Digital Dining New Innovations in Food and Technology /
From the earliest stone tools to the latest AI-driven innovations, our relationship with food has always been shaped by technology. In “Digital dining: New innovations in food and technology”, Charles Spence and Carlos Velasco explore how emerging digital tools and technologies, such as smartphones,...
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| Fformat: | Electronig eLyfr |
| Iaith: | Saesneg |
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Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
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| Rhifyn: | 1st ed. 2025. |
| Pynciau: | |
| Mynediad Ar-lein: | https://doi.org/10.1007/978-3-031-91050-0 |
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Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| LEADER | 00000nam a22000005i 4500 | ||
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| 001 | 978-3-031-91050-0 | ||
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| 024 | 7 | |a 10.1007/978-3-031-91050-0 |2 doi | |
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| 082 | 0 | 4 | |a 641.3 |2 23 |
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| 100 | 1 | |a Spence, Charles. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 245 | 1 | 0 | |a Digital Dining |h [electronic resource] : |b New Innovations in Food and Technology / |c by Charles Spence, Carlos Velasco. |
| 250 | |a 1st ed. 2025. | ||
| 264 | 1 | |a Cham : |b Springer Nature Switzerland : |b Imprint: Springer, |c 2025. | |
| 300 | |a 1 online resource (XIII, 334 p. 38 illus.). |b 35 illus. in color. | ||
| 336 | |a text |b txt |2 rdacontent | ||
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| 505 | 0 | |a Preface -- Introduction to digital gastronomy -- Gastroporn -- Digitally-representing flavours and AI-recipe creation: Possibilities and pitfalls -- What role robots in gastronomy? -- Digital commensality -- What future 3D food printing? -- Digital gastronomy in the home -- Food experiences in extended reality -- Immersive digital food experiences throughout the customer journey -- Digital storytelling & gastronomy -- What is the future of digital gastronomy?. | |
| 520 | |a From the earliest stone tools to the latest AI-driven innovations, our relationship with food has always been shaped by technology. In “Digital dining: New innovations in food and technology”, Charles Spence and Carlos Velasco explore how emerging digital tools and technologies, such as smartphones, 3D printing, artificial intelligence, robots, and extended reality, are transforming the way we prepare, consume, and experience food. Diving into the intersections of tradition and innovation, culture and science, this book offers a thought-provoking journey through the world of gastrophysics and multisensory experience design. Will digital technology enrich our culinary experiences or erode the human touch? With insights from leading experts, real-world applications, and a critical lens on the ethical and cultural implications, this book invites readers to explore the tantalising possibilities and challenges of a rapidly changing food landscape. Whether you are a researcher, food enthusiast, a tech innovator, or a curious thinker, this book will provide you with a new lens to see, taste, and experience the future of food. | ||
| 532 | 8 | |a Accessibility summary: This PDF has been created in accordance with the PDF/UA-1 standard to enhance accessibility, including screen reader support, described non-text content (images, graphs), bookmarks for easy navigation, keyboard-friendly links and forms and searchable, selectable text. We recognize the importance of accessibility, and we welcome queries about accessibility for any of our products. If you have a question or an access need, please get in touch with us at accessibilitysupport@springernature.com. Please note that a more accessible version of this eBook is available as ePub. | |
| 532 | 8 | |a No reading system accessibility options actively disabled | |
| 532 | 8 | |a Publisher contact for further accessibility information: accessibilitysupport@springernature.com | |
| 588 | |a Print version record. | ||
| 650 | 0 | |a Food science. | |
| 650 | 0 | |a Food |x Sensory evaluation. | |
| 650 | 0 | |a Artificial intelligence. | |
| 650 | 1 | 4 | |a Food Science. |
| 650 | 2 | 4 | |a Sensory Evaluation. |
| 650 | 2 | 4 | |a Food Engineering. |
| 650 | 2 | 4 | |a Artificial Intelligence. |
| 700 | 1 | |a Velasco, Carlos. |e author. |4 aut |4 http://id.loc.gov/vocabulary/relators/aut | |
| 710 | 2 | |a SpringerLink (Online service) | |
| 773 | 0 | |t Springer Nature eBook | |
| 776 | 0 | 8 | |i Printed edition: |z 9783031910494 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031910517 |
| 776 | 0 | 8 | |i Printed edition: |z 9783031910524 |
| 856 | 4 | 0 | |u https://doi.org/10.1007/978-3-031-91050-0 |
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| 950 | |a Biomedical and Life Sciences (SpringerNature-11642) | ||
| 950 | |a Biomedical and Life Sciences (R0) (SpringerNature-43708) | ||
| 950 | |a Focus Bundle Agriculture, Ecology and Veterinary Science (SpringerNature-85405) | ||