This course covers the ascendency of this culinary trend, its philosophical basis, importance and global influence; it explains some of the creative processes and scientific research behind its success, as well as future developments.
What you will learn
This course has been developed to encourage appreciation of the contribution of modernist cuisine, its insights and continuing influences in the field of gastronomy, to provide insight into how we interpret food and how that interpretation influences our hedonistic judgement, to further professional expertise and encourage creative experimentation in techno-emotive dining and to promote awareness of the nexus between history, science, technology, philosophy and culinary arts development. A number of perspectives are critically examined with the aim of developing or enhancing knowledge, applicable across a number of domains, as well as affording opportunities for the uptake of new skills and practices, and the honing of creative processes that provide the basis for the design of multi-sensory dining experiences.
Who is the course for?
Who Is This Course For?
Gastronomy and science academics and students; chefs, restaurateurs
and hospitality professionals; food marketing/ design/ aesthetics
practitioners, restaurant reviewers and food writers; passionate food
amateurs and those interested in future dining trends.
1. The Art of Multi-Sensory Dining
2. The Chefs Advocating It
3. The Science Behind It
4. Future Trends