On the rise of shocking food by Spence, C, Youssef, J

“…Informal reports suggest that this dish constitutes an especially memorable multisensory component of the diner's experience at Kitchen Theory's Gastrophysics Chef's Table.</p> …”

Making sustainable foods (such as jellyfish) delicious by Youssef, J, Keller, S, Spence, C

“…Created by chef Jozef Youssef, and served at Kitchen Theory’s Gastrophysics Chefs Table, the jellyfish dish is placed on a table that is projection mapped with an underwater scene, accompanied by a bespoke, crossmodally-congruent soundscape delivered to diners wearing headphones. …”