DEFINING MOLECULAR GASTRONOMY
Since the term ‘molecular gastronomy’ became popularised by the media – mainly in relation to the activities and culinary innovations of a small number of chefs around the world – its true meaning and […]
INNOVATION IN EDUCATION AT IMPERIAL COLLEGE
As of Autumn 2019 Imperial College’s Chemistry students will take part in an innovative new module designed with Kitchen Theory that mixes chemistry lab skills with modernist culinary techniques. Over […]
SPACE TOURISM
What holiday would be complete without good food? Your children and grandchildren (perhaps even you) may one day get to book a ride into space, and it is becoming more […]
INK AND PAPER – THE MULTISENSORY EXPERIENCE OF A BOOK
Concept: to mark the publication of the book Multisensory experiences; where science meets technology by Carlos Velasco and Marianna Obrist, we at Kitchen Theory have developed a dish that explores […]
CELEBRITY CHEFS ARE DEAD – WELCOME TO 2050
The Background Many historians say that restaurants emerged out of the French revolution, by chefs who were out of a job at the grand palaces where their innovative nouvelle cuisine […]
RADICAL TRANSPARENCY IN THE KITCHEN
Let’s start by tackling one of the more extreme principles; Radical Transparency. In his own words during an interview, Dalio described the idea behind this as follows; “I think the […]
PRINCIPLES IN THE KITCHEN; LESSONS ON IMPROVING PERFORMANCE AND CREATIVITY FROM THE WORLD OF FINANCE..
Several months ago a close friend and I were discussing company cultures. Specifically how my small team and I are on a quest to build our own culture, one which […]
LONDON’S FIRST COLLABORATIVE GASTRONOMIC CONFERENCE – PROJECT GASTRONOMIA
At Kitchen Theory we have a keen interest in the psychological/multisensory aspects of eating, dining and flavour perception. Essentially the research in this field has provided us with a growing […]
POLYSCIENCE: EQUIPMENT FOR THE MODERN CHEF
Polyscience has become an increasingly well known brand within culinary circles. Their forward thinking specialist kitchen equipment is both unique and innovative. Products such as the Anti-Griddle were developed specifically […]