DEVELOPING A DISH – MARINETTI’S CUBIST VEGETABLE PATCH
Menu development and the creation of new dishes are among the most exciting parts of our work, when bringing a new concept to life we begin by developing a frame […]
DEVELOPING A DISH – BOUBA & KIKI
Menu development and the creation of new dishes are among the most exciting parts of our work, when bringing a new concept to life we begin by developing a frame […]
DEVELOPING A DISH – THE 4 TASTES
As mentioned in my previous article; menu development and the creation of new dishes are among the most exciting parts of our work. When bringing a new concept to life […]
THE PERFECT MEAL: THE MULTISENSORY SCIENCE OF FOOD AND DINING
Around 4 years ago while looking for avenues to quench my insatiable thirst for gastronomic knowledge I was advised by professor Herve This to look up the London Gastronomy Seminars, which had […]
NOTE BY NOTE COOKING – THE FUTURE OF FOOD
So before giving you an idea about this book I feel compelled to point out that the field of Note by Note cooking although new to many; is a concept […]
EAT ORGANIC ON A BUDGET
Earlier this month we wrote a blog about organic vs non organic. We found that scientist can’t seem to agree whether eating organic produce is better for our health; with one study showing no […]
ORGANIC VS NON ORGANIC
As we look at nature; how we interact with it, relate to it and benefit from it, it is almost impossible to overlook the subject of organic vs non organic […]
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 […]