RESUME ________________________ Charles Michel Researcher / Professional Chef charles.michel@psy.ox.ac.uk 12, Kingston Road, OX2 6EF, OXFORD, UK Charles is a Franco-Colombian professional chef graduated from ‘Institut Paul Bocuse’ cookery school in Lyon, France in 2006. After a classical training in kitchens in France and Italy, including two years at the three Michelin-starred restaurant “Dal Pescatore”, his work as a cook took a turn in a collaborative research with professor Charles Spence, applying insights from sensory and psychological science to culinary creations. He has worked in Europe and South America, managing his own consulting and culinary services brand for the past 7 years; teaching in cookery schools, developing restaurant and hospitality concepts, consulting for food industry, and delivering private high-end dinners. He is currently conducting research as Chef-in-residence at the Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford. His work focuses on understanding the role of the senses in modulating flavour perception, with a particular interest in the visual aesthetics of food. He has recently been applying the knowledge of brain and sensory research to inform creative processes and experience design in gastronomy: Creating a bridge between the art and science of culinary practices could play a crucial role to design the healthier, more sustainable foods for the future of mankind. Charles has conducted academic work, public and private consultancies, Media (TV), advertisement, and developed entertainment concepts. London’s Science Museum, Magnum Media TV, The Fat Duck Experimental Kitchen, Oxford’s Saïd Business School, Discovery Channel, Jack Daniel’s, are amongst its clients/collaborators. He is an active researcher on the emerging field of ‘Gastrophysics’ at Oxford’s department of experimental psychology, collaborator of an artistic/theatrical group called ‘The Crossmodalists’ delivering high-end dinners and performances, and is visiting experience-curator at www.lastanusas.com, a luxury hotel in the Pacific coast of Ecuador, South America. www.charlesmichel.co @charlesmichel__ Talks and Presentations June 2015. Creative Mornings. London. “Towards an Art & Science of eating: a ‘food Renaissance’?”. Revolution. March 2015. Oxford Strategic Leadership Program, Saïd Business School. “Neuroscience-inspired multisensory design”. Rhodes House, Oxford, UK. November 2014. Nordic Taste and Flavour Centre. SIK - Swedish Institute for Food and Biotechnology. Gothenburg, Sweden. “Art-Science inspired culinary design: The Future of Flavour”. Umami: The Fifth Taste. November 2014. Food Matters Live. London, UK. “Eating with our eyes: how to trick the mind into healthy eating”. October 2014. The poetics of Food. London, UK. “Art and Science for culinary creation”. May 2014. Institute of Food Science and Technology. London, UK. “Food and music”, with C. Spence. The fantastic future of Food. June 2014. Experiential Society. Pembroke College, Oxford, UK. “A taste of Kandinsky”. Universal Synaesthesia. May, September and November 2014. Saïd Business School. Oxford, UK. “Crossmodal Thinking: Understanding the senses for experience design”, with C. Spence. Oxford Strategic Leadership Programme (OSLP). March 2014. Triennale di Milano. Milan, Italy. “The Future of Food”. Il cibo, il Cervello e Noi. January 2014. Digital Biscuit. Dublin, Ireland. “Designing for the brain: On how neural and behavioural sciences can inform (multisensory) experience design”, with Carlos Velasco. November 2013. Faraday Theatre, Royal Institution. London, UK. “Art and science for culinary creation”. Food, the brain and us. August 2013. Pangborn Sensory Science Symposium. Rio de Janeiro, Brazil. . “A taste of