您会信任人工智能厨师吗？研究当人工智能在食物上发挥创意时，人们会怎么想

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

International Journal of Gastronomy and Food Science Pub Date : 2024-06-14 DOI:10.1016/j.ijgfs.2024.100973

Giovanbattista Califano , Tianyi Zhang , Charles Spence

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引用次数: 0

摘要

本研究探讨了人们对人工智能生成的食品和饮料食谱的信任度。人工智能能够用有限的食材创造出独特的菜谱，这吸引了寻求量身定制选择的用户，尤其是针对特殊饮食或食材组合的用户。本研究比较了人们对人工智能生成食谱和传统食谱的信任度，并考察了菜肴创新性的影响。结果显示，在标准菜肴方面，人工智能与传统菜谱的信任度没有差异，但在创新菜肴方面，人工智能的信任度明显较低。人工智能菜谱和传统菜谱对味道、气味的感知以及尝试菜谱的意愿相似。这些发现说明了目前人们对人工智能生成的菜谱的信任程度。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Would you trust an AI chef? Examining what people think when AI becomes creative with food

This study explores people's trust in AI-generated food and drink recipes. AI's ability to create unique recipes with limited ingredients attracts users seeking tailored options, especially for specialized diets or ingredient combinations. The study compares trust in AI-generated versus traditional recipes and examines the impact of dish innovativeness. The results show no differences in trust between AI and traditional recipes for standard dishes, but a significantly lower trust in AI for innovative recipes. The perception of taste, smell, and willingness to try recipes were similar across AI and traditional sources. These findings illuminate current levels of trust in AI-generated recipes.

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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.