WHAT'S ON
WHAT'S ON
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SENSORY KITCHEN
AND MEMORY 
Kid's camp
July-August, 2026 San Francisco |
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Curious minds are invited to a week of fascinating connections among our five senses, five tastes, and the memories that shape how we experience food. We will dive into the crossroads of neuroscience, cooking, and sensory design – where taste meets memory and science meets art. Each day will bring new discoveries as you learn how smell triggers memory, why texture matters as much as flavor, and how our brains create the experience of taste. Through hands-on cooking, scientific exploration, and creative experimentation with ingredients, aromas, and textures, you will design your own sensory experiences and document your findings.
The week will culminate in an immersive, multi-sensory dinner where the kids guide guests through carefully curated dishes that demonstrate everything you have learned, from the crack of caramelized sugar to the perfume of fresh herbs, from umami-rich broths to the interplay of temperature and taste.
The week will culminate in an immersive, multi-sensory dinner where the kids guide guests through carefully curated dishes that demonstrate everything you have learned, from the crack of caramelized sugar to the perfume of fresh herbs, from umami-rich broths to the interplay of temperature and taste.
PAST
A neuro-culinary Journey through Nature and the Future
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December 3, 2025
with multi-sensory researcher & cognitive neuroscientist Aoife McGuinness in collaboration with The Arts and Nature Social Club |
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Together with Aoife McGuinness, a multi-sensory researcher and cognitive neuroscientist, and in conversation with Magda Uribe (ANSC Board), we explored how our senses, memories, and the natural world intertwined, and what this meant for how we lived and our connection with food. Aoife brought a unique perspective at the crossroads of neuroscience, art, and sensory design. After years of applying neuroscience in industry and cultural research, from EEG and multi-sensory behavioral studies to the creation of sensory well-being environments.
Kit Schulte, food experience explorer, chef, author, and founder of The Food Culture Project, created and curated the evening’s immersive food experience, using aromas, textures, and settings to create a space for sensual discovery.This five-course dinner invited guests to sense, taste, and reflect on what a sustainable and bright future might feel like.
Kit Schulte, food experience explorer, chef, author, and founder of The Food Culture Project, created and curated the evening’s immersive food experience, using aromas, textures, and settings to create a space for sensual discovery.This five-course dinner invited guests to sense, taste, and reflect on what a sustainable and bright future might feel like.
FOOD EVOLUTION |
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June/July, 2025
Kid's Camp San Francisco |
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The summer camp offered young participants an immersive journey through the history of food, tracing humanity’s development from early hunter-gatherers to inventive modern cooks. Throughout the week, the children created and nurtured their own sourdough starter, experimented with ancient and contemporary cooking techniques, and explored global spices and flavors through sensory exercises. They learned how everyday foods such as apples and potatoes traveled across continents and shaped cultures, and they worked collaboratively in small kitchen teams—an experience that fostered both practical skills and new friendships. Each day centered on a different historical theme: from early human survival and the transformative discovery of fire, to the spice routes that altered world cuisines, to the evolution of staple foods across time.
The week concluded with a festive three-course dinner prepared by the children for their families, showcasing not only their new culinary abilities but also their understanding of food history, cultural traditions, scientific principles of cooking, and the value of teamwork and creativity.
The week concluded with a festive three-course dinner prepared by the children for their families, showcasing not only their new culinary abilities but also their understanding of food history, cultural traditions, scientific principles of cooking, and the value of teamwork and creativity.
FINDING YOUR OPUS MAGNUM
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Experience Dinner
June 6, 2025, San Francisco
February, 2025, Berlin
Our Alchemy Experience dinner in San Francisco, introduced our philosophy of science dinner salons. Guests were invited to a unique multi-sensory experience, journeying through the four alchemical stages—Nigredo (Black), Albedo (White), Citrinitas (Yellow), and Rubedo (Red)—to achieve the Opus Magnum, symbolizing personal transformation and becoming "GOLD." Through food, participants explored how alchemy blended proto-science with mysticism, seeking to turn base metals into gold and create an elixir of immortality. The dinner also highlighted Carl Jung’s psychological interpretation of alchemy as a metaphor for inner growth, leaving a legacy in both chemistry and psychological theory.
