Food looks different but carries the same taste. The industrialization of food pursues procedural perfection, but inevitably leads to the homogenization of food taste. The simple mixing of seasoning kits and cooking kits has become an important step in food establishments, while cooking is perhaps just a trivial part of the mechanical process.
In the present world of material abundance,
the freedom of taste both exists and seems to be absent
As food production becomes more automated and mass-produced, greater emphasis may be placed on uniformity and consistency in the preparation and presentation of dishes.
By visiting food processing factories and frozen food trading centres to learn about the production process and its market, according to the industry, food development is more like a combination of different recipes, with ingredients and cooking instead becoming the most insignificant part.
The ingredient list can be seen as the true identity of industrialised foods, but also as a reflection of popular taste trends. Do our tastes give rise to them, or do they make our tastes?
We analyzed and classified a wide range of industrialized dishes in the market. Using artificial intelligence, we gathered data on 160 dishes and identified four taste tendencies based on regional and dish category classifications, including Chinese, Western, Japanese, Korean, and Southeast Asian cuisines, as well as main dishes, snacks, soups, and desserts.
With the aid of AI, we created models for 16 common additives in commercial food. Combining them visually with four taste tendencies, it provokes reflection on food industrialization and the variability of personal taste.
Using the program node, relevant models and data are fed into it to generate the corresponding taste world.