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 core principles seem to have been lost. Molecular gastronomy is most commonly used to describe a form of culinary style adopted by chefs including Ferran […]
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 a three year period, Kitchen Theory is working with Imperial’s Department of Chemistry to develop and deliver a unique interdisciplinary module -‘Introduction to Culinary Practice’ […]
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 and more conceivable that future generations may be vacationing on another plant. As with any such major developments, there comes both academic and financial opportunities. […]
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 the question “what does a book taste like?” The dish explores the notion of transferring sensations from one sensory source to another, as well as […]
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 (the term “nouvelle cuisine” first appeared back to 1742 in Nouveau traité de la cuisine, a cookbook by François Menon) had taken the Parisian upper […]
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 greatest tragedy of mankind is that people have ideas and opinions in their heads but don’t have a process for properly examining these ideas to […]
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 works towards our goals of creating a sustainable, creative, innovative, dedicated, hardworking, motivating and challenging work environment. I explained that I was looking at strategies […]
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 understanding of the relationship we have with food as well as the expectations and associations with which we base our perception and appreciation of food. […]
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 with professional kitchens in mind, while other pieces of equipment such as the the Rotary Evaporator have been re-designed and adapted from other industries (chemical/pharmaceutical) […]