C h a r l e s M i c h e l

#AstronautFood Collaboration between Oxford’s Crossmodal Lab and the FDEK. Meeting in a few minutes with astronaut Tim Peake to get insights from his taste buds and preferences in order to design a food that will leave to the @ISS with him in November this year. #SpaceFood #Senses #Psychology #FDEK #Experiment (at The Fat Duck Experimental Kitchen) View Larger

#AstronautFood Collaboration between Oxford’s Crossmodal Lab and the FDEK. Meeting in a few minutes with astronaut Tim Peake to get insights from his taste buds and preferences in order to design a food that will leave to the @ISS with him in November this year. #SpaceFood #Senses #Psychology #FDEK #Experiment (at The Fat Duck Experimental Kitchen)


"In this manifesto, we claim that this transfer of knowledge represents much more than merely another addition to the art and science of cuisine: it is its essential completion, as gastronomy moves more and more toward the ideal of a total multisensory art, as captivating for the eye as it is for the palate".
First part of the Manifesto out now, open access: a historical review on the art and science of food presentation. From Carême to Achatz, via Fernand Point.
http://bit.ly/1lGJ1x3 View Larger

"In this manifesto, we claim that this transfer of knowledge represents much more than merely another addition to the art and science of cuisine: it is its essential completion, as gastronomy moves more and more toward the ideal of a total multisensory art, as captivating for the eye as it is for the palate".

First part of the Manifesto out now, open access: a historical review on the art and science of food presentation. From Carême to Achatz, via Fernand Point.

http://bit.ly/1lGJ1x3


Yesterday evening we cooked an experiential dinner for the ‘Strategic Leadership Programme’ of Oxford’s Business School with @chrislloydpianist and Alejandro Salgado - @ExpSociety (at Oxford Saïd Business School - Egrove Park) View Larger

Yesterday evening we cooked an experiential dinner for the ‘Strategic Leadership Programme’ of Oxford’s Business School with @chrislloydpianist and Alejandro Salgado - @ExpSociety (at Oxford Saïd Business School - Egrove Park)


“Colour is forever a part of our food, a visual element to which human eyes, minds, emotions and palates are sensitive. Perhaps through eons of time, man has come to build up strong and intuitive associations between what he sees and what he eats. A good meal, to say the least, is always a beautiful sight to behold.”
Birren (1963) in ‘Color and human appetite’. Food Technology, 17: 45-47. View Larger

“Colour is forever a part of our food, a visual element to which human eyes, minds, emotions and palates are sensitive. Perhaps through eons of time, man has come to build up strong and intuitive associations between what he sees and what he eats. A good meal, to say the least, is always a beautiful sight to behold.”

Birren (1963) in ‘Color and human appetite’. Food Technology, 17: 45-47.


On the 11th of April 2014, in Bogotá, I cooked for a Multisensory theatrical experience with the 401B Company, as a gift to our closer Friends. 
The event had theatrical components in the 13 rooms of the house; the acts of the menu were sewed with a narrative that played with the expectations and emotions of the guests, putting forward the richness of Colombian ingredients.

This new form of culinary experience was designed from sensory science insights and artistic intuition.
Note: the pictures shown here were borrowed from our guests.On the 11th of April 2014, in Bogotá, I cooked for a Multisensory theatrical experience with the 401B Company, as a gift to our closer Friends. 
The event had theatrical components in the 13 rooms of the house; the acts of the menu were sewed with a narrative that played with the expectations and emotions of the guests, putting forward the richness of Colombian ingredients.

This new form of culinary experience was designed from sensory science insights and artistic intuition.
Note: the pictures shown here were borrowed from our guests.On the 11th of April 2014, in Bogotá, I cooked for a Multisensory theatrical experience with the 401B Company, as a gift to our closer Friends. 
The event had theatrical components in the 13 rooms of the house; the acts of the menu were sewed with a narrative that played with the expectations and emotions of the guests, putting forward the richness of Colombian ingredients.

