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. […]

SENSPLORATION AND THE WORLD Modern life is becoming increasingly un-sensory and by this we mean; modernist and minimalist design aesthetics combined with rapid advancements in technology over the last 100 years have resulted in a world which is far less rich in sensory interactions. Take for instance the tactile sensations associated with making a call […]