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CharlesMichel The Final Table

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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/
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