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AI-Powered Culinary Innovation: Exploring the Intersection of Technology and Gastronomy in Smart Cooking
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Author(s): Subhadip Majumder (Silver Mountain School of Hotel Management, Nepal)and Amrik Singh (Lovely Professional University, India)
Copyright: 2026
Pages: 22
Source title:
AI and the Future of Smart Cooking
Source Author(s)/Editor(s): Ankit Shukla (Rajamangala University of Technology, Thanyaburi, Thailand), Nagendra Yadav (Welcomgroup Graduate School of Hotel Administration, Manipal Academy of Higher Education, Manipal, India), Partho Pratim Seal (Manipal Academy of Higher Education, India)and Abhishek Tiwari (Burapha University International College, Thailand)
DOI: 10.4018/979-8-3373-4042-5.ch006
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Abstract
The way food is prepared, cooked, and consumed is changing as a result of the culinary industry's adoption of artificial intelligence (AI). This essay examines how artificial intelligence (AI) is improving cooking techniques, from automating meal preparation to customizing culinary experiences. By increasing productivity, encouraging creativity, and promoting sustainability, AI-powered appliances like smart ovens, robotic chefs, and meal planning assistants are transforming kitchens in both homes and businesses. Applications for computer vision and machine learning make it possible to identify ingredients, automate cooking procedures, and create novel flavour combinations based on personal preferences. Additionally, by decreasing food waste, maximizing energy use, and enhancing cooking efficiency, AI-driven tools provide substantial sustainability benefits. With systems made to meet dietary and health needs, this study also emphasizes AI's expanding impact on personalized nutrition.
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