EUROPEAN SPACE AGENCY; A G-ASTRONOMY PROJECT
Just under a year ago, we began working on a collaborative project entitled g-Astronomy. Since then, we have participated at several events including: the Science Museum Lates, Imperial College Festival, and the Cheltenham Science Festival. Most recently, we have been working on a project for the European Space Agency to mark the completion of the Rosetta […]
MULTI-SENSORIAL MEALS ARE THE WAY FORWARD FOR HAUTE CUISINE
By: Sudi Pigott September 5, 2016 Are you sitting comfortably? Then let dinner commence. Except the latest way of enjoying a meal is a multi-sensory experience where sound, aroma, texture, and even the crockery feed into all our senses and enhance the overall pleasure and memory. What’s more, there’s scientific evidence to prove that such […]
EDGE MAGAZINE – THE CHEF & THE SCIENTIST: OXFORD UNIVERSITY PSYCHOLOGIST JOINS EXPERIMENTAL CHEF TO SOLVE WORLD’S GROWING HEALTH ISSUES USING MULTISENSORY GASTRONOMY
THE CHEF & THE SCIENTIST: OXFORD UNIVERSITY PSYCHOLOGIST JOINS EXPERIMENTAL CHEF TO SOLVE WORLD’S GROWING HEALTH ISSUES USING MULTISENSORY GASTRONOMY Experimental Psychologist Charles Spence has joined Chef Jozef Youssef’s gastronomic research lab ‘Kitchen Theory’ to help solve worldwide health issues using multisensory research. One of Oxford University’s most renowned experimental psychologists, Charles Spence has teamed […]
VIDEO – G-ASTRONOMY LAUNCH AT THE COSMONAUTS SCIENCE MUSEUM LATES
Kitchen Theory founder Chef Jozef Youssef launched a gastronomic exploration of space in collaboration with Dr Roberto Trotta, theoretical cosmologist at Imperial College London and author of “The Edge of the Sky: All you need to know about the All-There-Is”. We focused on a series of smaller projects under the title ‘g-Astronomy.’ The project kicked-off […]
FOUR MAGAZINE – TASTING NOTES – EXPLORING THE SENSES
Tasting notes article published on FOUR Magazine. We invited FOUR magazine to experience our Synaesthesia dining experience and here is what they had to say: EXPLORING THE SENSES HOW DO OUR SENSES WORK TOGETHER TO MAKE A MEAL UNFORGETTABLE? Did you know that for some people, words have colours and names have flavours? This neurological […]
VIDEO – MARMITE FOOD LAB WORKSHOP
Marmite Food Lab is a Swiss Food and Drink Culture Think Tank based in Zurich, Switzerland. Watch the talk below by Chef Jozef Youssef on the considerations taken when designing a multisensory dining experience.
VIDEO – BBC WORLD NEWS PROFESSOR CHARLES SPENCE & CHEF JOZEF YOUSSEF ON THE TASTE OF COLOUR
Watch Chef Jozef Youssef and Professor Charles Spence on BBC World discussing Multisensory Taste Perception in 2015 https://www.youtube.com/watch?v=juhN_exBbHM
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 flavour, or numbers are unique personalities you know well. But this month sees the launch of a series of educational and multisensory dining events organised […]
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 aspects of dining, from creating new ingredients to planning creative presentations. Innovative chefs are also finding ways to incorporate new gadgets and scientific techniques into […]
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 contributed his artistic and creative flair to the table alongside Kitchen Theory Chef Patron Jozef Youssef who transformed the event into a multi-sensory pleasure palace. […]