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photos: Nora Novak
GERMAN FOOD CULTURE in CONTEXT – A perspective on the past, present and future
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June 2022, GOETHE INSTITUTE, OSLO, Norway
September 2021, GOETHE INSTITUTE, BOSTON, MA, US September 2021, ATLANTA CONSULATE GENERAL, Atlanta, US September 2021, SF GENERAL CONSULATE, SF, US |
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In my talk, I explored how food culture reflects history, societal connections, and our relationship with the land—all of which evolve due to geo-political, natural, and technological shifts. I highlighted how dishes like sauerkraut, kimchi, and cabbage rolls, though culturally unique, share common roots, and how studies reveal that most national crops originated elsewhere. While working on my cookbook, Modern German Food from a Berlin Kitchen, I reimagined traditional German dishes by focusing on vegetables, herbs, and foraged ingredients, blending old artisanal methods with contemporary trends. Through a 40-45 minute presentation with visuals, I invited the audience to question why German cuisine is still defined by stereotypes like schnitzel and bratwurst, and to envision a future where forgotten flavors and sustainable, plant-based cooking take center stage.
Journey through culinary Germany
March 2022, German General Embassy,
Washington D.C., US "Journey through Culinary Germany" was hosted by Dr. Emily Haber as a 7-8 course experience dinner showcasing modern German cuisine, as a cultural historical journey. Guests enjoyed dishes paired with wine and beer, while learning about Germany’s culinary regions, history, and evolutionary transformations of traditional recipes.
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MODERN GERMAN FOOD FROM A BERLIN KITCHEN
2020-2021, publication modern german food from a berlin kitchen
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The book explores Germany’s regional, seasonal, and contemporary cuisine, blending traditional dishes with modern trends like foraging. Kit Schulte reinterprets classic recipes with a focus on vegetables, herbs, and foraged ingredients, offering a fresh, healthier take on German cooking. Aimed at an English-speaking audience, it challenges stereotypes, introduces culinary regions, and features naturally photographed recipes—from appetizers to desserts—alongside a botanical lexicon illustrated by Claire Cook.
THE LAND OF COCKAIGNE
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In medieval mythology, Cockaigne—also known as Cockayne—was an imaginary land of extreme luxury and ease, a place of endless plenty where physical comforts and pleasures were always within reach. It offered an escape from the harsh realities of medieval life, embodying the dreams of farmers and laborers alike.
This legendary land appeared in many cultures under different names: Cucaniensis in Latin, Cokaygne in Middle English, and "Paese della Cuccagna" in Italian. In Flemish-Belgian, it was called Luilekkerland (the relaxed, luscious land), while in German, it was known as Schlaraffenland, the "land of milk and honey." Spain had Jauja, named after a wealthy Andean mining region, and País de Cucaña, or "fools' paradise." The Swedish version, Lubberland, painted a picture of a land for the lazy and indulgent. |
Inspired by the Brothers Grimm’s Hansel and Gretel (1812), where the children encountered a witch’s gingerbread house, our exhibition invited audiences to reflect on the contradictions of modern first-world societies. On the 1st of Advent, visitors were welcomed to explore The Land of Plenty through Christopher Winter’s gingerbread house—a symbol of abundance, guilt, and the fear of loss that haunts our world.
During the exhibition, Winter invited the audience to literally eat the house. Designed by the artist and baked by a local bakery, the Lebkuchenhaus became a rite of passage, a chance to leave societal taboos behind and indulge without restraint. The timed performance was recorded on film as viewers destroyed the house, and the footage was later displayed alongside the ruins, capturing the fleeting nature of plenty and the act of consumption. |