The Philosophical Cook

Today, some argue cupid’s holiday has become over-commercialised with the average Australian spending $127.002 on their partner; however,...

Click Here is listen to a recent webinar I gave for Le Cordon Blue Online learning on the current trend and evolution of multi-sensory...

Neil Gow (Le Cordon Bleu Master of Gastronomic Tourism and Haute Etudes du Gout graduate) discusses how science is changing the dining...

Delivering 2018 Paper for 22nd Symposium of Australian Gastronomy - Creating Out of Place from "Out of Place" at the Female Orphan...

Thank you to Mark Braybrook & the Team at 4BC in Brisbane for the opportunity to come in and talk about the latest research into what...

When it comes to the dining experience, there is much more involved than simply the taste of the food. The shape and colour of the plate,...

A recent seminar hosted by Le Cordon Bleu Master of Gastronomic Tourism and Haute Etudes du Gout graduate Neil Gow, attracted a wide...

Positioned harmoniously between the silky sand of the Fijian foreshore and the glistening pool of the Sheraton Hotel, framed by gently...

Flandrin and Montanari assert, “Every culture is ‘contaminated’; every ‘tradition’ is a child of history, and history is never static”....

When the common question of country and food association is raised and the country in question is Scotland, two foods typically spring to...