From culinary modernism to culinary cosmopolitanism: the changing topography of Beijing’s transnational foodscape

Biomimicry and the culinary arts.

We present the results of a recent collaboration between scientists, engineers and chefs. Two particular devices are developed, both inspired by natural phenomena reliant on surface tension. The cocktail boat is a drink accessory, a self-propelled edible boat powered by alcohol-induced surface tension gradients, whose propulsion mechanism is analogous to that employed by a class of water-walkin...

Computational Creativity in the Culinary Arts

This work examines the potential for computational creativity in the culinary arts. In particular, we present the outcome of our efforts to create an artificial chef that produces novel salad recipes with limited human assistance. Our system was designed in two steps: first, we constructed a statistical model to rank recipes. Then, we experimented with various search algorithms to explore the s...

Eating at the borders: culinary journeys

In this paper I examine intersections of food, identity, and place within the imagined `regions' of everyday practices, stories, and memories. As such, I continue traditions of writing in cultural geography exemplified by David Bell and Gill Valentine's [1997 Consuming Geographies (Routledge, London)] focus on connecting cultures of food and place, Jon May's (1996a, `` `A little taste of someth...

Culinary medicine: The new 'in' thing?

from linguistics to literature: a linguistic approach to the study of linguistic deviations in the turkish divan of shahriar

chapter i provides an overview of structural linguistics and touches upon the saussurean dichotomies with the final goal of exploring their relevance to the stylistic studies of literature. to provide evidence for the singificance of the study, chapter ii deals with the controversial issue of linguistics and literature, and presents opposing views which, at the same time, have been central to t...