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

“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   Summary As Pablo Picasso once memorably said: ‘Every act of creation…

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…

Research Paper – Where Are All The Synaesthetic Chefs?
Research Paper – Where are all the synaesthetic chefs?
Publications

Where are all the synaesthetic chefs? Charles Spence · Jozef Youssef · Ophelia Deroy ·…

Research Paper – Olfactory Dining: Designing For The Dominant Sense
Research Paper – Olfactory dining: designing for the dominant sense
Publications

Olfactory dining: designing for the dominant sense Jozef Youssef · Charles Spence · Dec 2015…

Research Paper – Aesthetic Plating: A Preference For Oblique Lines Ascending To The Right
Research Paper – Aesthetic plating: a preference for oblique lines ascending to the right
Publications

Aesthetic plating: a preference for oblique lines ascending to the right Jozef Youssef · Georgiana…

Research Paper – On Tasty Colours And Colourful Tastes?
Research Paper – On tasty colours and colourful tastes?
Publications

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and…

Article By Jozef Youssef On GBC – Sandpaper And Silk: Texture And Flavour Perception
Article by Jozef Youssef on GBC – Sandpaper and silk: texture and flavour perception
Publications

What is texture in food? Is texture what we see? Feel in our mouth? A…

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.