Stefan Gates On E Numbers

Stefan Gates on E Numbers

Since becoming increasingly interested in modernist cuisine ('molecular gastronomy') I have become particularly interested in the side affects/ benefits/ dangers of using E numbers in cooking. Commonly used E numbers in fine dining restaurants (and in particularly 'molecular gastronomy') include: lecithins, citric acid,…

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On April 19th 2018, a panel of 10 multidisciplinary experts in the field of gastronomy will gather in London with 70 members of the public aiming to share, debate and address in creative and positive ways the major shifts to come through the lens of multisensory design.