elements by Kitchen Theory’ this video is a collage of the development of the experience.
QUARTZY – VISUAL ILLUSIONS THAT COULD TRICK OUR TASTEBUDS AND PERSUADE US TO EAT HEALTHIER
VISUAL ILLUSIONS THAT COULD TRICK OUR TASTEBUDS AND PERSUADE US TO EAT HEALTHIER HANNAH YI 09 JAN 2019 A small team in London is using experimental psychology to cook up […]
ROOT AND BONE – STOUT OF THIS WORLD
STOUT OF THIS WORLD GUINNESS STOUT IN SPACE FEASIBILITY STUDY Alex Denman Can you imagine a space suit with a beer keg on the back and tubes piping liquid into […]
THE GUARDIAN – TEACHING CHEMISTRY STUDENTS HOW TO COOK? THAT’S AN EXPERIMENT I CAN GET BEHIND
TEACHING CHEMISTRY STUDENTS HOW TO COOK? THAT’S AN EXPERIMENT I CAN GET BEHIND Rikh Samadder Tue 8 Jan 2019 15.39 GMT Imperial College London is including cookery lessons in its chemistry degree […]
THE TELEGRAPH – GASTRO-TRICKERY: HOW OPTICAL ILLUSIONS COULD FOOL OUR MINDS AND TASTE BUDS
GASTRO-TRICKERY: HOW OPTICAL ILLUSIONS COULD FOOL OUR MINDS AND OUR TASTE BUDS Sarah Knapton, science editor 20 MAY 2018 • 7:00AM When psychologist Joseph Jastrow created his whimsical duck/rabbit illusion […]
TEDX TALK- BRINGING FLAVOUR TO LIGHT BY JOZEF YOUSSEF
In the Spring of 2018 Chef Jozef Youssef was invited to speak at TEDxLSE on his research into multi-sensory flavour perception. In this talk Jozef discusses the potential impact of […]
BBC RADIO – WHY DON’T WE ALL LIKE THE SAME FOOD?
In May 2018, Chef Jozef Youssef is featured on BBC World Service looking at how our childrens research project exploring sensory play at Underhill School in Barnet can help impact childrens […]