Kandinsky: Assessing the influence of the artistic visual presentation of food on the diner’s expectations and experiences”. Poster presentation. March 2013. Universidad San Francisco de Quito, Ecuador. “Art, science and traditions for culinary creation”. Gastromonde 2013. March 2013. University of Toronto, Canada. ‘The Jackman Humanities Institute Program for the Arts and the Network for Sensory Research’. “A taste of Kandinsky”. Thinking About Dinner: discussing the artistic status of dining. February 2013. Institute of Philosophy, University of London. Wine pairing: A SouthAmerican perspective. London Experimental Oenology Seminar (LEOS). Scientific Publications Michel, C., Woods, A. T., Neuhaeuser, M., Landgraf A., & Spence, C. (2015). Rotating plates: Study demonstrates the importance of orientation in the plating of food. Food Quality and Preference, 44, 194-202. Michel,C. Velasco, C., Fraemohs, P., & Spence, C. (2015). Studying the impact of plating on ratings of the food served in a naturalistic dining context. Appetite, 90, 45-50. Deroy, O., Michel, C., Piqueras-Fiszman, B., & Spence, C. (2014). The plating manifesto (I)- from decoration to creation. Flavour, 3, 6. Spence, C., Piqueras-Fiszman, B., Michel, C., & Deroy, O. (2014). Plating manifesto (II)- the art and science of plating. Flavour, 3, 4. Michel, C., Velasco, C., Gatti, E., & Spence, C. (2014). A taste of Kandinsky- assessing the influence of the artistic visual presentation of food on the dining experience. Flavour, 3, 7. Michel, C., Velasco, C., Salgado-Montejo, A., & Spence, C. (2014). The Butcher's Tongue Illusion. Perception, 43, 818-824. Spence, C., Michel, C., & Smith, B. (2014). Airplane noise and the taste of umami. Flavour, 3, 2. Wan, X., Velasco, C., Michel, C., Mu, B., Woods A. T., & Spence, C. (2014). Does the type of receptacle influence the crossmodal association between colour and flavour? A cross-cultural comparison. Flavour, 3, 3. Wan, X., Zhou, X., Mu, B., Du, D., Velasco, C., Michel, C., & Spence, C. (2014). Crossmodal Expectations of Tea Color Based on Flavor: A Preliminary Study with Naïve Assessors. Journal of Sensory Studies, 29, 285-293. Selected Press WIRED, UK, February 2015: http://www.wired.co.uk/news/archive/2015-02/27/future-of-food WIRED, UK, May 2015: http://www.wired.co.uk/news/archive/2015-05/11/food-orientation-tastes-better The Guardian, June 2014: http://www.theguardian.com/lifeandstyle/wordofmouth/2014/jun/20/why-doesartistically-presented-food-taste-better#comments Vice, Munchies, August 2014 : http://munchies.vice.com/articles/bees-arent-just-keeping-us-alive-theyre-alsocompletely-delicious NPR, June 2014: http://www.npr.org/blogs/thesalt/2014/06/25/325189711/kandinsky-on-a-plate-art-inspiredsalad-just-tastes-better The New Yorker, September 2014: http://www.newyorker.com/tech/elements/butchers-tongue-illusion Royal Institution Channel, 2014: 'Food, the Brain and Us’ http://www.richannel.org/food-the-brain-and-us All Press After the publication of “A taste Of Kandinsky” paper on Flavour Journal: http://www.dailymail.co.uk/sciencetech/article-2663643/You-ART-eat-Salad-arranged-style-abstract-paintingstastes-better-Kandinskys-work-tops-list.html http://www.theguardian.com/lifeandstyle/wordofmouth/2014/jun/20/why-does-artistically-presented-food-tastebetter#comments http://www.heraldscotland.com/news/home-news/we-eat-with-our-eyes-how-a-kandinsky-salad-has-more-edibleappeal.1403242913 http://www.telegraph.co.uk/foodanddrink/10913026/Food-really-does-taste-better-when-it-looks-good-scientistsfind.html http://blogs.biomedcentral.com/bmcblog/2014/06/20/kandinsky-salad/ http://m.independent.ie/world-news/and-finally/artistic-salad-tastes-better-30370428.html http://www.independent.co.uk/news/science/food-really-does-taste-better-when-it-looks-good-scientists-claim9551826.html http://m.bbc.co.uk/news/health-27886188 http://www.thehimalayantimes.com/fullNews.php?headline=We+do+eat+with+our+eyes!