INK AND PAPER – THE MULTISENSORY EXPERIENCE OF A BOOK
Concept: to mark the publication of the book Multisensory experiences; where science meets technology by Carlos Velasco and Marianna Obrist, we at Kitchen Theory have developed a dish that explores the question “what does a book taste like?” The dish explores the notion of transferring sensations from one sensory source to another, as well as […]
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. […]
WHAT IS A SENSPLORATION?
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 […]
HOW SOUND CAN ALTER OUR TASTE PERCEPTION
How does sound affect our taste perception? Back in 2011 we wrote an article on how sounds can alter our perception. The research has since come a long way and at Kitchen Theory we have spent the last couple of years looking at how sound can alter our flavour perception as part of the work of […]
TASTE IS ‘MULTISENSORY’, SAYS EXPERIMENTAL PSYCHOLOGIST
We are going through very exciting times when it comes to gastronomy. Science in its many and varied forms has met with culinary artistry to give us wonderful dining food and dining experiences. When it comes to understanding what makes an experience remarkable, Professor Charles Spence (experimental psychologist) has worked with some of the best […]
G-ASTRONOMY: THE UNIVERSE AT THE TIP OF YOUR TONGUE
BEFORE YOU READ THIS ARTICLE WE HAVE 2 QUESTIONS; DO YOU KNOW HOW MANY PLANETS ARE IN OUR SOLAR SYSTEM? DO YOU KNOW THE ORDER OF THE PLANETS? (scroll to the bottom of the page for answers) Understanding the Universe is quite an undertaking.. what is space made of? how far are we from […]
THE CHEF & THE SCIENTIST – ON A MISSION TO CHANGE THE WAY WE EAT
Can we solve the world’s growing health issues using Multisensory Gastronomy? The Chef & The Scientist think we can. We are in exciting times for gastronomy; there are a growing number of chefs all over the world who are venturing out of the kitchen to collaborate with artists, architects, designers, musicians and, of course, […]
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 […]
FOOD, THE BRAIN AND US: EXPLORING OUR HISTORICAL, CULTURAL AND SENSORY PERCEPTIONS OF FOOD
The Royal Institution recently held an evening event focusing on the topic of multi sensory perception of food. It was an excellent opportunity for scientists, artists, historians and food lovers to come together and explore the subject of food, which is near and dear to us all, and for which we have developed a relationship […]
TASTE WHAT YOU’RE MISSING
I heard about this book when I came across a review written about it by Professor Charles Spence – The Head of Experimental Psychology at Oxford University. His review whet my appetite enough that I went right ahead and bought it. It is a great book for anyone interested in how we percieve food and flavour, […]