Digital gastronomy: Methods & recipes for hybrid cooking

Moran Mizrahi, Amos Golan, Arial Bezaleli Mizrahi, Rotem Gruber, Alexander Zoonder Lachnish, Amit Zoran

Research output: Chapter in Book/Report/Conference proceedingConference contributionpeer-review

51 Scopus citations

Abstract

Several recent projects have introduced digital machines to the kitchen, yet their impact on culinary culture is limited. We envision a culture of Digital Gastronomy that enhances traditional cooking with new HCI capabilities, rather than replacing the chef with an autonomous machine. Thus, we deploy existing digital fabrication instruments in traditional kitchen and integrate them into cooking via hybrid recipes. This concept merges manual and digital procedures, and imports parametric design tools into cooking, allowing the chef to personalize the tastes, flavors, structures and aesthetics of dishes. In this paper we present our hybrid kitchen and the new cooking methodology, illustrated by detailed recipes with degrees of freedom that can be set digitally prior to cooking. Lastly, we discuss future work and conclude with thoughts on the future of hybrid gastronomy.

Original languageAmerican English
Title of host publicationUIST 2016 - Proceedings of the 29th Annual Symposium on User Interface Software and Technology
PublisherAssociation for Computing Machinery, Inc
Pages541-552
Number of pages12
ISBN (Electronic)9781450345316
DOIs
StatePublished - 16 Oct 2016
Event29th Annual Symposium on User Interface Software and Technology, UIST 2016 - Tokyo, Japan
Duration: 16 Oct 201619 Oct 2016

Publication series

NameUIST 2016 - Proceedings of the 29th Annual Symposium on User Interface Software and Technology

Conference

Conference29th Annual Symposium on User Interface Software and Technology, UIST 2016
Country/TerritoryJapan
CityTokyo
Period16/10/1619/10/16

Bibliographical note

Publisher Copyright:
© 2016 ACM.

Keywords

  • 3D printing
  • Cooking
  • Design
  • Fabrication
  • Food
  • Kitchen

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