MEDIEVAL MIDDLE EASTERN DIETETICS
I’ve always had an interest in Medieval Middle Eastern cooking, having spent the last couple of months in Egypt I have been doing some further research on the historical relationship […]
UNDERSTANDING AROMA COMPOUNDS
When food is consumed, the interaction of taste, odor and textural feeling provides an overall sensation which is best defined by the English word “flavor”. Flavor results from compounds that […]
MULTISENSORY TASTE PERCEPTION MODULES
Food provides a multimodal stimulus; it excites more than one sensory system. During the process of eating, all of the five senses are used. With our far senses vision and […]
SOUND DESIGN: USING BRAIN SCIENCE TO ENHANCE AUDITORY & MULTISENSORY PRODUCT & BRAND DEVELOPMENT
Professor Charles Spence, author of ‘Sound Design: Using Brain Science to Enhance Auditory & Multisensory Product & Brand Development’ is the head of the Crossmodal Research Laboratory based at the Department of Experimental […]
YOU CAN’T DICTATE CULTURE — BUT YOU CAN INFLUENCE IT
I recently came across this Harvard Business Review blog article which looks at how leaders can influence the corporate culture. The article’s main points and guidelines are in line with […]
TASTE 101: BIOLOGY BASICS
To understand the Molecular Gastronomy “movement” its best to start from First Principles. To begin, its useful to re-introduce ourselves with the physiological basis of taste. This means – let […]
TASTE 101: BIOLOGY BASICS – PART 2
The nose is a sensory organ crucial for sensing what we eat. Whereas with the mouth we speak of “tastants” when we talk of the chemicals that excite our tastebuds, we […]
LECITHIN & CULINARY FOAM
Lecithin is ideal for making airs, foams, mousses and emulsions. Most commercial lecithin is extracted from soybeans making it both vegetarian and vegan friendly. Lecithin contains both hydrophobic (water-hating) and hydrophilic […]
SODIUM ALGINATE & SPHERIFICATION
Update: for a practical step by step guide to our reverse spherification recipe of oyster infused dashi click here. THE THICKENING AGENT – SODIUM ALGINATE Sodium alginate (a food product derived […]
DANIEL GOLEMAN TALKS WITH HBR
My article entitled “Go with the Flow” is largely based on a concept that Daniel Goleman talks about in his book; Emotional Intelligence. In this interview with Harvard Business Publishing […]