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.
