Morphlour: Personalized Flour-based Morphing Food Induced by Dehydration or Hydration Method

Abstract

In this paper, we explore personalized morphing food that enhances traditional food with new HCI capabilities, rather than replacing the chef and authentic ingredients (e.g. flour) with an autonomous machine and heterogeneous mixtures (e.g. gel). Thus, we contribute a unique transformation mechanism of kneaded and sheeted flour-based dough, with an integrated design strategy for morphing food during two general cooking methods: dehydration (e.g. baking) or hydration (e.g. water boiling). We also enrich the design space of morphing food by demonstrating several applications. We end by discussing hybrid cooking between human and a design tool that we developed to ensure accuracy while preserving customizability for morphing food.