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    <loc>https://charlesxmichel.com/medium</loc>
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    <lastmod>2018-12-08</lastmod>
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    <loc>https://charlesxmichel.com/medium/2018/12/8/m5nhixun2ink21pwovdtqddrn0hvul</loc>
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    <loc>https://charlesxmichel.com/blog</loc>
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    <lastmod>2021-10-11</lastmod>
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    <loc>https://charlesxmichel.com/blog/2021/10/11/patron-feature-ish-holmes</loc>
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    <lastmod>2021-10-11</lastmod>
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      <image:title>Blog - Patron Feature - Ish Holmes - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1633918157659-ETXW4E5TOCJIQHPZB59D/Ish+Holmes+-+Salad.jpeg</image:loc>
      <image:title>Blog - Patron Feature - Ish Holmes - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://charlesxmichel.com/blog/2021/10/11/full-contact</loc>
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    <priority>0.5</priority>
    <lastmod>2021-10-11</lastmod>
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  <url>
    <loc>https://charlesxmichel.com/blog/2021/3/22/768hu4fslc5iy8c9vc5jaea9ztkq3v</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2021-03-22</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1616378418272-GTLUYVC0943PNI97HO05/Chris+Massamba.jpg</image:loc>
      <image:title>Blog - Chris Massamba | Patron Feature</image:title>
      <image:caption>Chris Massamba</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1616378458323-F0DH1UCF22AN7KBKFP5V/6F0A395A-5BE0-46B4-B5D4-89C1959158D8.JPG</image:loc>
      <image:title>Blog - Chris Massamba | Patron Feature</image:title>
      <image:caption>Me and Chris</image:caption>
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  <url>
    <loc>https://charlesxmichel.com/blog/2021/3/22/h7puurs1pvz7py1vwvj70nxcrcg9r6</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2021-03-22</lastmod>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1616377802168-SWK0DE0GP82VBFSLMC1T/Jenny+M+Patron.jpg</image:loc>
      <image:title>Blog - Jenny Mavromatidou  |  Patron Feature</image:title>
      <image:caption>Jenny Mavromatidou</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://charlesxmichel.com/blog/2021/3/22/patron-feature-roli-schreffel</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
    <lastmod>2021-03-22</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1616377004677-NTCSXX5K1Y1HNGXMMCBF/Roli.jpg</image:loc>
      <image:title>Blog - Roli Schreffel  |  Patron Feature</image:title>
      <image:caption>Roli Schreffel</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1616377241900-RHYNGBXRDVQ7MPS9RKLV/Roli+Plating.jpg</image:loc>
      <image:title>Blog - Roli Schreffel  |  Patron Feature</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1616377251587-1AGZY76TBICVG4BTAK56/Roli+Plating+3.jpg</image:loc>
      <image:title>Blog - Roli Schreffel  |  Patron Feature</image:title>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1616377246602-EZF19ZG3J9GQYPN9PIO6/Roli+Plating+2.jpg</image:loc>
      <image:title>Blog - Roli Schreffel  |  Patron Feature</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1616377417105-BIXCZ4EFB1R49IJKKV1I/Roli+Plating+4.jpg</image:loc>
      <image:title>Blog - Roli Schreffel  |  Patron Feature</image:title>
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  </url>
  <url>
    <loc>https://charlesxmichel.com/blog/category/Newsletter</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
  </url>
  <url>
    <loc>https://charlesxmichel.com/blog/category/Patrons</loc>
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    <priority>0.5</priority>
  </url>
  <url>
    <loc>https://charlesxmichel.com/blog/tag/Issue+5</loc>
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    <priority>0.5</priority>
  </url>
  <url>
    <loc>https://charlesxmichel.com/blog/tag/Earth+Neurons</loc>
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    <priority>0.5</priority>
  </url>
  <url>
    <loc>https://charlesxmichel.com/blog/tag/Patron+Feature</loc>
    <changefreq>monthly</changefreq>
    <priority>0.5</priority>
  </url>
  <url>
    <loc>https://charlesxmichel.com/new-events</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2022-10-25</lastmod>
  </url>
  <url>
    <loc>https://charlesxmichel.com/charles-michel</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-12-03</lastmod>
  </url>
  <url>
    <loc>https://charlesxmichel.com/contact</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2021-06-11</lastmod>
