Sensory Cooking @clairepdr-blog - Tumblr Blog

https://www.fastcodesign.com/90166238/the-future-of-food-in-the-age-of-instagram-and-netflix

https://supperclub.amsterdam/en

supperclub is more than a restaurant, a gallery, a bar or a club. it is all of the above. it’s a place where like-minds find each other and go home with a story at the end of the night. supperclub brings you a night full of spectacle, from exciting food concepts, exhilarating music, provocative performances to artistic visuals. everyone plays a role, even you, and fills in the white canvas that is the supperclub.

Theraputic Sensory Cooking for Special Needs/Dementia

http://gravitybread.com/baking/how-to-make-cooking-a-sensory-experience/

http://www.cookingwithautism.com/

http://www.weezeeworld.com/how-children-with-special-needs-benefit-from-cooking/

https://libres.uncg.edu/ir/uncg/f/L_Buettner_Therapeutic_2003.pdf

#Sensory #therpay #children #autism #dementia

London’s First Collaborative Gastronomic Conference – Project Gastronomia

https://www.kitchen-theory.com/project-gastronomia/

At Kitchen Theory we have a keen interest in the psychological/multisensory aspects of eating, dining and flavour perception. Essentially the research in this field has provided us with a growing understanding of the relationship we have with food as well as the expectations and associations with which we base our perception and appreciation of food. So aside from appropriating this knowledge for the creation of unique sensory dining experiences, the aim of this research is focused on finding applications in the real world which address the growing global concerns regarding nutrition and its link to poor health, as well as food security issues.

#gastronomia #kitchentheory #events

Treatt Innovation Lab - Ingredients manufacturer looking at sugar reduction

https://www.treatt.com/news/innovation-in-the-lab

Molecular gastronomy is often regarded as a difficult technique to master, most often used by Michelin starred chefs in upscale restaurants. But with our range of molecular gastronomy kits, cooking accessories and equipment, you can bring this incredible technique into your own kitchen. Buy online.

Range of products available on the market for doing Molecular Gastronomy

Bring your culinary creativity to the next level and impress your guests with spectacular dishes such as mint caviar beads that burst in the mouth, chocolate spaghetti, lemon foam or tzatziki spheres! This “do it yourself” molecular gastron

Do it yourself Molecular Gastronomy kit

The kit provides different methods of Molecular Gastronomy with step by step instructions for three key techniques in the recipe booklet:

1. Spherification - 'Encapsulate flavours into bubbles that burst in your moth

2. Emulsification: 'Create colourful foams that intensify aromas'

3. Gelification: 'Sculpt liquids into tasty pearls'

What's in the box?

4 ingredients for molecular gastronomy:

- 5 sachets Agar Agar - 5 sachets Calcium Lactate - 5 sachets Sodium Alginate - 5 sachets Soy Lecithin

Heston Blumenthal’s Fat Duck changed British restaurants for ever. As he prepares to re-open in Bray, can he do it all over again? With help from magician Derren Brown, a psychologist and a ‘font expert’ he just might

Interesting points of Heston communicating with Derren Brown to investigate the ways the restaurant can get to know inadvertently 'get to know' diners and then catering the taster menu towards them

#heston blumenthal #the fat duck #chefs #life and style #food & drink

Jacques La Merde built a following anonymously plating elaborate dishes made of junk food.

CHEF JACQUES LA MERDE

143.9k Followers, 2,339 Following, 124 Posts - See Instagram photos and videos from @chefjacqueslamerde

Chef Jacques La Merde is an Instagram account (previously anonymous) where she generates plates of food made out of things you can only buy from a petrol station.

This evidences how the visual aspect of food is so important to our view on how it is going to taste. When looking at some of the plates of food you don't realise that it is pre-made cheese and that the plates that look like desserts are actually savoury.

The father of Futurism, Filippo Tommaso Marinetti, hated pasta but was a big believer in raw sausages marinating in coffee and Eau de Cologne.

Marinetti started the Futuist movement saying that 'art can be nothing but violence, cruelty and injustice'.

Does the size of your plate matter, or how loud your crisps crunch? A psychologist explores our multisensory experience of food

#food and drink #science and nature #books #culture #science

At these 10 restaurants, it's not just how the food tastes. They work with other senses -- light, smells, texture, sounds -- to enhance meals.

The Waldorf Project is a radical immersive experience on a grand stage in which art is consumed through all of the senses.

The project will run over a number of instalments. Chapter four will be coming soon/

The experience will unite the senses through food, scent, drink, movement, sound, and environment. Key to this concept is the synergy between the various aspects of the vent and the imaginations of the creative team, all be directed and orchestrated by artist Sean Rogg.

From its genesis five years ago as a multi-sensory dining experience, the Waldorf Project has evolved into a daring experiment in consciousness transformation. The evolution continues as we look forward to the next chapter coming soon.

It’s not for foodies. It’s for eaters.

‘Your food is talking to you. What is it saying?’

Podcast with Charles Spence highlighting the influence the sound makes on the taste.

Sublimotion by Paco Roncero at Hard Rock Hotel Ibiza

The world's smallest chef makes ricepudding, combining ingredients he discovered from following the route of Marco Polo. Bon appétit! This experience is part...

Projection Mapping as a pre-dining experience

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