on the show
On the show, you’ll hear from innovators in the food space. Join us as we have disruptive conversations with people from around the globe who are taking the lead on topics like food sustainability, ending world hunger, food security and so much more.
Future Fork is a show that explores the world of food and the decisions we can make today that will shape our future.
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.
Resources and links:
Connect:
Future Fork is produced by Disruptive Consulting Solutions and supports the SDG2 advocacy hub.
This show was produced with strategy and production support from Wavelength Creative.
Watch the Conversation
Watch the latest conversations with our guests.
Latest Episode:
Why are people in the UK going hungry? With Anna Taylor
Our Guests
SUBSCRIBE
Stay up to date with all the latest Future Fork podcasts.
