Technology at the dining table

Flavour

Betina Piqueras-Fiszman¹  Charles Spence¹ 

[1] Crossmodal Research Laboratory, Department of Experimental Psychology, Oxford University, South Parks Road, Oxford, OX1 3UD, United Kingdom

关键词: Molecular gastronomy;    Multisensory experience;    drink;    Food &;    Dining;    Technology;   

Others  :  812156
DOI  :  10.1186/2044-7248-2-16

 received in 2013-01-14, accepted in 2013-02-07,  发布年份 2013

【 摘 要 】

In this article, we highlight some of the various ways in which digital technologies may increasingly come to influence, and possibly even transform, our fine dining experiences (not to mention our everyday interactions with food and drink) in the years to come. We distinguish between several uses of technology in this regard: For example, to enhance the taste/flavour of food; to provide entertainment and/or to deliver more memorable experiences around food and drink; not to mention helping those who want to eat more healthily. We outline the different routes by which digital technology may arrive at the table (and in some cases already has): on the one hand, technology may be provided by the restaurants or bars for their diners’/patrons’ benefit; on the other, it may be brought to the table by the diners themselves (most likely via their own handheld portable electronic devices). While many of the former technological innovations will no doubt first make their appearance at the tables of cutting edge high-end restaurants, the most successful of them will likely be appearing at the home dining table within a couple of years. Like it or not, then, digital technologies will constitute an increasingly common feature of the dining table of the future.

【 授权许可】

   
2013 Spence and Piqueras-Fiszman; licensee BioMed Central Ltd.

【 图 表 】

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