Morphlour

Personalized Flour-based Morphing Food Induced by Dehydration or Hydration Method

Author: Ye Tao, Youngwook Do, Humphrey Yang, Yi-Chin Lee, Guanyun Wang, Catherine Mondoa, Jianxun Cui, Wen Wang, Lining Yao

Publication Link

Proceedings of the 32nd Annual ACM Symposium on User Interface Software and Technology

 

Abstract

In this paper, we explore personalized morphing food that enhances traditional food with new HCI capabilities, rather than replacing the chef and authentic ingredients (e.g. flour) with an autonomous machine and heterogeneous mixtures (e.g. gel). Thus, we contribute a unique transformation mechanism of kneaded and sheeted flour-based dough, with an integrated design strategy for morphing food during two general cooking methods: dehydration (e.g. baking) or hydration (e.g. water boiling). We also enrich the design space of morphing food by demonstrating several applications. We end by discussing hybrid cooking between human and a design tool that we developed to ensure accuracy while preserving customizability for morphing food.

Design library and experimental examples

(a) A single set of grooves on a 2D sheet through (a1) dehydration and (a2-4) hydration process. (b) Multiple sets of grooves on a 2D sheet through (b1) dehydration and (b2-4) hydration process. (c) Multiple sets of grooves on a 1D line through hydration process. All the samples were made of semolina flour except for the b1 sample which is made of oat fiber with tomato.