ABOUT THIS EPISODE
In today's episode, I’m joined by Jozef Youssef, multi-sensory chef and founder of Kitchen Theory. Jozef has spent over a decade designing immersive dining experiences guided by the science of how humans perceive flavour. Working alongside Professor Charles Spence, head of the Crossmodal Research Laboratory at Oxford University, Jozef has also published more than 35 academic papers.
You'll hear why up to 90% of what we experience as flavour actually comes from smell rather than taste, the science behind why heavier cutlery makes a meal taste better and why people will pay more for it, and how a 40-minute sensory play session got a primary school boy with severe food anxiety to try spinach, asparagus, and beetroot for the very first time.
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