At Kitchen Theory we are on a continuous odyssey to research and demystify the field of gastronomy. Our research covers gastrophysics, multisensory flavour perception, cooking and experiences. Find out more by browsing some of our latest articles below or filter the content by visiting the relevant category pages below.

Latest Posts

Celebrity Chefs Are Dead – Welcome To 2050
Celebrity Chefs Are Dead – Welcome to 2050
Gastronomy

The Background Many historians say that restaurants emerged out of the French revolution, by chefs…

Children, Gastrophysics And Nutrition!
Children, Gastrophysics and Nutrition!
Experience Design

Since 2013 the team at Kitchen Theory has been engaged in multisensory and crossmodal research…

Enough Deconstruction: Enter Gastronomic Constructivism – A New Direction
Enough deconstruction: enter Gastronomic Constructivism – a new direction
Gastronomy

Gastronomy has undergone too many changes to recall in any one article, suffice to say…

Foraging For Inspiration In A Concrete Jungle…
Foraging for inspiration in a concrete jungle…
Gastronomy

Foraging for inspiration in a concrete jungle... While working away in the kitchen a few…

What Is A Sensploration?
What is a Sensploration?
Multisensory

Sensploration and the world Modern life is becoming increasingly un-sensory and by this we mean;…

“Every Act Of Creation Begins With An Act Of Destruction” Pablo Picasso.
“Every act of creation begins with an act of destruction” Pablo Picasso.
Gastronomy

Picasso’s words were meant in the context of artistic creativity, he believed that for one…

Research Paper – Constructing Flavour Perception: From Destruction To Creation And Back Again
Research Paper – Constructing flavour perception: from destruction to creation and back again
Publications

Charles Spence • Jozef Youssef • October 2016 Abstract We review the evidence suggesting that the bistable/multistable percepts that exist…

Research Paper – Colour–taste Correspondences: Designing Food Experiences To Meet Expectations Or To Surprise
Research Paper – Colour–taste correspondences: Designing food experiences to meet expectations or to surprise
Publications

Colour–taste correspondences: Designing food experiences to meet expectations or to surprise Charles Spence · Jozef…

Browse Articles by Category

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Defining Gastrophysics

The emerging science looking to understand how we perceive flavour through our senses.

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Multisensory

A collection of articles relating to our multisensory research.

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Gastronomy

A collection of articles exploring our gastronomic interests.

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Experience Design

A collection of articles related to our work designing experiences.

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Publications

Take a look at some of our published work.

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Resources & References

Find some further reading links and references.