Digital Konditorei: Programmable Taste Structures using a Modular Mold Amit Zoran Dror Cohen The Hebrew University Microsoft Jerusalem, Israel Herzliya, Israel
[email protected] [email protected] Figure 1 Two design options for Three Colors Mousse Cake and their arithmetic and graphic representations: (A) prioritizes grouped sour- strawberry structures; while (B) contains higher dessert volume, alternating sour-strawberry and bitter-dark-chocolate tastes. ABSTRACT INTRODUCTION Digital Gastronomy (DG) is a culinary concept that enhances A recipe is a set of instructions for preparing a particular traditional cooking with new HCI capabilities, rather than dish, including a list of the ingredients required [29]. replacing the chef with an autonomous machine. Preliminary Usually, this list of ingredients is a fixed set of materials projects demonstrate implementation of DG via the and quantities. However, some dishes hold the potential to deployment of digital instruments in a kitchen. Here we render many variations on the final flavors and aesthetics, contribute an alternative solution, demonstrating the use of a to satisfy different requirements from different diners modular (silicone) mold and a genetic mold-arrangement (especially in limited choice restaurants, [31]). algorithm to achieve a variety of shape permutations for a To explore such a possibility, researchers have deployed recipe, allowing the control of taste structures in the dish. digital technologies in the kitchen, and integrated them into The mold overcomes the slow production time of 3D food cooking via hybrid recipes. In Digital Gastronomy: printing, while allowing for a high degree of flexibility in the Methods & Recipes for Hybrid Cooking, the authors present numerous shapes produced.