Recent developments in psychology have shed new light over how we perceive the world around us, showing a myriad of complex interactions among our different senses. This new understanding has created a whole field of possibilities.

The popular use of this knowledge is being channeled into creating unique and innovative dining experiences; from multisensory dinners, edible concerts and food operas to colour changing dinners. However this growing understanding of sensory flavour perception also allows us deeper insights into human’s relationship with food. How we understand it, give context to it, relate to it and even interact with it. Along with our culinary expertise, we at Kitchen Theory aim to channel this knowledge towards developing sustainable and nutritious food solutions.


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