  </url>
  <url>
    <loc>https://charlesxmichel.com/tedx</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-12-05</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544040393557-N30K9RQFTTBMZ4QZYKTA/Screen+Shot+2018-12-03+at+15.10.48.png</image:loc>
      <image:title>TEDxHackney</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://charlesxmichel.com/science</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-12-12</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544484791559-6TU8FCY0CILXZB8BJNV4/CM_Food+Painting_270_Joe+Srah+%281%29.jpg</image:loc>
      <image:title>Research</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544483510611-9RCEO1Z74SI22969DL1C/charles_michel_chef_10</image:loc>
      <image:title>Research - A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience</image:title>
      <image:caption>Michel, C., Velasco, C., Gatti, E., &amp; Spence, C. (2014). Flavour, 3, 7. Abstract: Researchers have demonstrated that a variety of visual factors, such as the colour and balance of the elements on a plate, can influence a diner’s perception of, and response to, food. Here, we report on a study designed to assess whether placing the culinary elements of a dish in an art-inspired manner would modify the diner’s expectations and hence their experience of food.pl</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544569065861-0O8ELPJFT18M8SNHPBS9/charles_michel_chef</image:loc>
      <image:title>Research - Airplane noise and the taste of umami</image:title>
      <image:caption>Spence, C., Michel, C., &amp; Smith, B. (2014). Flavour, 3, 2. Abstract: Have you ever noticed how many people ask for a Bloody Mary or tomato juice from the drinks trolley on airplanes? The air stewards have, and when you ask the people who order, they will tell you that they rarely order such a drink at any other time. Could it be that umami-rich tomato provides one of the only basic tastes that is relatively unaffected by the loud background noise that one is exposed to while in flight? That is the research suggestion, or hypothesis, outlined in this opinion piece. Should such a claim be validated by future research, the potential application for airline catering could be huge.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544483717709-CK8VL7IXTZWMZ0IPK8K8/charles_michel_newyorker.jpg</image:loc>
      <image:title>Research - The Butcher's Tongue Illusion</image:title>
      <image:caption>Michel, C., Velasco, C., Salgado-Montejo, A., &amp; Spence, C. (2014). Perception, 43, 818-824. Abstract: We report two experiments, based on a novel variant of the Rubber Hand Illusion (RHI), in which tactile stimulation is referred to an artificial (out-of-body) tongue. In the experiments reported here the participant's tongue was stimulated while they looked at a mirrored dummy tongue. The results demonstrate that the multisensory integration of visual, tactile, and proprioceptive information that gives rise to the RHI can be extended to the tongue (a body part that is rarely seen directly).</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544479465012-128MGAR4W7XIRYCLPZ5P/Charles_michel_chef</image:loc>
      <image:title>Research - On the importance of balance to aesthetic plating</image:title>
      <image:caption>Examples of the contemporary trend toward asymmetrical plating, uploaded to @TheArtofPlating on instagram by users @ivan_medina93, @one_restaurant, Rodolfo Guzmán and Curtis Duffy.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544479489900-EVASBUFK2KY209S35C70/charles_michel_chef_6.JPG</image:loc>
      <image:title>Research - Odd versus even? An investigation on the impact of number of food items on plating preferences</image:title>
      <image:caption>Woods, A. T., Michel, C., &amp; Spence, C. PeerJ. Abstract: We report on the results of a series of large-scale computer-based preference tests (conducted at The Science Museum in London and online) that evaluated for the first time the widely-held belief in kitchens that food should be plated in odd rather than even numbers of elements on the plate in order to maximize the eye appeal of a dish.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544475192575-N7PPGBDP3Q7077P24GQV/charles_michel_chef3.jpg</image:loc>
      <image:title>Research - Eating with our eyes: From visual hunger to digital satiation</image:title>
      <image:caption>Spence, C., Okajima, K., Cheok, A., Petit, O., &amp; Michel, C (2016). Brain &amp; Cognition. Abstract: One of the brain’s key roles is to facilitate foraging and feeding. It is presumably no coincidence, then, that the mouth is situated close to the brain in most animal species. Here, we question the impact that our increasing exposure to images of desirable foods (‘food porn’) via digital interfaces might be having, and ask whether it might not inadvertently be exacerbating our desire for food (what we call ‘visual hunger’).</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544480020903-0YTCVFVDE5JWL29DNEOM/charles_michel_chef_11.jpg</image:loc>
