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 or filter the content by visiting the relevant category pages below.

Latest Posts

Marinated Agar Agar Pearls
Marinated Agar Agar Pearls

Ok so the term 'molecular cooking' and many of the associated techniques are considered so yesterday by today's leading chefs,…

Cognitive Cooking – IBM Introduces Chef Watson
Cognitive Cooking – IBM Introduces Chef Watson

Cognitive cooking may be a new term for many people reading this article. It certainly was a new and inspiring…

SAB Miller Experimental Dinner
SAB Miller Experimental Dinner

As part of our continued culinary odyssey the team at Kitchen Theory was delighted to work on a special private…

Kaiseki By Kitchen Theory- The Video
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…

Kaiseki – The Art Of Japanese Dining
Kaiseki – The Art of Japanese Dining

It’s the start of a new year and Kitchen Theory are getting geared up for the next culinary inspiration which will influence our upcoming set of…

Spherification Of Oyster Soup
Spherification of Oyster soup

A part of our Kitchen Theory 'Elements' multi sensory dining events we are using the reverse spherification process as a…

Food, The Brain And Us: Exploring Our Historical, Cultural And Sensory Perceptions Of Food
Food, The Brain and Us: Exploring our historical, cultural and sensory perceptions of food

The Royal Institution recently held an evening event focusing on the topic of multi sensory perception of food. It was…

Taste What You’re Missing
Taste What You’re Missing

I heard about this book when I came across a review written about it by Professor Charles Spence - The…

Cook It Raw!
Cook it Raw!

'Sharing is caring' - now this may not be a motto by which all successful chefs live by, however for…

Ferran Adria – Elbulli And The Art Of Food
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…

Note By Note Cuisine
Note by Note Cuisine

Herve This is a leading French physical chemist and the 'Godfather' of Molecular Gastronomy. He is also the man behind the development…

London Gastronomy Seminars
London Gastronomy Seminars

As part of my ongoing quest to learn more about food science I was advised by renowned French chemist Herve…

Browse Articles by Category


Defining Gastrophysics

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

compressed brain


A collection of articles relating to our multisensory research.

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A collection of articles exploring our gastronomic interests.


Experience Design

A collection of articles related to our work designing experiences.



Take a look at some of our published work.


Resources & References

Find some further reading links and references.

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