Since 2013 the team at Kitchen Theory has been engaged in multisensory and crossmodal research with Oxford University. This research offers unique and thought provoking insights into associations and perceptions…
kˈspɪərɪəns dɪˈzʌɪn/ planning, creating, & managing explicit experience components
As we move towards an increasingly digital age there are many sensory activities which we are missing from our day to day lives, in some ways this is driving us to seek even greater pleasure from the rich multisensory experiences which still exist. Dining is one of such experiences.
Our multisensory dinners and sensory product explorations (‘sensploration’), allow us to curate unique and remarkable experiences for our clients, taking you on a journey designed based on our research in both gastronomy and multisensory perception.
Experience Design Articles
Tasteology – An AEG Documentary
What does it take to achieve the ultimate taste experience? Tasteology is the name of a new AEG-initiated documentary series uncovering the four steps of how to achieve cooking results…
Mexico – A Journey of Discovery
At the time of writing this article it has only been some 10 days since I arrived in Mexico as part of my research for our upcoming London events -…
Mexico: An Update
Ahead of our next concept due for launch in late September, we have been researching Mexico in all its gastronomic, cultural and artistic glory, from the very old to the most…
The Iceman Cometh.. a Mindful Trip in Iceland
Since our latest series of events Náttúra by Kitchen Theory revolves around a Nordic theme - over the summer I had a simple trip around the Scandinavian/Nordic region all planned out.…
Cultural Concept Behind Náttúra by Kitchen Theory
So we are now approaching the launch of our latest series of dining events entitled 'Náttúra by Kitchen Theory'. The events will highlight our research into the Nordic region and…
MOLECULE-R Aroma Fork
Inventors in Canada have unveiled this innovative gadget, which emits aromas to make the user believe they are tasting flavours like wasabi, basil or almond as they eat. It works by…
Clifton Food Range FD55-4 Freezdryer
Kitchens are getting more and more sophisticated by the day, this means a need for more specialist equipment. Introducing the freeze dryer. Now this is no new piece of technology,…
SAB Miller Experimental Dinner
As part of our continued culinary odyssey the team at Kitchen Theory was delighted to work on a special private dining event for SAB Miller in conjunction with SAID Oxford…
Kaiseki by Kitchen Theory- The Video
An overview of the Kaiseki by Kitchen Theory series. Please note the event series has now ended- For further information and tickets please go to the current event page.
Ferran Adria – elbulli and The Art of Food
This summer Somerset house in London is hosting an exhibition dedicated to one of the culinary world's most highly regarded chefs and his restaurant - Ferran Adria's elbulli restaurant. I had previously…
A Brief Taste of Peru – Lunch at Restaurant Lima in London
I first came across Lima while trawling the internet for information about Peruvian food in London (as part of my wider research on Peruvian food and culture in general). After…
Big In Japan – My Tokyo Trip
The spark which triggered my fascination with Japanese cuisine and food culture can be traced back to one book, Michael Booth's 'Sushi & Beyond'. Apart from being very well written…
Polyscience: Equipment for the Modern Chef
Polyscience has become an increasingly well known brand within culinary circles. Their forward thinking specialist kitchen equipment is both unique and innovative. Products such as the Anti-Griddle were developed specifically…
Clifton Food Range launch the new Duobath
Sous vide cooking is tipped to be one of the main cooking trends of 2012. The Sous Vide technique involves ingredients being vacuum packed and then slowly cooked in water at…
Brown Innovations – Directional Speakers
indoorDIRECT has partnered with Brown Innovations to create an intimate, high-quality audio experience in thousands of restaurant locations across the country. For the first time, a dining experience combines the…
The Fat Duck Experience
I first got a glimpse of how science is part of the kitchen whilst watching Heston Blumenthal's Kitchen Chemistry television series. This was swiftly followed by a book that a…
Futuristic Kitchen by Sebastien Poupeau
This futuristic kitchen concept design was designed by Sebastien Poupeau. At a first glance this kitchen might look like an Apple product, clean design, sleek lines, and of course eye…
Portable Burner with Removable Hotplates
Portable burners come in a range of designs powered by various sources but for the most part, they are still very basic and crude. The iMove Hotplate system designed by…
Phillips Design Food Probes project
Philips Design , where it all begins The Philips Design Probe program was established to explore far future lifestyle scenarios based on rigorous research in a wide range of areas.…
Commercial Kitchen Design Tips
Whatever the style of kitchen, the general rule is that the larger the operation, the more services and facets have to be considered. The three prime considerations that dictate kitchen…
Round Kitchen Unit Design
The kitchen is continuing its evolution into a natural part of people’s living areas. Following this trend Designboom held a contest entitled “Kitchen is the heart of the home“, where…
Integrated Futuristic Kitchen by Antoine Lebrun
The ‘Kitchen of the Future’ is becoming more of a high-tech hub, laden with state-of-the-art multimedia gadgetry and green features. In 10 years from now, kitchens might make use of…
Modular Kitchen Design
A group of designers; unveiled their creation on modular kitchen design. The kitchen set consists of these awesome features: 1. microwave and electric oven, 2. cool refrigerator, 3. dishwasher, 4.…
Ekokook Futuristic Kitchen by Fatalzi
If you are dreaming of a modern kitchen that has a complete water and waste management system, look no further! The Ekokook futuristic kitchen by Fatalzi is an innovative shift…
