In April 2018, BBC World Service Australasia Radio features Kitchen Theory in its episode, “Is The Future of Food a Pill?”

At 13:39, Professor Charles Spence explains the importance of one’s senses while eating. He emphasizes the texture of food as cues for a balanced meal. As an example, he compares eating a whole apple to drinking it in a juice; physically chewing and feeling the texture of the apple in your mouth allows you to feel fuller than drinking it in blended up.

At 26:47, Chef Jozef Youssef speaks about how changing certain perceptions of alternative food sources can lead to an enjoyable eating experience as well as a more sustainable environment. He proves this by serving Marnie Chesterton, the radio show host, a jellyfish dish on the Chef’s Table menu, Ryujin’s Servant.

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