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 language||American English|
|Title of host publication||UIST 2016 - Proceedings of the 29th Annual Symposium on User Interface Software and Technology|
|Publisher||Association for Computing Machinery, Inc|
|Number of pages||12|
|State||Published - 16 Oct 2016|
|Event||29th Annual Symposium on User Interface Software and Technology, UIST 2016 - Tokyo, Japan|
Duration: 16 Oct 2016 → 19 Oct 2016
|Name||UIST 2016 - Proceedings of the 29th Annual Symposium on User Interface Software and Technology|
|Conference||29th Annual Symposium on User Interface Software and Technology, UIST 2016|
|Period||16/10/16 → 19/10/16|
Bibliographical notePublisher Copyright:
© 2016 ACM.
- 3D printing