Digital Gastronomy: Methods & Recipes for Hybrid Cooking
summary
A hybrid kitchen combines parametric design, 3D scanning, CNC milling, extrusion printing of tofu and pastes, and a laser for selective browning to treat recipes as programmable artifacts. A generative algorithm (Voronoi tessellation) computes liquid volumes and distributions to produce a 3D-printed tofu reef soup that assembles successfully, while a modified circle-packing routine controls coverage for laser-browned meringue patterns and a small lab study shows distinct Maillard color settings yield different perceived flavors. Practical recipes, tooling details, and measured mappings from pattern to taste are provided.
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chapters (6)
- 0:00Introduction to hybrid cooking
- 2:11Vision and research goals
- 5:03Programmable structure in soup
- 10:14Selective heating for flavor
- 14:12Conclusion and future work
- 17:20Q&A session
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