Food Journalist for the Guardian, Amy Fleming has written an article around the idea of Neuro Cuisine. Working closely with Professor Charles Spence and Experimental Chef Yozef Yousseff they explore three unique areas of dining:
1. Tasting Memories - An overview of how taste can trigger deeper memories
2. Sweet Red Light - How colour effects the flavours you experience.
3. Beyond Pleasure - The future of cuisine and how we can apply learnings to problems like world hunger and food secutiry.
Through his creative dining utensils, William has long been experimenting with food delivery and how it can compliment, or enhance the dining experience.