      <image:title>Research - Cutlery matters: heavy cutlery enhances diners’ enjoyment of the food served in a realistic dining environment</image:title>
      <image:caption>Michel, C., Velasco, C., &amp; Spence, C. (2015). Flavour, 4, 26. Abstract: We report a study conducted in a realistic dining environment, in which two groups of diners were served the same three-course meal. The presentation of the starter (centred vs. offset plating), the type of cutlery used for the main course, and the shape and colour of the plate on which that dessert was served were varied.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544477021540-4P0N4FX8N8LKCDO5G1NV/Charles_michel_chef5.jpg</image:loc>
      <image:title>Research - Rotating plates: Online study demonstrates the importance of orientation in the plating of food</image:title>
      <image:caption>Michel, C., Woods, A. T., Neuhaeuser, M., Landgraf A., &amp; Spence, C. (2015). Food Quality and Preference, 44, 194-202. Abstract: We report three online experiments designed to assess how the visual composition of the elements of a commercially-successful dish would be perceived by naïve assessors, in terms of their liking and willingness to pay. The results highlight the potential of a digital (Internet-based) testing methodology to determine the optimal visual presentation of food affecting consumers value-perception in significant ways.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544482408437-YT97FSK8RLWBCQ0SJXDJ/charles_michel_chef_6</image:loc>
      <image:title>Research - Studying the impact of plating on ratings of the food served in a naturalistic dining context</image:title>
      <image:caption>Michel,C. Velasco, C., Fraemohs, P., &amp; Spence, C. (2015). Appetite, 90, 45-50. • Large-scale dining events can help to confirm theories on food perception. • Changing the visual arrangement of food affects the experience of diners. • The perceived value of a dish changes depending on how it is plated.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544569005844-JBAJ4HRLXGMKRLRF8HV1/CHARLES_MICHEL_CHEF_7</image:loc>
      <image:title>Research - The plating manifesto (I): from decoration to creation</image:title>
      <image:caption>Deroy, O., Michel, C., Piqueras-Fiszman, B., &amp; Spence, C. (2014). Flavour, 3, 6. Abstract: In this manifesto, we claim that this transfer of knowledge represents much more than merely another addition to the art and science of cuisine: it is its essential completion, as gastronomy moves more and more toward the ideal of a total multisensory art, as captivating for the eye as it is for the palate.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544568981175-YL2C4HB6HOEZ7SHHQ9QU/charles_michel_kandisky.jpg</image:loc>
      <image:title>Research - Plating manifesto (II): the art and science of plating</image:title>
      <image:caption>Spence, C., Piqueras-Fiszman, B., Michel, C., &amp; Deroy, O. (2014). Flavour, 3, 4. It is well known that people serve themselves more, not to mention eat more, when dining from larger bowls and plates than from smaller ones. But what about the other visual qualities of the plateware? Does the colour, shape and finish also influence a diner’s behaviour? How important are these extrinsic visual properties, or even the visual arrangement of the elements on the plate itself, in terms of modulating a diner’s eating behaviours and experiences?</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544484187607-0XC9V750MMNPZCGZYGS1/charles_michel_12</image:loc>
      <image:title>Research - Does the type of receptacle influence the crossmodal association between colour and flavour? A cross-cultural comparison</image:title>
      <image:caption>Wan, X., Velasco, C., Michel, C., Mu, B., Woods A. T., &amp; Spence, C. (2014). Flavour, 3, 3. Abstract: We report a cross-cultural study designed to investigate whether the type of receptacle in which a coloured beverage is presented influences the colour-flavour associations that consumers make. Participants from the United States of America (USA) and China were shown photographs of red, green, yellow, blue, orange, brown, and clear liquids in a water glass, a wine glass, a cocktail glass, and a plastic cup.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544484443454-V6GDOJY8K60N9015KOFZ/charles_michel_chef_12</image:loc>
      <image:title>Research - Crossmodal Expectations of Tea Color Based on Flavor: A Preliminary Study with Naïve Assessors</image:title>
