Resources & References

Do you want to find out more?

Have you checked out all of the sections in the reading corner and read all of our publications and articles on the topics of all things multisensory, gastronomy and experience design? Take a look at how we have applied the research into our experience designs by checking out our work where you will find our portfolio and recent media coverage or interviews with Chef Jozef Youssef .

As part of our initiative to build a free resource library in the field of gastronomy we have compiled a reading list of some notable research and articles we have found. We try to update this list regularly but if you need more information or have any suggestions let us know.

Research Publications by Professor Charles Spence

Professor Charles Spence‘s work and research has been of great inspiration to us at Kitchen Theory. Over the years he has published over 700 peer-reviewed articles and 2014 saw the publication of his book: Spence, C., & Piqueras-Fiszman, B. The perfect meal: The multisensory science of food and dining. Oxford: Wiley-Blackwell, which won the 2015 Prose Prize for popular science. View Professor Charles Spence’s profile here. To view a list of publications by Professor Charles Spence click to view his profile on ResearchGate.

Bookshelf

Further reading links

Category: Multisensory flavour perception

Multisensory by Kitchen Theory Kitchen Theory’s page dedicated to multisensory flavour and taste perception
Taste Science Interesting articles on the senses and taste by Cornell University
Foodux Interesting articles on the senses and taste
Condiment Junkie Sensory design company
Oxford university’s Crossmodal Research Laboratory Oxford university’s department of experimental psychology
The Psychologist Article on multisensory flavour perception by Professor Charles Spence

Category: Food science

Flavour Journal A peer-reviewed, open access, online journal that publishes interdisciplinary articles on flavour, its generation and perception, and its influence on behaviour and nutrition.
The Experimental Kitchen The Experimental Kitchen is an ongoing project complete with recipes, techniques, reviews, explanations, videos and other assorted delights.
Foodpairing® Foodpairing® is a food tech company at the cutting edge of food- and computational science and digital advertising
Imperial College Talk Talk on the subject of Molecular Gastronomy by Herve This
Khymos Blog Great site on the science of food by Martin Lersch – PhD in organometallic chemistry
Morgaine Gaye Food Fututrologist
Hawkins Watts Hydrocolloid properties
Applied bioscience Pdf on Gellan Gum
ElBulli Synthesis of elBulli cuisine
Experimental Cuisine A working group that assembles scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts
Seattle Food Geek Good modernist chef resource
IFT Global forum where members from more than 100 countries can share, learn, and grow, transforming scientific knowledge into innovative solutions
Modernist Cuisine Amazing online resources by writers of the world’s best ‘cook’ book
Cardiff University – Tim Jacob Good information on the senses
François Chartier François Chartier is regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies
Exploratorium Good basic food science website
Umami info Umami information centre
http://www.cookingissues.com/primers/hydrocolloids-primer/ Excellent hydrocolloid primer
http://www.eufic.org/article/en/health-and-lifestyle/food-choice/artid/how-taste-preferences-develop/ Good article on how taste preferences change
http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html Good article on flavour pairing principles
Oxford Symposium International conference related to food
The Oxford Martin Programme on the Future of Food An interdisciplinary programme of research and policy engagement concerning all aspects of the food system, based at the University of Oxford.

Category: Aroma compounds

Playing with fire and water Great guide to aroma compounds
labint-online Learn more about aroma compounds
http://www.labint-online.com/index.php The online source of technology & products information for analytical & laboratory scientists
Imre Blank Gas Chromatography – measuring aroma compounds
odour.org.uk This database contains 1500+ records on odour information and links in with the main LRI and odour database which contains a large amount of LRI data.
oxfordjournals Pdf on evaluation of key odorants of food
Nature Precedings Ionization effects on the partitioning behavior of food and beverage aroma compounds between aqueous phases and air and organic matrices
Flavornet Find out common aroma compounds

Category: Gastronomy and Equipment

chefsteps Teaching the world how to cook with a scientific focus
Veggie chef Eddie Shepherd is a modernist vegetarian chef, great recipes, techniques and downloadable books
Molecular Gastronomy cookbook Free pdf with molecular recipes
Molecular Recipes Excellent US based molecular gastronomy website; recipes, modernist ingredients and techniques.
Cooking Sous Vide “Our goal here at Cooking Sous Vide is to accumulate the best of the information out there about sous vide cooking into one place”
Fusion Brands Cool kitchen toys
The Modernist Chef Professional and modernist kitchen equipment supplies UK
Culinary innovations. Professional and modernist kitchen equipment supplies UK
Chef Tools Professional and modernist kitchen equipment supplies UK
infusions4chefs Professional and modernist kitchen equipment supplies UK
iSi Culinary Cream Whipper iSi produce the world’s premier cream whipper, aka ‘siphon’, ‘espuma’
Bamix World’s best stick blender (hand blender)
Excalibur dehydrator World class food dehydrators

Exit mobile version