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

A Brief Taste Of Peru – Lunch At Restaurant Lima In London
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…

Molecular Gastronomy At Home By Jozef Youssef
Molecular Gastronomy at Home by Jozef Youssef

Molecular Gastronomy at Home by Jozef Youssef is a book for avid home cooks, professional chefs and culinary academics. The…

Kitchen Science And Modern Culinary Insights
Kitchen Science and Modern Culinary Insights
A Primer On Smoking And Curing
A Primer on Smoking and Curing

I've recently short listed a number of cooking techniques in which I want to further my understanding. The science of cooking…

Sustainability – An Ongoing Issue
Sustainability – An Ongoing Issue

Last week I met Chef Martin Scholz, head chef of Catch restaurant at the Andaz - Hyatt hotel here in…

Capitalizing On Human Capital
Capitalizing on Human Capital

  Why the restaurant industry is missing out on a key ingredient! The restaurant business is no spring chicken, it…

Big In Japan – My Tokyo Trip
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…

Modern Cooking Techniques Presentation
Modern Cooking Techniques Presentation

Modern cooking introduction View more presentations from Jozef_a

Polyscience: Equipment For The Modern Chef
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…

Clifton Food Range Launch The New Duobath
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…

Flavour Network And Principles Of Food Pairing
Flavour Network and Principles of Food Pairing

Some years ago, while experimenting with salty foods and chocolate, chef Heston Blumenthal discovered that white chocolate and caviar taste…

Medieval Middle Eastern Dietetics
Medieval Middle Eastern Dietetics

I've always had an interest in Medieval Middle Eastern cooking, having spent the last couple of months in Egypt I…

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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