This new form of culinary experience was designed from sensory science insights and artistic intuition.
Note: the pictures shown here were borrowed from our guests.On the 11th of April 2014, in Bogotá, I cooked for a Multisensory theatrical experience with the 401B Company, as a gift to our closer Friends. 
The event had theatrical components in the 13 rooms of the house; the acts of the menu were sewed with a narrative that played with the expectations and emotions of the guests, putting forward the richness of Colombian ingredients.

This new form of culinary experience was designed from sensory science insights and artistic intuition.
Note: the pictures shown here were borrowed from our guests.On the 11th of April 2014, in Bogotá, I cooked for a Multisensory theatrical experience with the 401B Company, as a gift to our closer Friends. 
The event had theatrical components in the 13 rooms of the house; the acts of the menu were sewed with a narrative that played with the expectations and emotions of the guests, putting forward the richness of Colombian ingredients.

This new form of culinary experience was designed from sensory science insights and artistic intuition.
Note: the pictures shown here were borrowed from our guests.On the 11th of April 2014, in Bogotá, I cooked for a Multisensory theatrical experience with the 401B Company, as a gift to our closer Friends. 
The event had theatrical components in the 13 rooms of the house; the acts of the menu were sewed with a narrative that played with the expectations and emotions of the guests, putting forward the richness of Colombian ingredients.

This new form of culinary experience was designed from sensory science insights and artistic intuition.
Note: the pictures shown here were borrowed from our guests.

On the 11th of April 2014, in Bogotá, I cooked for a Multisensory theatrical experience with the 401B Company, as a gift to our closer Friends. 

The event had theatrical components in the 13 rooms of the house; the acts of the menu were sewed with a narrative that played with the expectations and emotions of the guests, putting forward the richness of Colombian ingredients.

This new form of culinary experience was designed from sensory science insights and artistic intuition.

Note: the pictures shown here were borrowed from our guests.


Presenting ‘A taste of Kandinsky’ at the Triennale in Milan in March 2014. Talking about art-inspired culinary experience design and the senses, I was kindly invited to take part in this event by London’s Centre for the Study of the Senses (Ophelia Deroy and Barry Smith), at the Institute of Philosophy, University of London. Presenting ‘A taste of Kandinsky’ at the Triennale in Milan in March 2014. Talking about art-inspired culinary experience design and the senses, I was kindly invited to take part in this event by London’s Centre for the Study of the Senses (Ophelia Deroy and Barry Smith), at the Institute of Philosophy, University of London. Presenting ‘A taste of Kandinsky’ at the Triennale in Milan in March 2014. Talking about art-inspired culinary experience design and the senses, I was kindly invited to take part in this event by London’s Centre for the Study of the Senses (Ophelia Deroy and Barry Smith), at the Institute of Philosophy, University of London. 

Presenting ‘A taste of Kandinsky’ at the Triennale in Milan in March 2014. Talking about art-inspired culinary experience design and the senses, I was kindly invited to take part in this event by London’s Centre for the Study of the Senses (Ophelia Deroy and Barry Smith), at the Institute of Philosophy, University of London. 


'Could it be that umami-rich tomato provides one of the only basic tastes that is relatively unaffected by the loud background noise that one is exposed to while in flight? That is the research suggestion, or hypothesis, outlined in this opinion piece. Should such a claim be validated by future research, the potential application for airline catering could be huge.'
This opinion piece, published (open access) in Flavour Journal, came out from discussions on airplane food design between Barry Smith, Heston Blumenthal and Charles Spence. We realised how often, intuitively, we would choose a tomato-based drink while flying, and came to this research hypothesis. Download the paper for free here.
View Larger

'Could it be that umami-rich tomato provides one of the only basic tastes that is relatively unaffected by the loud background noise that one is exposed to while in flight? That is the research suggestion, or hypothesis, outlined in this opinion piece. Should such a claim be validated by future research, the potential application for airline catering could be huge.'

This opinion piece, published (open access) in Flavour Journal, came out from discussions on airplane food design between Barry Smith, Heston Blumenthal and Charles Spence. We realised how often, intuitively, we would choose a tomato-based drink while flying, and came to this research hypothesis. Download the paper for free here.


