When food Technology meets the chef’s Kitchen
Time & Location
About The Event
We all can agree on the fact that we eat with our eyes. When you’re at a restaurant and your food comes to your table your eyes appraise it and your mind starts relaying an expectation. That initial visual stimulus alters your perception of taste, smell and flavor when you actually eat the food and sets an expectation for your eating experience. But it is important to note the difference between perception and sensation.
Our discussion will be focus on the way innovative products and food Technology are playing with flavors and textures to create novel combinations and new food experience.
This round table discussion is lead by David Kichka, chairman of the Israeli Association for Culinary Culture, Merav Oren & Carmit Oron founders at The ACT hub.