      <image:caption>Wan, X., Zhou, X., Mu, B., Du, D., Velasco, C., Michel, C., &amp; Spence, C. (2014). Journal of Sensory Studies, 29, 285-293. Abstract: To date, there has been surprisingly little published research concerning the crossmodal associations that people have with tea beverages, specifically regarding tea's distinctive hue. In two experiments, we assessed the beverage colors that Chinese tea drinkers associate with different types of tea tasted while blindfolded.</image:caption>
    </image:image>
  </url>
  <url>
    <loc>https://charlesxmichel.com/experience-design</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2018-11-23</lastmod>
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      <image:title>Experience Design</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://charlesxmichel.com/my-work</loc>
    <changefreq>daily</changefreq>
    <priority>1.0</priority>
    <lastmod>2025-11-07</lastmod>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1542940465131-SQS58HC9BXAKMI3XHUR9/Screen+Shot+2017-08-09+at+11.50.54.png</image:loc>
      <image:title>My work</image:title>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544735287805-UAATTJL1L6UVO1YF05UJ/charles_michel.jpg</image:loc>
      <image:title>My work - Research</image:title>
      <image:caption>With over 15 peer-reviewed publications, my research in gastrophysics and sensory perception has shaped global conversations on food aesthetics and behavior. From my tenure as Chef-in-Residence at Oxford to ongoing academic collaborations, I explore how the senses influence our experience of taste, pleasure, and decision-making. From Michelin-starred kitchens to pioneering new food experiences, I bridge culinary arts, psychology, and design to push the boundaries of what’s possible. Whether developing new sensory-driven concepts, regenerative food systems and hospitality, or cutting-edge product design. I help reimagine and shape the future.</image:caption>
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    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1587700689066-CH1MAUZVCZMES3BFFGUW/78294003_2734177966632431_7618553808737533952_o.jpg</image:loc>
      <image:title>My work - Public speaker</image:title>
      <image:caption>I’ve given over 30 talks on the future of food and conscious eating, on stages such as The Royal Society with Prof. Brian Cox, The Royal Institution, Tech conferences, TEDxHackney, TEDxMogadishu and TEDxBucharest. My work has received broad press coverage. I have published over 12 papers in peer-reviewed journals on multisensory science. I am an active contributor to the emerging field of Gastrophysics, and have developed courses on Conscious Eating, Food Leadership, Sensorial Exploration, and Transformational Experiences. I am currently teaching these courses in several institutions around the world, at the Institut Paul Bocuse in Lyon, and online. Click for more.</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1544738128072-SZDFV8NKAPECHFVB0D2L/sandbox_retreat-TEAM.jpg</image:loc>
      <image:title>My work - IMPACT CONSULTING</image:title>
      <image:caption>I collaborate with organizations, brands, and institutions to create transformative experiences at the intersection of food, science, and human behavior. Through strategic consulting, experience design, and regenerative thinking, I help businesses innovate, drive meaningful engagement, and create lasting impact in the food, hospitality, and sustainability sectors. Click for more.</image:caption>
    </image:image>
    <image:image>
      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1587689542956-J0ISC0LD41W7S6A73SIW/charles_michel_teaching.jpg</image:loc>
      <image:title>My work - EDUCATION</image:title>
      <image:caption>I design and teach cutting-edge programs on multisensory aesthetics, Gastrophysics, and experience design at leading institutions like the Basque Culinary Center and Institut Lyfe (ex-Paul Bocuse), and TU Dublin. My work empowers students, professionals, and industry leaders with new perspectives on food, creativity, and human connection.</image:caption>
    </image:image>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1aa511ee-e65b-4cad-a582-da3922382342/Empowering+Educators.jpg</image:loc>
      <image:title>My work - A course in regenerative living</image:title>
      <image:caption>50 Next Empowering Educator An initiative from people behind The World’s 50 Best Restaurants and Bars and the Basque Culinary Center, 50 Next celebrates young people shaping the future of gastronomy. I am honored to have been selected as part of the Class of 2022 in the Empowering Educators category!</image:caption>
