SPACE TOURISM
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. […]
RADICAL TRANSPARENCY IN THE KITCHEN
Let’s start by tackling one of the more extreme principles; Radical Transparency. In his own words during an interview, Dalio described the idea behind this as follows; “I think the greatest tragedy of mankind is that people have ideas and opinions in their heads but don’t have a process for properly examining these ideas to […]
PRINCIPLES IN THE KITCHEN; LESSONS ON IMPROVING PERFORMANCE AND CREATIVITY FROM THE WORLD OF FINANCE..
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 […]
LONDON’S FIRST COLLABORATIVE GASTRONOMIC CONFERENCE – PROJECT GASTRONOMIA
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. […]
CHILDREN, GASTROPHYSICS AND NUTRITION
Since 2013, the team at Kitchen Theory has been engaged in multisensory and crossmodal research with Oxford University. This research offers unique and thought provoking insights into associations and perceptions pertaining to our general relationship with food, based on sensory perception. Over the years our goal has been to channel this research further towards its […]
TASTEOLOGY – AN AEG DOCUMENTARY
What does it take to achieve the ultimate taste experience? Tasteology is the name of a new AEG-initiated documentary series uncovering the four steps of how to achieve cooking results that are multisensorial, sustainable, nutritional and tasteful all at once. Through four episodes; Source, Chill, Heat and Experience, Tasteology takes the viewer around the world […]
MEXICO – A JOURNEY OF DISCOVERY
At the time of writing this article it has only been some 10 days since I arrived in Mexico as part of my research for our upcoming London events – ‘Mexico by Kitchen Theory’ and the ‘Synaesthesia Mexico by Kitchen Theory’ dinners which are being hosted at the Zefiro Restaurant which is a part of […]
MEXICO: AN UPDATE
Ahead of our next concept due for launch in late September, we have been researching Mexico in all its gastronomic, cultural and artistic glory, from the very old to the most cutting edge. All in aid of giving our guests a wonderful taste of Mexico! I am just about to travel to Mexico for a month […]
THE ICEMAN COMETH.. A MINDFUL TRIP IN ICELAND
Since our latest series of events Náttúra by Kitchen Theory revolves around a Nordic theme – over the summer I had a simple trip around the Scandinavian/Nordic region all planned out. With research done, flights mapped out, hotel listings ready, meetings in the planning and a growing to see/do list, I was just about ready to […]
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 having a capsule of ‘liquid aroma’ underneath the fork’s handle, which is then soaked through a small circle of blotting paper and released gradually as […]