Abstract
Digital Gastronomy (DG) is a culinary concept that enhances traditional cooking with new HCI capabilities, rather than replacing the chef with an autonomous machine. Preliminary projects demonstrate implementation of DG via the deployment of digital instruments in a kitchen. Here we contribute an alternative solution, demonstrating the use of a modular (silicone) mold and a genetic mold-arrangement algorithm to achieve a variety of shape permutations for a recipe, allowing the control of taste structures in the dish. The mold overcomes the slow production time of 3D food printing, while allowing for a high degree of flexibility in the numerous shapes produced. This flexibility enables us to satisfy chefs' and diners' diverse requirements. We present the mold's logic, arithmetic, design and special parts, the evolutionary algorithm, and a recipe, exploiting a new digital cooking concept of programmable edible taste structures and taste patterns to enrich user interaction with a given recipe.
| Original language | English |
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| Title of host publication | CHI 2018 - Extended Abstracts of the 2018 CHI Conference on Human Factors in Computing Systems |
| Subtitle of host publication | Engage with CHI |
| Publisher | Association for Computing Machinery |
| ISBN (Electronic) | 9781450356206, 9781450356213 |
| DOIs | |
| State | Published - 20 Apr 2018 |
| Event | 2018 CHI Conference on Human Factors in Computing Systems, CHI 2018 - Montreal, Canada Duration: 21 Apr 2018 → 26 Apr 2018 |
Publication series
| Name | Conference on Human Factors in Computing Systems - Proceedings |
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| Volume | 2018-April |
Conference
| Conference | 2018 CHI Conference on Human Factors in Computing Systems, CHI 2018 |
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| Country/Territory | Canada |
| City | Montreal |
| Period | 21/04/18 → 26/04/18 |
Bibliographical note
Publisher Copyright:© 2018 Association for Computing Machinery.
Keywords
- Cooking
- Design
- Dessert
- Fabrication
- Food
- Kitchen
- Mold