Synaesthesia by Kitchen Theory
New multi-sensory dining experience from Kitchen Theory explores the curious phenomenon of synaesthesia.
Synaesthesia by Kitchen Theory
Synaesthesia is the latest offering from Jozef Youssef – founder of gastronomic project Kitchen Theory andrenowned for his work at some of the best restaurants in London, including the Dorchester Hotel and Heston Blumethal's Fat Duck. Youssef has collaborated with a number of Michelin-starred chefs and gastronomy academics to create this new pop-up event in London, inviting an intimate party of 14 guests to gain an insight into the rare and peculiar neurological condition of synaesthesia, best described as ‘the union of the senses’ – where those who suffer from the condition, for example, taste what they see or hear what they smell.
Youseff worked with the Cross-Modal department of Oxford University, as well as the American Synaesthesia Association and some world leading neurologists to create this unique dining experience. Guests will be served an experimental, seven course dinner (or a three course lunch) which will combine Youssef’s molecular gastronomy techniques with sensory audio-visual aids, as it attempts to recreate the sensory associations experienced by sufferers of synaesthesia, at food incubator Maida Hill Place.
On the menu are elusive dishes such as The Sight and Sound of Flavour, Marinetti – Cubist Vegetable Patch and Flavour is the Palate of the Beholder. Kitchen Theory's not giving anything else away, though, so we'll have to get down there and see (taste? hear?) the food for ourselves.
The dishes are designed to provide stimulation for all the senses: this fascinating and immersive dining experience will undoubtedly provide much food for thought among gastrophiles and scientists alike. Tickets are bound to sell out quickly, though, so booking is essential.
Click here to book
Youseff worked with the Cross-Modal department of Oxford University, as well as the American Synaesthesia Association and some world leading neurologists to create this unique dining experience. Guests will be served an experimental, seven course dinner (or a three course lunch) which will combine Youssef’s molecular gastronomy techniques with sensory audio-visual aids, as it attempts to recreate the sensory associations experienced by sufferers of synaesthesia, at food incubator Maida Hill Place.
On the menu are elusive dishes such as The Sight and Sound of Flavour, Marinetti – Cubist Vegetable Patch and Flavour is the Palate of the Beholder. Kitchen Theory's not giving anything else away, though, so we'll have to get down there and see (taste? hear?) the food for ourselves.
The dishes are designed to provide stimulation for all the senses: this fascinating and immersive dining experience will undoubtedly provide much food for thought among gastrophiles and scientists alike. Tickets are bound to sell out quickly, though, so booking is essential.
Click here to book