&NewsID=418759# http://sciencemediacentre.ca/site/?p=2061 http://www.patientfirstwellness.net/pages/aesthetically-appealing-meals-influence-flavor.html Kandinsky painting salad 'tastes better' - BBC News online, 20/06/2014, Helen Briggs http://www.bbc.co.uk/news/health-27886188 Why edible art is the height of good taste - The Daily Telegraph, 20/06/2014, p.5 http://www.telegraph.co.uk/foodanddrink/10913026/Food-really-does-taste-better-when-it-looks-good-scientistfind.html 'Artistic' salad tastes better - Independent.ie (Ireland), 20/06/2014, via PA http://m.independent.ie/world-news/and-finally/artistic-salad-tastes-better-30370428.html Food really does taste better when it looks good, scientists claim - The Independent, 20/06/2014, Lizzie Dearden http://www.independent.co.uk/news/science/food-really-does-taste-better-when-it-looks-good-scientists-claim9551826.html Artistic food deemed tastier, scientists and chef show - CBC (Canada), 20/06/2014 http://www.cbc.ca/news/health/artistic-food-deemed-tastier-scientists-and-chef-show-1.2682423?cmp=rss Artistic food deemed tastier, scientists and chef show - MSN (Canada), 20/06/2014 http://news.ca.msn.com/top-stories/artistic-food-deemed-tastier-scientists-and-chef-show Radio: Malcolm Boyden, BBC Radio Oxford - 20/06/2014, 12.15 http://www.lihel.fi/en/2015/02/10/kandinskys-salad-is-worth-twice-as-much/ http://eat-marketing.co.uk/kandinsky-salad/ http://www.dn.se/nyheter/vetenskap/godare-paskmat-servera-den-sa-har/ http://www.npr.org/blogs/thesalt/2014/06/25/325189711/kandinsky-on-a-plate-art-inspired-salad-just-tastesbetter http://www.veooz.com/news/eHH2hwd.html http://www.hs.fi/ruoka/a1403231663563 http://food.ndtv.com/opinions/food-presented-artistically-really-does-taste-better-695472 http://freakonometrics.hypotheses.org/15271 http://www.businessinsider.com/why-food-looks-like-art-2014-6 http://knowmore.washingtonpost.com/2014/06/24/people-are-willing-to-pay-double-for-a-salad-that-looks-likea-painting/ http://www.shape.com/blogs/fit-foodies/would-you-pay-more-artsy-salad http://www.theneeds.com/food/n4239045/salad-as-art-presentation-is-a-matterfoodnetwork?utm_source=twitter&utm_medium=social&utm_campaign=_food&utm_content=shareb_0food http://www.latimes.com/food/dailydish/la-dd-pretty-food-really-taste-better-20140703-story.html http://www.lapresse.ca/vivre/gourmand/cuisine/201408/21/01-4793555-manger-avec-les-yeux.php http://cucina.corriere.it/notizie/14_luglio_04/kandinsky-diventa-un-insalata-funghi-valgono-doppio_e3706b6c036d-11e4-a610-3e4fd1a573b7.shtml http://eat-marketing.co.uk/blog/kandinsky-salad http://www.happy-neuron.com/scientific-news/eating-with-your-eyes http://news.artnet.com/in-brief/study-shows-food-tastes-better-when-it-looks-like-art-49632 http://ovens.reviewed.com/news/study-confirms-pretty-food-really-does-taste-better http://blogs.20minutos.es/trasdos/tag/a-taste-of-kandinsky-assessing-the-influence-of-the-artistic-visualpresentation-of-food-on-the-dining-experience/ http://www.oxfordtoday.ox.ac.uk/features/can-you-believe-your-tastebuds http://plus.lapresse.ca/screens/294cc755-7ed6-441d-a56d-4ed9b3ea53b8%7CmFCiB-15BrZz.html http://www.popsci.com/article/science/people-will-pay-twice-much-artfully-composed-salad PRESS (Spanish language): http://smoda.elpais.com/articulos/gastroarte-con-mensaje/5126 http://www.cromos.com.co/estilo-de-vida-gastronomia/gusto-kandinsky-comida-artistica-que-sabe-mejor-14848 http://www.eluniversal.com.co/suplementos/facetas/el-arte-de-kandinsky-en-una-ensalada-164391 