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      <image:loc>https://images.squarespace-cdn.com/content/v1/5bd4d23f809d8e13f3d5d415/1587706412134-20XSBFBWOK2LGADFAI9D/sandbox_charles_michel.jpg</image:loc>
      <image:title>My work</image:title>
    </image:image>
  </url>
  <url>
    <loc>https://charlesxmichel.com/press</loc>
    <changefreq>daily</changefreq>
    <priority>0.75</priority>
    <lastmod>2020-04-27</lastmod>
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      <image:title>Press - Top chef Charles Michel: we should eat with our hands</image:title>
      <image:caption>Stuff.co "This is the best cutlery we have," says Charles Michel, waving his right hand in the air.</image:caption>
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      <image:title>Press - Kandinsky On A Plate:</image:title>
      <image:caption>Art-Inspired Salad Just Tastes Better. NPR. Kandinsky's Painting No. 201, on the left, was the inspiration for the salad on the right, which was used to test diners' appreciation of the dish.</image:caption>
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      <image:title>Press - Can food get you high?</image:title>
      <image:caption>“We try a meal of psychoactive substances” New Scientist</image:caption>
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      <image:title>Press - Finger-shaped Goûte spoon Could Make Food Taste Better</image:title>
      <image:caption>DEZEEN "Conventional cutlery is a technology we put in our mouths every day, and currently it is only designed with functional purposes," said Michel. "We want to offer eating utensils that enrich the sensual pleasures of eating."</image:caption>
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      <image:title>Press - The Future of Food</image:title>
      <image:caption>WIRED UK “A young Franco-Colombian chef, Michel has bold ideas about the future of food”. “Our brains evolved to like and perceive food via all the senses”</image:caption>
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      <image:title>Press - Is ‘food porn’ making us fat?</image:title>
      <image:caption>THE GUARDIAN “A new scientific review suggests the relentless barrage of food images we see might be affecting our attitude to food. Is it time for the government to get involved?”</image:caption>
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      <image:title>Press - The Fake-Tongue Illusion</image:title>
      <image:caption>THE NEW YORKER “Michel and his co-authors put their magic tongue to use in a simple but provocative experiment [...] an important addition to a distinguished tradition of psychological research that studies illusions for what they can reveal about how the brain constructs reality.”</image:caption>
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      <image:title>Press - The Future of Delicious</image:title>
      <image:caption>THE LONG + SHORT “Insects could be a plentiful food source if only we could get over our aversion to creepy crawlies.”</image:caption>
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      <image:title>Press - The Feelies</image:title>
      <image:caption>VICE MOTHERBOARD “Multisensory Cinema Adds Smell and Touch to VR Worlds”</image:caption>
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      <image:caption>TIME Health “A Heavier Fork and Knife Might Make Your Next Meal More Enjoyable”</image:caption>
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      <image:title>Press - When a rubber tongue becomes your own</image:title>
      <image:caption>NEW SCIENTIST</image:caption>
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      <image:title>Press - Bees Might Be Keeping Us Alive, But They’re Also Delicious.</image:title>
      <image:caption>MUNCHIES, VICE “I think bees can be a game-changing ingredient and product. If we overcome the disgust of eating the actual body, they can provide something amazing.”</image:caption>
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      <image:title>Press - Why does artistically presented food taste better?</image:title>
      <image:caption>THE GUARDIAN “Michel has sought to discover the effects that artistic plating has on diners' expectations and experiences of a dish.”</image:caption>
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      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>2026 Masterclass</image:title>
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      <image:title>2026 Masterclass - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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      <image:title>2026 Masterclass - Make it stand out</image:title>
      <image:caption>Whatever it is, the way you tell your story online can make all the difference.</image:caption>
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