ɡaˈstrɒnəmi/ all that relates to man as a feeding animal.

We have taken this term based on the definition given to it by the great gourmand Brillat Savarin, who’s definition was “Gastronomy is the knowledge and understanding of all that relates to man as he eats. It’s purpose is to ensure the conservation of men, using the best food possible.” We are fascinated by all things related to gastronomy; artistry, culture, history, philosophy and science – both culinary and multisensory.

Our work with academics, artists, designers and generally creative people drives us to take different perspectives on gastronomy as a function of life and survival as well as its ability to bring us great pleasure as an art form.

 

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Gastronomy Articles

Eat Organic On A Budget

Eat organic on a budget

Earlier this month we wrote a blog about organic vs non organic. We found that scientist can't seem to agree whether eating organic produce is better for our health; with one study showing no…

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The Raw Milk Debate

The raw milk debate

One of my favourite books as a child was Heidi by Johanna Spyri in 1880; the story is based in Switzerland where a young orphaned girl is taken to live with…

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Kokumi – A Taste Enhancer

Kokumi – A Taste Enhancer

At Kitchen Theory we are always interested in discovering new ideas related to the senses, the latest of which we were made aware of by Michael Booth in a simple…

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Organic Vs Non Organic

Organic vs Non Organic

As we look at nature; how we interact with it, relate to it and benefit from it, it is almost impossible to overlook the subject of organic vs non organic…

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Sustainability – An Ongoing Issue

Sustainability – An Ongoing Issue

Sustainability has become an increasingly important term in the culinary world and is a key concern for chefs, along with their focus on sustainability and locality. So what is the…

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New Nordic Cuisine Manifesto

New Nordic Cuisine Manifesto

The New Nordic Cuisine Manifesto is a main source of inspiration for our latest series of multi-sensory dinners entitled Náttúra by Kitchen Theory. In November 2004 Nordic chefs, food writers…

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Marinated Agar Agar Pearls

Marinated Agar Agar Pearls

Ok so the term 'molecular cooking' and many of the associated techniques are considered so yesterday by today's leading chefs, even though many of these chefs continue to use science…

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Kaiseki – The Art Of Japanese Dining

Kaiseki – The Art of Japanese Dining

It’s the start of a new year and Kitchen Theory are getting geared up for the next culinary inspiration which will influence our upcoming set of events in 2014 ; 'Kaiseki'. The term kaiseki comes all the way from…

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Spherification Of Oyster Soup

Spherification of Oyster soup

A part of our Kitchen Theory 'Elements' multi sensory dining events we are using the reverse spherification process as a main element on our 'Sea Spheres' dish. (note: this event…

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Cook It Raw!

Cook it Raw!

'Sharing is caring' - now this may not be a motto by which all successful chefs live by, however for some of the world's current leaders in the culinary industry…

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Note By Note Cuisine

Note by Note Cuisine

Herve This is a leading French physical chemist and the 'Godfather' of Molecular Gastronomy. He is also the man behind the development of 'Note by Note' cooking which involves preparing dishes using pure…

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London Gastronomy Seminars

London Gastronomy Seminars

As part of my ongoing quest to learn more about food science I was advised by renowned French chemist Herve This to attend seminars organised by London Gastronomy Seminars. Having previously…

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A Primer On Smoking And Curing

A Primer on Smoking and Curing

I've recently short listed a number of cooking techniques in which I want to further my understanding. The science of cooking extends well beyond what has been popularized in the media;…

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Capitalizing On Human Capital

Capitalizing on Human Capital

  Why the restaurant industry is missing out on a key ingredient! The restaurant business is no spring chicken, it has a history which dates back to the 1700s and…

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Medieval Middle Eastern Dietetics

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…

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Umami – Making Food Taste Delicious

Umami – Making Food Taste Delicious

Taking its name from Japanese, umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many…

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Hydrocolloid Basics

Hydrocolloid Basics

A colloid is a substance microscopically dispersed evenly throughout another substance. A colloidal system consists of two separate phases: a dispersed phase (or internal phase) and a continuous phase (or dispersion medium). A colloidal system may be solid, liquid, or…

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Understanding Aroma Compounds

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…

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Defining Molecular Gastronomy

Defining Molecular Gastronomy

Since the term 'molecular gastronomy' became popularised by the main stream media - mainly in relation to the activities and culinary innovations of a number of chefs around the world - its true meaning…

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Taste 101: Biology Basics

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…

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Lecithin & Culinary Foam

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…

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Daniel Goleman Talks With HBR

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…

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Occupational Stress In The Chef Profession

Occupational Stress in the Chef Profession

I recently came across this paper entitled 'Occupational stress in the chef profession' which is part of the International Journal of Contemporary Hospitality Management. The following is the synopsis of…

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Six Common Misperceptions About Teamwork

Six Common Misperceptions about Teamwork

In his article entitled ‘Six Common Misperceptions about Teamwork’,  J. R Hackman – a Professor of Social and Organizational Psychology at Harvard University - brings to light a number of…

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Stress Makes People Stupid

Stress Makes People Stupid

"A management consultant once said; stress makes people stupid... when emotionally upset, people cannot remember, attend, learn or make decisions clearly" (Daniel Goleman, Emotional Intelligence, Bloomsbury, 1996). Stress is an…

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Go With The Flow

Go With the Flow

Most chefs would find it difficult to agree with a ‘go with the flow’ mentality in the kitchen, as professional kitchens require an organised, structured and well coordinated effort by…

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The Daily Test

The Daily Test

The service is a daily test of a chef's dedication to their work. Organised preparation and self discipline are key to operational success. Mise en place; preparation should be treated…

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Work For Excellence

Work for Excellence

During an interview on a recent TV show entitled Michelin Madness: The Madness of Perfection, Chef Raymond Blanc (Le Manoir aux Quat'Saisons) made a few comments which I believe are…

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Cultivating The Culture

Cultivating the Culture

As a leader you assume the responsibility for developing and inspiring your team. What if you were to develop upon this idea and take an active role in moulding the…

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The Kitchen As A Battlefield

The Kitchen as a Battlefield

Kitchens around the world, regardless of their cuisine, face many of the same challenges. The relationship between quality and pressure seem to go hand in hand on an upward trajectory…

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