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Taste and Technology: Francisco Migoya, Mark Miodownik and Charles Spence
May 8 @ 7:00 pm - 8:30 pm£15
Are taste and technology allies or enemies?
Francisco Migoya, head chef at Modernist Cuisine (Bellevue, Washington) and co-author of Modernist Bread, grew up in Mexico City where the flavours of his family’s cooking and of his neighbourhood encouraged an early love of cuisine. Today, he pushes the boundaries of culinary art, pairing sublime flavours with modernist techniques to create avant-garde breads, savoury dishes, pastries, viennoiseries, and chocolates that look as exquisite as they taste.
Mark Miodownik is Professor of Materials and Society, UCL, Director of the UCL Institute of Making, and a multi-award winning author and broadcaster. For more than 10 years he has championed materials research that links the arts and humanities to medicine, food, engineering and materials science. He is the author of Stuff Matters, a New York Times bestselling book which won several awards, and regularly presents BBC TV programmes on engineering. In 2018 he was awarded an MBE for services to materials science, engineering and broadcasting.
Charles Spence is an experimental psychologist with a specialisation in neuroscience-inspired multisensory design. He has published over 800 articles and edited or authored 10 academic volumes including, in 2014, the Prose prize-winning The Perfect Meal, and the recent bestseller Gastrophysics: The New Science of Eating. Much of his work focuses on the design of enhanced multisensory food and drink experiences, through collaborations with chefs, baristas, mixologists, perfumiers, and the food and beverage, and flavour and fragrance industries. Charles Spence has also worked extensively on the question of how technology will transform our dining experiences in the future.
Catherine de Lange is a science journalist and multimedia producer specialising in health, genetics, neuroscience and psychology. She has a special interest (both professional and personal) in food and drink and has written extensively about the way psychology and the senses combine to shape our culinary experiences. She is Deputy Features editor at New Scientist.
In partnership with the New Scientist
Full Price: £15.00
Senior 60+: £12.00
Registered Unemployed: £10.00
Under 18: £10.00
Friend of the British Library: £10.00