Digital gastronomy 2.0: A 15-year transformative journey in culinary-tech evolution and interaction

IF 3.2 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-02-18 DOI:10.1016/j.ijgfs.2025.101135

Amit Raphael Zoran

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引用次数: 0

Abstract

This paper reviews 15 years of exploration and development in Digital Gastronomy (DG), tracing its progression from foundational frameworks to AI-integrated culinary systems. The journey begins with integrating computational tools like laser cooking, 3D printing, CNC milling, and modular molds, which expand the possibilities of creativity and precision in the kitchen. Building on these technologies, the Meta-Recipe (MR) framework introduces a structured approach to recipe design, allowing chefs to adapt dishes dynamically while maintaining culinary coherence. The concept of “Digital Alchemy” extends this foundation, blending AI-driven methods with traditional healing and sustainable practices to emphasize well-being and environmental consciousness. These advancements culminate in the vision of an AI-augmented kitchen, conceptualized as a collaborative and adaptive space that bridges culinary artistry with algorithmic precision. This research highlights DG's potential as an evolving interdisciplinary field, offering new gastronomy, creativity, and sustainability directions.

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.