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Bringing Flavour to Light | Jozef Youssef | TEDxLSE Analytics Table
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About Bringing Flavour to Light | Jozef Youssef | TEDxLSE
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Experimental chef and founder of the London based design studio Kitchen Theory discusses the potential impact of the emerging scientific field of multisensory flavour perception. In his talk he asks how a deeper appreciation of our sensory relationship with food can help us design food experience which encourage more sustainable and nutritious eating at restaurants as well as at home, schools, hospitals and care homes. Jozef Youssef is also the author of Molecular Gastronomy at Home, and is an associate editor at the International Journal of Gastronomy and Food Science. Youssef designs Kitchen Theory’s Gastrophysics Chef’s Table, corporate experiences and product ‘sensplorations’ , by combining his exceptional culinary skills with ongoing research into the scientific field of gastrophysics, carried out in collaboration with Professor Charles Spence, head of Oxford University’s Crossmodal Department. Youssef’s contribution towards scientific research in the field of gastronomy has led him to travel the world sharing the findings and unique creative method; in which science is used to enhance experience design, resulting in gastronomic experiences which led to Kitchen Theory becoming among the most successful pop-up restaurants in London. Most recently, Youssef has created the Gastrophysics Chef’s Table, at which he hosts 10 guests, who are set to experience the most multisensory chef’s table in London This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx
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