The Globalisation of Macrobiotics as Culinary Tourism and Culinary Nostalgia

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?

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 ...