Food Science

You Already Eat 1/2 kg of Insects Per Year – Entomophagy and Gastronomy

The Chef & The Scientist – On a Mission to Change the Way We Eat

México by Kitchen Theory

Kitchen Theory Summer 2015 Talks and events

Sensualità – It’s going to be a hot summer!

Developing a Dish – Marinetti’s Cubist Vegetable Patch

Developing a Dish – The 4 Tastes

Kokumi – A Taste Enhancer

Clifton Food Range FD55-4 Freezdryer

Cognitive Cooking – IBM Introduces Chef Watson

SAB Miller Experimental Dinner

Kaiseki by Kitchen Theory – Japanese Influenced Artistic Experimental Dinner

Kaiseki – The Art of Japanese Dining

Spherification of Oyster soup

Food, The Brain and Us: Exploring our historical, cultural and sensory perceptions of food