Naming Culinary in Mandailing Society: A Culinary Linguistic Approach

In Advance of a Culinary Review

With the hindsight of half a century, Greenbergian formalism may now be seen not as the prescriptive, proscriptive, restrictive paradigm it was intended to be, but rather as a threshold between aesthetic types, a descriptive mechanism that pertains only to a very limited set of aesthetic objects, linked to a brief moment in history and responding to a specific polemic. The reduction of artistic...

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...

Chopsticks A CULTURAL AND CULINARY HISTORY

Over one and a half billion people eat food with chopsticks daily. This is the first book in English that traces the history of the utensil from ancient times to the present day. The aim of this book is threefold. The first is to offer a comprehensive and reliable account of how and why chopsticks became adopted by their users and continued, as a dining habit, through the centuries in Asia and ...

Culinary medicine: a prescription for healthier eating.

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...