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What is multisensory dining?
Chef Jozef Youssef
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Research Paper – Constructing flavour perception: from destruction to creation and back again
Research Paper – Colour–taste correspondences: Designing food experiences to meet expectations or to surprise
Research Paper – Where are all the synaesthetic chefs?
Research Paper – Olfactory dining: designing for the dominant sense
Research Paper – Aesthetic plating: a preference for oblique lines ascending to the right
Research Paper – On tasty colours and colourful tastes?
Article by Jozef Youssef on GBC – Sandpaper and silk: texture and flavour perception
Article by Jozef Youssef on GBC – The importance of aroma
Article by Jozef Youssef on GBC – Sonic seasoning: how does sound affect what we eat?
Article by Jozef Youssef on GBC – The science of food presentation
The Perfect Meal: The Multisensory Science of Food and Dining
Molecular Gastronomy at Home by Jozef Youssef
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