Artificial Intelligence and Gastronomy
Chapter from the book:
Kaptangil,
K.
&
Bayram,
A.
T.
(eds.)
2023.
Researches on Tourism II.
Synopsis
The aim of this study is to inferentially explain the potential uses of artificial intelligence in the field of gastronomy and the benefits it can provide to this area. The study primarily focuses on the integration of technology and culinary arts, the application of machine learning and artificial neural networks in gastronomy, the potential to enhance consumer experience, and issues of sustainability and efficiency. It examines the existing literature and suggests that AI could be functional in recipe creation, personalized recommendations, menu optimization, food quality control, robotic chefs and assistants, customer service, and optimization of supply chains. Examples related to the changing environment of the gastronomy field are presented. In conclusion, when applied in the field of gastronomy, artificial intelligence can create a revolutionary approach that combines technological innovations and culinary skills. Addressing the potential of AI can play a significant role in shaping future culinary trends and practices.
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This work is licensed under a Creative Commons Attribution 4.0 International License.
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Copyright (c) 2023 Kerem Kaptangil, Ali Turan Bayram; Davut Uysal, Murat Nazlı, Evla Mutlu, Sibel Özdemir, Nihat Demirtaş, Rıdvan Yılmaz, Filiz Okur, Serkan Çalışkan, Esra Zengin Gengörü, Ebru Öcalır, Arif Erdinç Emrem, Abdullah Ülkü, Ceren İşçi, Samet Çevik, Semih Sarıipek, Adem Kazan, Erkan Güneş, Arzu Güncü, Gürkan Alagöz, Övünç Bardakoğlu, Melih Aydın