NEW NORDIC CUISINE MANIFESTO
The New Nordic Cuisine Manifesto is a main source of inspiration for our latest series of multi-sensory dinners entitled Náttúra by Kitchen Theory. In November 2004 Nordic chefs, food writers […]
THE BIOPHILIA HYPOTHESIS – IS NATURE HEALTHIER FOR US?
Our latest concept Náttúra by Kitchen Theory is heavily influenced by nature (find out more about the concept), this has led us to explore nature from a gastronomic point of view […]
MARINATED AGAR AGAR PEARLS
Ok so the term ‘molecular cooking’ and many of the associated techniques are considered so yesterday by today’s leading chefs, even though many of these chefs continue to use science […]
COGNITIVE COOKING – IBM INTRODUCES CHEF WATSON
Cognitive cooking may be a new term for many people reading this article. It certainly was a new and inspiring idea for us at Kitchen Theory which prompted us to […]
KAISEKI – THE ART OF JAPANESE DINING
It’s the start of a new year and Kitchen Theory are getting geared up for the next culinary inspiration which will influence our upcoming set of events in 2014 ; ‘Kaiseki’. The term kaiseki comes all the way from […]
SPHERIFICATION OF OYSTER SOUP
A part of our Kitchen Theory ‘Elements’ multi sensory dining events we are using the reverse spherification process as a main element on our ‘Sea Spheres’ dish. (note: this event […]
NOTE BY NOTE CUISINE
Herve This is a leading French physical chemist and the ‘Godfather’ of Molecular Gastronomy. He is also the man behind the development of ‘Note by Note’ cooking which involves preparing dishes using pure […]
MOLECULAR GASTRONOMY AT HOME BY JOZEF YOUSSEF
Molecular Gastronomy at Home the book by Jozef Youssef Molecular Gastronomy at Home by Jozef Youssef is a book for avid home cooks, professional chefs and culinary academics. The book […]
A PRIMER ON SMOKING AND CURING
I’ve recently short listed a number of cooking techniques in which I want to further my understanding. The science of cooking extends well beyond what has been popularized in the media; […]