http://www.pulzo.com/estilo/172156-estudio-hecho-por-colombianos-dice-que-la-comida-presentada-de-maneraartistica-sabe http://goguiadelocio.com.co/charles-michel/ http://m.elheraldo.co/tendencias/segun-estudio-la-comida-bien-servida-sabe-mejor-160117 About Entomophagy http://munchies.vice.com/articles/bees-arent-just-keeping-us-alive-theyre-also-completely-delicious/ Interview for CNN http://edition.cnn.com/2014/09/18/tech/innovation/multi-sensory-organ/index.html?hpt=hp_c5 Coverage after the publication of “The Fake-tongue Illusion” paper on Perception Journal: New Scientist, Life: http://www.newscientist.com/article/dn24580-when-a-rubber-tongue-becomes-yourown.html#.U15NvK1dXnI http://www.psychologicalscience.org/index.php/news/the-fake-tongue-illusion.html http://www.newyorker.com/tech/elements/butchers-tongue-illusion http://www.improbable.com/2014/10/11/the-butchers-tongue-illusion-from-the-chip-crunch-manipulator/ http://www.bps.org.uk/news/feel-sensations-rubber-tongue http://digest.bps.org.uk/2014/09/the-illusion-that-gives-you-sensations.html http://cinestheticfeasts.wordpress.com/2014/02/09/taste-of-iceland-art-science-and-exploration/ http://www.wired.co.uk/news/archive/2015-02/27/future-of-food After the publication of “Orienting plates” paper on Food Quality and Preference Journal: http://www.wired.co.uk/news/archive/2015-05/11/food-orientation-tastes-better http://munchies.vice.com/articles/scientists-say-arranging-your-food-in-a-triangle-makes-it-more-instagramable http://blog.sciencemuseum.org.uk/insight/2015/05/11/rotating-plates-how-orientation-can-make-your-foodtaste-better/ http://www.dailymail.co.uk/sciencetech/article-3077473/Want-tasty-meal-Try-rotating-plate-Diners-prefer-mealsfacing-away-pointing-marginally-right.html http://firstwefeast.com/eat/plate-orientation-makes-you-enjoy-and-pay-more-for-food/ http://www.theguardian.com/lifeandstyle/shortcuts/2015/may/12/plate-spinning-smart-chefs-secret-ingredientfood-on-plate http://www.iamtech.xyz/2015/05/12/rotating-your-plate-makes-meals-style-higher/ CNN, Travel Section, International Edition: A report on an opinion piece published in Flavour Journal: ‘Science reveals best inflight beverage’. http://edition.cnn.com/2014/04/28/travel/science-reveals-best-in-flight-beverage/ The Australian, Executive Living: The emerging Art & Science of Neurogastronomy: ‘A taste sensation: Neurogastronomy is taking over’. http://www.theaustralian.com.au/life/food-wine/a-taste-sensation-neurogastronomy-is-taking-over/story-e6frg8jo1226726056818 Jackman Humanities Institute, University of Toronto: 'Thinking about Dinner’ http://www.humanities.utoronto.ca/event_details/id=932 Oxford Martin programme for the Future of Food: 'Charles Spence’ http://www.futureoffood.ox.ac.uk/people/charlesspence Kitchen Theory: 'Food, the Brain and Us: Exploring our historical, cultural and sensory perceptions of Food’ http://www.kitchentheory.com/2013/11/20/food-the-brain-and-u/ PD3 London Agency, blog post from a talk by Spence and myself: ‘The Art and Science of Food’ http://www.pd3.co.uk/blog/pd3-school-nights-the-art-and-science-of-food/ El Comercio, Gastronomía: 'Alejandro Cuéllar y Charles Michel protagonizan la Nochevieja del Niemeyer’ http://gastronomia.elcomercio.es/index.php/component/content/article/125-cocineros/2777-alejandro-cuellar-ycharles-michel-protagonizan-la-nochevieja-del-niemeyer?directory=249 Ver también: Colombia.com, conocerAsturias.es, elNuevoSiglo.co Jenny Songs, Asian product dealer: 'What the chefs say: Charles Michel’ http://www.jennysongs.co.uk/articles/charles-michel London Experimental Oenology Seminars: 'Food and wine pairings: a South American perspective’ http://experimentaloenology.wordpress.com/2013/01/24/food-and-wine-pairings-a-south-american-perspective/
