Digital Gastronomy: Methods & Recipes for Hybrid Cooking
Moran Mizrahi, Amos Golan, Ariel Bezaleli Mizrahi, Rotem Gruber, Alexander Zoonder Lachnise, Amit Zoran
UIST ’16: ACM Symposium on User Interface Software and Technology
Session: Fab with New Materials
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 interactive 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 ###!e# work and conclude with thoughts on the future of hybrid gastronomy.
Recorded at the ACM Symposium on User Interface Software and Technology in Tokyo, Japan, October 16-19, 2016