Náttúra by Kitchen Theory: An immersive multisensory dining concept

Youssef, Jozef; Spence, Charles

doi:10.1016/j.ijgfs.2021.100354

Cited by 6 publications

(3 citation statements)

References 58 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Specifically, they used the system to demonstrate how different combinations of light and smell affect users' perceptions of taste qualities, namely, intensity, pleasure, and satisfaction (Vi et al, 2020). With regard to physical environments, in September 2014, the Náttúra dining concept developed by Kitchen Theory was applied in London, aiming to immerse diners in the Nordic experience while transporting them to a variety of different nature-inspired environments (Youssef & Spence, 2021).…”

Section: Literature Reviewmentioning

confidence: 99%

Reinventing the gastronomic experience: using interactive digital environments to raise awareness of food-related cultural heritage

Wu,

2023

Connectivity and Creativity in Times of Conflict

View full text Add to dashboard Cite

Food is a resource that provides a multi-sensory experience. It is experiential and becomes emotional, ritualistic, and symbolic. A two-way cultural exchange exists between food and people. On one hand, each culture's cuisine is part of society, and gastronomy can influence the way we perceive food and society. On the other hand, people have enhanced their pursuit of food experiences, emotions, service, and culture. This paper focuses on which elements of an environment can be designed to deepen people's perceptions of food culture and whether it positively impacts their experience of

show abstract

Section: Literature Reviewmentioning

confidence: 99%

Reinventing the gastronomic experience: using interactive digital environments to raise awareness of food-related cultural heritage

Wu,

2023

Connectivity and Creativity in Times of Conflict

View full text Add to dashboard Cite

show abstract

“…Similarly, the scent of copal that was conspicuously dispersed through the dining room when guests arrived for the Mexico dining experience organized by chef Jozef Youssef of Kitchen Theory (https://kitchen-theory.com/) in 2016 may also have played a dual role, both being contextually appropriate to the theme (for a Mexican-themed gastronomic meal) while also potentially helping to calm the diners at the start of the meal (see Gigliarelli, Becerra, Curini, Marcotullio, 2015;Youssef & Spence, 2021b). Remember how according to Guéguen and Petr (2006), mentioned earlier, introducing an ambient lavender aroma into a pizzeria had helped to relax diners, thus leading them to linger for longer and spend more.…”

Section: Setting the Moodmentioning

confidence: 99%

On the use of ambient odours to influence the multisensory experience of dining

Spence

2022

International Journal of Gastronomy and Food Science

Self Cite

View full text Add to dashboard Cite

“…However, there is a psychological factor that may need to be further explored, i.e. Youssef and Spence (2021) proposed a multisensory environment for a gastronomic dining experience, e.g. when having an insect dish, incorporate natural sounds (singing crickets), project nature videos, and provide ambient aromas.…”

Section: Processingmentioning

confidence: 99%

Advancing edible insects as food and feed in a circular economy

Huis

Rumpold

Fels‐Klerx

et al. 2021

JIFF

View full text Add to dashboard Cite

An overview is given of the special issue on edible insects covering a number of aspects along the value change. The articles presented cover topics about producing insects both as food for humans and feed for animals, ranging from environmental impact, facility design, (left-over) substrates, the role of microbes, genetics, diseases, nutrition, to insect welfare. Possible health benefits of insects for humans and animals are discussed as well as the potential dangers in terms of allergies and chemical/biological contaminants. Regulatory frameworks are examined and assessed for remaining obstacles. The technologies dealing with the processing and extraction of proteins, lipids, and chitin were also reviewed. Consumers’ perception of insect-derived food products is discussed as well. A unique aspect of this special issue within the ‘Journal of Insects as Food and Feed’ is a first attempt to discuss the economics of the industry. The special issue concludes with a discussion of policy and challenges facing the sector.

show abstract

Náttúra by Kitchen Theory: An immersive multisensory dining concept

Cited by 6 publications

References 58 publications

Reinventing the gastronomic experience: using interactive digital environments to raise awareness of food-related cultural heritage

Reinventing the gastronomic experience: using interactive digital environments to raise awareness of food-related cultural heritage

On the use of ambient odours to influence the multisensory experience of dining

Advancing edible insects as food and feed in a circular economy

Contact Info

Product

Resources

About