Crispy lettuce, an airy soufflé and blood-red oranges – it turns out that enjoying the food we eat is not only a matter of taste. How does flavor find its way from the tongue to the brain? And how can it be manipulated? We talked to Jozef Youssef, experimentalist chef and founder of a multi-sensory culinary lab called ‘Kitchen Theory.’
Freedom over censorship, truth over narrative.
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