ABSTRACT
This chapter presents the research that considers the role of ‘Molecular Gastronomy’ – that is how science can better inform the art of food preparation, cooking and presentation, and in so doing re-engage with the senses and to review its implication on food design, presentation and food environments. The aim of the cluster was primarily to provide an interdisciplinary platform for dialogue and exchange, exploring three basic research territories: Molecular Gastronomy, the senses, and sensory design. The aim of the cluster was to provide a rich cross-disciplinary platform whereby academics; practitioners, artists, designers and scientists could engage in discussion and share insights. The cluster workshops explored: futurescaping, food habits and rituals, sensory deprivation, smart technologies and new materials, and nostalgia and sensory alchemy. All workshops were orchestrated according to a pre-agenda, they were video recorded, and notes of the discussions were taken and distributed to those attending.
