A new Monash University project introduces a playful twist to dining experiences by enabling food to dynamically move across plates, offering a novel and interactive culinary adventure for diners and chefs. The project delves into the concept of utilizing food as a medium for executing computer programs.
Food Interaction Design
Jialin Deng, a researcher specializing in food interaction design and the study's lead author, has developed a system featuring a plate equipped with electrodes.
These electrodes can be programmed to autonomously shift various food components, such as sauces and condiments, creating fresh combinations or elements for diners in an engaging manner.
Deng explained that the project aims to explore the fusion of food's intrinsic properties with computational capabilities, ultimately crafting unique dining experiences.
For instance, chefs can predefine locations for placing food elements and meticulously program the dish, similar to animation techniques.
Deng said this allows the team to combine solid and liquid elements, fuse different flavors, transport diverse components onto the plate, and even experiment with chemical or physical reactions, as seen in molecular gastronomy.
Professor Florian "Floyd" Mueller, an expert in interaction, game, and play design from the Creative Technologies discipline group within the Faculty of IT, emphasized that this research provides a glimpse into the future of both food and computing.
According to Mueller, this development holds the potential to not only revolutionize the hospitality industry by enabling more immersive experiences and storytelling through interactive food but also reshape computer science education, offering students an unconventional approach to learning about computing through gastronomy.
"The integration of food and computing will transform how we understand both computing and food as not two very different things, but a new frontier that combines the best of both," Mueller said in a press statement.
"This will not only change the hospitality industry, who can create much more engaging experiences by being able to tell new and different stories through interactive food but also computer science education, where students learn about computing by eating food," he added.
New Avenues for Chefs
The researchers organized co-design workshops involving professional chefs to validate the system's potential. These workshops offered chefs the opportunity to experiment with the system, crafting actual dishes to pioneer innovative culinary combinations.
The resulting creations were showcased in subsequent dining experiences. Head Chef of the Monash Club and active participant in the workshops, Matthew Birley, lauded the integration of technology with culinary artistry.
He noted that this project opens up new avenues for chefs to push the boundaries of culinary experimentation while deeply considering the diner's interaction with the food.
Birley expressed enthusiasm about the prospect of chefs engaging with the sensations and movements of diners, foreseeing a significant impact on the possibilities within the dining industry.
The team's findings were published in the Proceedings of the 2023 ACM Designing Interactive Systems Conference.
