Articles

Since the term 'molecular gastronomy' became popularised by the media - mainly in relation to the activities and culinary innovations of a small number…

Several months ago a close friend and I were discussing company cultures. Specifically how my small team and I are…

Let’s start by tackling one of the more extreme principles; Radical Transparency. In his own words during an interview, Dalio…

At Kitchen Theory we have a keen interest in the psychological/multisensory aspects of eating, dining and flavour perception. Essentially the…

The Background Many historians say that restaurants emerged out of the French revolution, by chefs who were out of a…

Unless something is done about how we feed children at home and school in the UK; obesity, cancer, diabetes and…

Gastronomy has undergone too many changes to recall in any one article, suffice to say that what we and our…

Foraging for inspiration in a concrete jungle... While working away in the kitchen a few weeks ago, a colleague mentioned…