ARTICLE BY JOZEF YOUSSEF ON GBC – THE IMPORTANCE OF AROMA
Kitchen Theory founder Chef Jozef Youssef published a series of articles on Great British Chefs in 2015 giving readers insights in the field of gastrophysics. How do we distinguish taste, flavour […]
I JUST REALISED PICASSO USED SAWDUST – CREATIVITY IN GASTRONOMY
In a 2015 article in the New Yorker (“who’s to judge?”) the article suggested that “Just as there is Oscar bait, there is 50 Best bait.” David Chang was asked […]
TASTEOLOGY – AN AEG DOCUMENTARY
What does it take to achieve the ultimate taste experience? Tasteology is the name of a new AEG-initiated documentary series uncovering the four steps of how to achieve cooking results […]
TASTE IS ‘MULTISENSORY’, SAYS EXPERIMENTAL PSYCHOLOGIST
We are going through very exciting times when it comes to gastronomy. Science in its many and varied forms has met with culinary artistry to give us wonderful dining food […]
G-ASTRONOMY: THE UNIVERSE AT THE TIP OF YOUR TONGUE
BEFORE YOU READ THIS ARTICLE WE HAVE 2 QUESTIONS; DO YOU KNOW HOW MANY PLANETS ARE IN OUR SOLAR SYSTEM? DO YOU KNOW THE ORDER OF THE PLANETS? (scroll to […]
MEXICO – A JOURNEY OF DISCOVERY
At the time of writing this article it has only been some 10 days since I arrived in Mexico as part of my research for our upcoming London events – […]
THE CHEF & THE SCIENTIST – ON A MISSION TO CHANGE THE WAY WE EAT
Can we solve the world’s growing health issues using Multisensory Gastronomy? The Chef & The Scientist think we can. We are in exciting times for gastronomy; there are a […]
YOU ALREADY EAT 1/2 KG OF INSECTS PER YEAR – ENTOMOPHAGY AND GASTRONOMY
As part of our Mexico by Kitchen Theory experimental dining concept we are focusing on entomophagy – eating of insects. The are nutritious, sustainable, low emissions, low set up cost to […]
MEXICO: AN UPDATE
Ahead of our next concept due for launch in late September, we have been researching Mexico in all its gastronomic, cultural and artistic glory, from the very old to the most […]
DEVELOPING A DISH – MARINETTI’S CUBIST VEGETABLE PATCH
Menu development and the creation of new dishes are among the most exciting parts of our work, when bringing a new concept to life we begin by developing a frame […]