MEDIEVAL MIDDLE EASTERN DIETETICS
I’ve always had an interest in Medieval Middle Eastern cooking, having spent the last couple of months in Egypt I have been doing some further research on the historical relationship […]
UNDERSTANDING AROMA COMPOUNDS
When food is consumed, the interaction of taste, odor and textural feeling provides an overall sensation which is best defined by the English word “flavor”. Flavor results from compounds that […]
YOU CAN’T DICTATE CULTURE — BUT YOU CAN INFLUENCE IT
I recently came across this Harvard Business Review blog article which looks at how leaders can influence the corporate culture. The article’s main points and guidelines are in line with […]
TASTE 101: BIOLOGY BASICS
To understand the Molecular Gastronomy “movement” its best to start from First Principles. To begin, its useful to re-introduce ourselves with the physiological basis of taste. This means – let […]
TASTE 101: BIOLOGY BASICS – PART 2
The nose is a sensory organ crucial for sensing what we eat. Whereas with the mouth we speak of “tastants” when we talk of the chemicals that excite our tastebuds, we […]
LECITHIN & CULINARY FOAM
Lecithin is ideal for making airs, foams, mousses and emulsions. Most commercial lecithin is extracted from soybeans making it both vegetarian and vegan friendly. Lecithin contains both hydrophobic (water-hating) and hydrophilic […]
SODIUM ALGINATE & SPHERIFICATION
Update: for a practical step by step guide to our reverse spherification recipe of oyster infused dashi click here. THE THICKENING AGENT – SODIUM ALGINATE Sodium alginate (a food product derived […]
COMMERCIAL KITCHEN DESIGN TIPS
Whatever the style of kitchen, the general rule is that the larger the operation, the more services and facets have to be considered. The three prime considerations that dictate kitchen […]
INTEGRATED FUTURISTIC KITCHEN BY ANTOINE LEBRUN
The ‘Kitchen of the Future’ is becoming more of a high-tech hub, laden with state-of-the-art multimedia gadgetry and green features. In 10 years from now, kitchens might make use of […]
DANIEL GOLEMAN TALKS WITH HBR
My article entitled “Go with the Flow” is largely based on a concept that Daniel Goleman talks about in his book; Emotional Intelligence. In this interview with Harvard Business Publishing […]