At Kitchen Theory, we are on a continuous odyssey to research and demystify the field of gastronomy. Our research covers gastrophysics, multisensory flavour perception, cooking and experiences. Find out more by browsing some of our latest articles or filter the content by visiting the relevant category pages below.

Latest Posts

Stress Makes People Stupid

Stress Makes People Stupid

"A management consultant once said; stress makes people stupid... when emotionally upset, people cannot remember, attend, learn or make decisions…

Go With The Flow

Go With the Flow

Most chefs would find it difficult to agree with a ‘go with the flow’ mentality in the kitchen, as professional…

The Daily Test

The Daily Test

The service is a daily test of a chef's dedication to their work. Organised preparation and self discipline are key…

Work For Excellence

Work for Excellence

During an interview on a recent TV show entitled Michelin Madness: The Madness of Perfection, Chef Raymond Blanc (Le Manoir…

Cultivating The Culture

Cultivating the Culture

As a leader you assume the responsibility for developing and inspiring your team. What if you were to develop upon…

The Kitchen As A Battlefield

The Kitchen as a Battlefield

Kitchens around the world, regardless of their cuisine, face many of the same challenges. The relationship between quality and pressure…

Browse Articles by Category

Defining Gastrophysics

The emerging science looking to understand how we perceive flavour through our senses.

Multisensory Articles

A collection of articles relating to our multisensory research.

Gastronomy Articles

A collection of articles exploring our gastronomic interests.

Experience Design Articles

A collection of articles related to our work designing experiences.

Publications & Research

Take a look at some of our published work.

Resources & References

Find some further reading links and references.