This picture taken by Comes Cake is the fifth version of the Kandinsky inspired salad, taken during a private event in Bogotá the 19th of April 2013.
The salad was dressed on a canvas stretched over wooden frame (dimensions 18*24 cm) and was served with a paintbrush scented with black Truffle Olive Oil.
That night, it was the second appetizer of the tasting menu. View Larger

This picture taken by Comes Cake is the fifth version of the Kandinsky inspired salad, taken during a private event in Bogotá the 19th of April 2013.

The salad was dressed on a canvas stretched over wooden frame (dimensions 18*24 cm) and was served with a paintbrush scented with black Truffle Olive Oil.

That night, it was the second appetizer of the tasting menu.


A journey of tasting beautiful Coffees and experimenting in the kitchen with Juan Valdez, Café de Colombia.

Coffee is an amazing ingredient to play with in the kitchen, in savoury and sweet preparations. 

That day, I improvised a “Tinto Campesino” gelée, Santander Coffee&Chocolate mousse and strawberries. 


In march 2013, I was invited by the University of Toronto to participate in a workshop on Cuisine to discuss the artistic status of dining with Ophelia Deroy, Barry Smith and Charles Spence. Former anthropologist Dan Felder from the stared restaurant Momofuku talked about how an innovative use of fermentation is giving birth to new flavours.
I talked about culinary creation from the multisensory perspective, and how recent inspiring trends influenced by scientific research, art and technology are shaping the future of gastronomy. 
In due time, Cuisine could be considered a multisensual form of art. View Larger

In march 2013, I was invited by the University of Toronto to participate in a workshop on Cuisine to discuss the artistic status of dining with Ophelia Deroy, Barry Smith and Charles Spence. Former anthropologist Dan Felder from the stared restaurant Momofuku talked about how an innovative use of fermentation is giving birth to new flavours.

I talked about culinary creation from the multisensory perspective, and how recent inspiring trends influenced by scientific research, art and technology are shaping the future of gastronomy. 


In due time, Cuisine could be considered a multisensual form of art.


// Salad with a taste of Kandinsky // 
In May 2012, while strolling around New York’s MoMA, I had an epiphany meeting the Art of Kandinsky.
The abstract expression and the strenght and movement of his combination of colour stroke me. I saw Food. 
Then, I read this:
"Color is a means of exerting direct influence upon the soul. Color is a keyboard. The eye is the hammer. The soul is the piano, with its many strings" 
And I’m excited of thinking that cooks can use Nature’s colours in their purest way, but we can also use flavour, odor, textures and sounds. 
A few weeks later, I cooked this edible version of the canvas that inspired me: Panel for Edwin R. Campbell #4, also known as Painting #201// Salad with a taste of Kandinsky // 
In May 2012, while strolling around New York’s MoMA, I had an epiphany meeting the Art of Kandinsky.
The abstract expression and the strenght and movement of his combination of colour stroke me. I saw Food. 
Then, I read this:
"Color is a means of exerting direct influence upon the soul. Color is a keyboard. The eye is the hammer. The soul is the piano, with its many strings" 
And I’m excited of thinking that cooks can use Nature’s colours in their purest way, but we can also use flavour, odor, textures and sounds. 
A few weeks later, I cooked this edible version of the canvas that inspired me: Panel for Edwin R. Campbell #4, also known as Painting #201

// Salad with a taste of Kandinsky // 

In May 2012, while strolling around New York’s MoMA, I had an epiphany meeting the Art of Kandinsky.

The abstract expression and the strenght and movement of his combination of colour stroke me. I saw Food.

Then, I read this:

"Color is a means of exerting direct influence upon the soul. Color is a keyboard. The eye is the hammer. The soul is the piano, with its many strings" 

And I’m excited of thinking that cooks can use Nature’s colours in their purest way, but we can also use flavour, odor, textures and sounds. 

A few weeks later, I cooked this edible version of the canvas that inspired me: Panel for Edwin R. Campbell #4, also known as Painting #201