Kokumi – A Taste Enhancer

Kokumi – A Taste Enhancer

At Kitchen Theory we are always interested in discovering new ideas related to the senses, the latest of which we were made aware of by Michael Booth in a simple little tweet mentioning 'Kokumi'. This led to an immediate search…

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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 events in 2014 ; 'Kaiseki'. The term kaiseki comes all the way from the land of the rising sun; Japan. Kaiseki is also known as kaiseki-ryōri, both terms refer…

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The Kitchen As A Laboratory

The Kitchen as a Laboratory

Initial thoughts This is one of those books that I procrastinated for a while before buying... It sounded like something I wanted to read and the reviews seemed quite good, but my concern was how heavy of a read it would…

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Umami – Making Food Taste Delicious

Umami – Making Food Taste Delicious

Taking its name from Japanese, umami is a pleasant savoury taste imparted by glutamate, a type of amino acid, and ribonucleotides, including inosinate and guanylate, which occur naturally in many foods including meat, fish, vegetables and dairy products. As the…

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