The extraordinarily rich multisensory experiences that fill our daily lives depend upon the way our brains process information from each of our different senses (smell, taste, sight, hearing, and touch). Experimental psychologist at the University of Oxford and author of Gastrophysics: The New Science of Eating, Charles Spence has made this phenomena his life’s work.
Chef Kunio Tokuoka has been working in the kitchens of KITCHO, the legendary Japanese haute cuisine restaurant for close to 40 years and is now running the show. He follows in the hefty footsteps of his grandfather the founder of KITCHO Teiichi Yuki.
Every December since 2013 I highlight my 20 favourite dishes of the year, here is my list for 2020.
Here are my five champagne suggestions worth trying to celebrate the festive season.
Couldn’t get more old school than La Cova Fumada, a humble workers bar in the neighborhood of Barceloneta. It serves the freshest possible seafood, fried artichokes when in season, and the legendary and very tasty “bomba”, (deep-fried meatball with mashed potatoes, aïoli and spicy sauce), which they invented more than…
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Gastronomy is both an art form and a reflection of our civilization and cultural backgrounds. I have discovered that behind every ingredient, every dish, every restaurant, there is a fascinating story, an exciting personal quest.
