Gastrophysics Chef’s Table & Multisensory Gastronomy Experience Design
Welcome to Kitchen Theory and thank you for taking the time to find out more about our world!
For enquiries about the Gastrophysics Chef’s Table click here.
If you have an interest in experimental dining, gastronomy, the senses, sensplorations or scientific research into multisensory flavour perception (aka gastrophysics) then take a look through our website as we’re sure there’s something here for you.
We’d also love to hear from you, so do get in touch if you have a project, dining experience or event in mind that we can assist in bringing to life!
Watch the gastrophysics chef's table trailer
The Reading Corner
Eating is considered among the most sensory of all activities in which we part take. We draw on all our senses when we eat; sight, smell, touch, taste and sound. Our work with Professor Charles Spence of Oxford University is aimed at exploring ‘Gastrophysics’ – a field of science concerned with how the brain understands and interprets sensory cues in the foods we eat.
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.
Our multisensory dinners showcase our gastronomy related research in all its forms whether that is by focusing on regional cuisines, products or scientific principles.
Our research along with the work of our collaborative Think Tank is combined to develop unique experimental concepts and dining experiences for public, private and corporate events as well as brand or product sensory explorations.
Some of Our Latest Work
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In the Spring of 2018 Chef Jozef Youssef was invited to speak at TEDxLSE on his research into multi-sensory flavour…