Psychotherapist, co-author of Culinary Psychology, and course director, Stelios Kiosses introduces the emerging field of Culinary Psychology, exploring how food shapes mood, memory, identity and wellbeing. Drawing on psychology, neuroscience and therapeutic practice, the talk will explore why our relationship with food is rarely only nutritional: food is bound up with emotion, attachment, culture and personal history. Stelios will examine sensory influences — taste, smell and texture — on emotional states and behaviour, and discuss how mindful attention to eating can support mental health and everyday wellbeing.
The lecture is open to all, and will draw on the Culinary Psychology course taught at Oxford. It will include time for questions and discussion with tutor and co-author Neil Rippington, followed by a drinks reception. This event celebrates the recent publication of Culinary Psychology: Food Choices and the Mind-Body Connection.
This event will close to enrolments at 23:59 BST on 5 May 2026.
Stelios Kiosses is a psychotherapist, clinical lead, and pioneering educator in the emerging field of culinary psychology. A graduate of the University of Oxford, he holds specialist training in psychodynamic psychotherapy and clinical supervision, and brings over three decades of clinical experience to his work, which integrates nutritional awareness with emotional and psychological wellbeing.