Indesignlive – Can Design Disrupt our Experience with Hospitality?
Can Design Disrupt our Experience with Hospitality? Meet Jozef Youssef, the experimental chef of London’s…
Celebrating 5 generations of blending excellence with Chivas Ultis
How do you celebrate 5 generations of blending excellence and the gentlemen who have mastered…
Research Paper Publication: On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes
On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and…
Concept Adaptability: Tasteology, AEG Reloaded & IFA Trade fair
Since Kitchen Theory first featured in the AEG sponsored documentary TASTEOLOGY (launched March 2016), this…
Neuro cuisine: exploring the science of flavour
In May 2016 The Guardian newspaper worked with Kitchen Theory to develop a feature on…
Brainy Tongue
Over recent decades, gastronomy and sensory neuroscience have been sharing a fundamental interest in the…
European Space Agency; A g-Astronomy Project
Just under a year ago we began working on a collaborative project entitled g-Astronomy. Since…
Fine Dining Lovers: What is taste? A ‘Kitchen Theory’
WHAT IS TASTE? A 'KITCHEN THEORY' A closer look at the Kitchen Theory think tank,…