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 […]
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 […]
CULTURAL CONCEPT BEHIND NÁTTÚRA BY KITCHEN THEORY
So we are now approaching the launch of our latest series of dining events entitled ‘Náttúra by Kitchen Theory‘. The events will highlight our research into the Nordic region and […]
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 BY KITCHEN THEORY- THE VIDEO
An overview of the Kaiseki by Kitchen Theory series. Please note the event series has now ended- For further information and tickets please go to the current event page.
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 […]
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 […]