Resources & References

Do you want to find out more?

Have you checked out all of the sections in the reading corner and read all of our publications and articles on the topics of all things multisensory, gastronomy and experience design? Take a look at how we have applied the research into our experience designs by checking out our work where you will find our portfolio and recent media coverage or interviews with Chef Jozef Youssef .

As part of our initiative to build a free resource library in the field of gastronomy we have compiled a reading list of some notable research and articles we have found. We try to update this list regularly but if you need more information or have any suggestions let us know.

Research Publications by Professor Charles Spence

Professor Charles Spence‘s work and research has been of great inspiration to us at Kitchen Theory. Over the years he has published over 700 peer-reviewed articles and 2014 saw the publication of his book: Spence, C., & Piqueras-Fiszman, B. The perfect meal: The multisensory science of food and dining. Oxford: Wiley-Blackwell, which won the 2015 Prose Prize for popular science.

View Professor Charles Spence’s profile here. To view a list of publications by Professor Charles Spence click to view his profile on ResearchGate.

Bookshelf

Further reading links

Category: Multisensory flavour perception

• Multisensory by Kitchen Theory
  Kitchen Theory’s page dedicated to multisensory flavour and taste perception
• Taste Science
  Interesting articles on the senses and taste by Cornell University
• Foodux
  Interesting articles on the senses and taste
• Condiment Junkie
  Sensory design company
• Oxford university’s Crossmodal Research Laboratory
  Oxford university’s department of experimental psychology
• The Psychologist
  Article on multisensory flavour perception by Professor Charles Spence

Category: Food science

• Flavour Journal
  A peer-reviewed, open access, online journal that publishes interdisciplinary articles on flavour, its generation and perception, and its influence on behaviour and nutrition.
• The Experimental Kitchen
  The Experimental Kitchen is an ongoing project complete with recipes, techniques, reviews, explanations, videos and other assorted delights.
• Foodpairing®
  Foodpairing® is a food tech company at the cutting edge of food- and computational science and digital advertising
• Imperial College Talk
  Talk on the subject of Molecular Gastronomy by Herve This
• Khymos Blog
  Great site on the science of food by Martin Lersch – PhD in organometallic chemistry
• Morgaine Gaye
  Food Fututrologist
• Hawkins Watts
  Hydrocolloid properties
• Applied bioscience
  Pdf on Gellan Gum
• ElBulli
  Synthesis of elBulli cuisine
• Experimental Cuisine
  A working group that assembles scholars, scientists, chefs, writers, journalists, performance artists, and food enthusiasts
• Seattle Food Geek
  Good modernist chef resource
• IFT
  Global forum where members from more than 100 countries can share, learn, and grow, transforming scientific knowledge into innovative solutions
• Modernist Cuisine
  Amazing online resources by writers of the world’s best ‘cook’ book
• Cardiff University – Tim Jacob
  Good information on the senses
• François Chartier
  François Chartier is regarded internationally as one of the pioneering researchers in terms of recipe creation and wine and food harmonies
• Exploratorium
  Good basic food science website
• Umami info
  Umami information centre
• http://www.cookingissues.com/primers/hydrocolloids-primer/
  Excellent hydrocolloid primer
• http://www.eufic.org/article/en/health-and-lifestyle/food-choice/artid/how-taste-preferences-develop/
  Good article on how taste preferences change
• http://www.nature.com/srep/2011/111215/srep00196/full/srep00196.html
  Good article on flavour pairing principles
• Oxford Symposium
  International conference related to food
• The Oxford Martin Programme on the Future of Food
  An interdisciplinary programme of research and policy engagement concerning all aspects of the food system, based at the University of Oxford.

Category: Aroma compounds

• Playing with fire and water
  Great guide to aroma compounds
• labint-online
  Learn more about aroma compounds
• http://www.labint-online.com/index.php
  The online source of technology & products information for analytical & laboratory scientists
• Imre Blank
  Gas Chromatography – measuring aroma compounds
• odour.org.uk
  This database contains 1500+ records on odour information and links in with the main LRI and odour database which contains a large amount of LRI data.
• oxfordjournals
  Pdf on evaluation of key odorants of food
• Nature Precedings
  Ionization effects on the partitioning behavior of food and beverage aroma compounds between aqueous phases and air and organic matrices
• Flavornet
  Find out common aroma compounds

Category: Gastronomy and Equipment

• chefsteps
  Teaching the world how to cook with a scientific focus
• Veggie chef
  Eddie Shepherd is a modernist vegetarian chef, great recipes, techniques and downloadable books
• Molecular Gastronomy cookbook
  Free pdf with molecular recipes
• Molecular Recipes
  Excellent US based molecular gastronomy website; recipes, modernist ingredients and techniques.
• Cooking Sous Vide
  “Our goal here at Cooking Sous Vide is to accumulate the best of the information out there about sous vide cooking into one place”
• Fusion Brands
  Cool kitchen toys
• The Modernist Chef
  Professional and modernist kitchen equipment supplies UK
• Culinary innovations.
  Professional and modernist kitchen equipment supplies UK
• Chef Tools
  Professional and modernist kitchen equipment supplies UK
• infusions4chefs
  Professional and modernist kitchen equipment supplies UK
• iSi Culinary Cream Whipper
  iSi produce the world’s premier cream whipper, aka ‘siphon’, ‘espuma’
• Bamix
  World’s best stick blender (hand blender)
• Excalibur dehydrator
  World class food dehydrators