A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
The Taste of Textures
Artificial Intelligence Driven Gastronomic Design and Crossmodal Correspondences in Living Art
https://orcid.org/http://orcid.org/0000-0003-1308-0874
https://orcid.org/http://orcid.org/0000-0003-0669-2899
https://orcid.org/http://orcid.org/0000-0003-0348-6889
This research delves into the application of artificial intelligence (AI) in bio-art and gastronomy. It comprises a chapter within a broader interdisciplinary project that aims to create a dynamic, interactive, and multisensory artwork that seamlessly integrates biology, art, computational design, and gastronomy. The project investigates the interaction of microorganisms with various substrates and eco-friendly materials, the role of AI-assisted computational design, and the potential of flavour engineering to enhance the artistic experience. This paper explicitly examines the use of AI-assisted conceptualisation and computational design in generating unique flavour-related textures. Relying on gastrophysics studies, this research incorporates flavours’ objective and subjective properties into the design process. The findings underscore the effectiveness of interdisciplinary collaboration in producing artistic research and fostering innovation. Future research phases will focus on 3D modelling using parametric design and 3D printing the textures on Petri dishes, conducting experiments with microbial populations to form complex patterns and textures based on the initial AI-generated designs, contributing to the evolving nature of the artwork. Furthermore, the study will explore the audience’s engagement in interactive experiences. This study adds to the body of work on AI-driven design for practical and theoretical applications in developing innovative bio-art and gastronomic experiences.
The Taste of Textures
Artificial Intelligence Driven Gastronomic Design and Crossmodal Correspondences in Living Art
https://orcid.org/http://orcid.org/0000-0003-1308-0874
https://orcid.org/http://orcid.org/0000-0003-0669-2899
https://orcid.org/http://orcid.org/0000-0003-0348-6889
This research delves into the application of artificial intelligence (AI) in bio-art and gastronomy. It comprises a chapter within a broader interdisciplinary project that aims to create a dynamic, interactive, and multisensory artwork that seamlessly integrates biology, art, computational design, and gastronomy. The project investigates the interaction of microorganisms with various substrates and eco-friendly materials, the role of AI-assisted computational design, and the potential of flavour engineering to enhance the artistic experience. This paper explicitly examines the use of AI-assisted conceptualisation and computational design in generating unique flavour-related textures. Relying on gastrophysics studies, this research incorporates flavours’ objective and subjective properties into the design process. The findings underscore the effectiveness of interdisciplinary collaboration in producing artistic research and fostering innovation. Future research phases will focus on 3D modelling using parametric design and 3D printing the textures on Petri dishes, conducting experiments with microbial populations to form complex patterns and textures based on the initial AI-generated designs, contributing to the evolving nature of the artwork. Furthermore, the study will explore the audience’s engagement in interactive experiences. This study adds to the body of work on AI-driven design for practical and theoretical applications in developing innovative bio-art and gastronomic experiences.
The Taste of Textures
Artificial Intelligence Driven Gastronomic Design and Crossmodal Correspondences in Living Art
https://orcid.org/http://orcid.org/0000-0003-1308-0874
https://orcid.org/http://orcid.org/0000-0003-0669-2899
https://orcid.org/http://orcid.org/0000-0003-0348-6889
This research delves into the application of artificial intelligence (AI) in bio-art and gastronomy. It comprises a chapter within a broader interdisciplinary project that aims to create a dynamic, interactive, and multisensory artwork that seamlessly integrates biology, art, computational design, and gastronomy. The project investigates the interaction of microorganisms with various substrates and eco-friendly materials, the role of AI-assisted computational design, and the potential of flavour engineering to enhance the artistic experience. This paper explicitly examines the use of AI-assisted conceptualisation and computational design in generating unique flavour-related textures. Relying on gastrophysics studies, this research incorporates flavours’ objective and subjective properties into the design process. The findings underscore the effectiveness of interdisciplinary collaboration in producing artistic research and fostering innovation. Future research phases will focus on 3D modelling using parametric design and 3D printing the textures on Petri dishes, conducting experiments with microbial populations to form complex patterns and textures based on the initial AI-generated designs, contributing to the evolving nature of the artwork. Furthermore, the study will explore the audience’s engagement in interactive experiences. This study adds to the body of work on AI-driven design for practical and theoretical applications in developing innovative bio-art and gastronomic experiences.
The Taste of Textures
Artificial Intelligence Driven Gastronomic Design and Crossmodal Correspondences in Living Art
Lecture Notes in Civil Engineering
Di Marco, Giancarlo (editor) / Lombardi, Davide (editor) / Tedjosaputro, Mia (editor) / Carrillo Andrada, José Antonio (author) / de la Rosa Morón, José (author) / Oliver Ramírez, José Luis (author)
xArch – creativity in the age of digital reproduction symposium ; 2023 ; Suzhou, China
2024-02-24
11 pages
Article/Chapter (Book)
Electronic Resource
English
Online Contents | 2011
Comparison of Torsion Textures to Rolling Textures
| British Library Online Contents | 2002
Stadtanschauung - Archi-Textures
| TIBKAT | 1998
| UB Braunschweig | 2005