The Use of Artificial Intelligence in Molecular Gastronomy Recipe Creation: Strengths and Weaknesses

Seraceddin Gürbüz

Article Details

The Use of Artificial Intelligence in Molecular Gastronomy Recipe Creation: Strengths and Weaknesses

Authors:

Seraceddin Gürbüz

Publisher:

Mus Alparslan University

Main Topics:

Aşçılık

Journal:

Bulanık MYO Sosyal Bilimler Dergisi Vol.3 Issue 1, pp.20-33

Document Type:

Article

Publication Date:

6/2025

Document Language:

Turkish

Document ID (Org No.):

2001351064

pISSN:

3023-5987

Keywords:

Abstract:

 Artificial intelligence is defined as a field of computing that enables tasks performed by machines by imitating human thought and intelligence. It is used in various fields such as medicine, education, business, accounting, finance, gastronomy and telecommunications. The 21st century is a period of accelerated technological developments and striking innovations in many fields. One of these fields is gastronomy. Artificial intelligence has become an effective tool in the preparation of personalized recipes and nutritional analysis. The aim of our study is to examine the role of artificial intelligence-based ChatGPT chatbots in the recipe creation process in molecular gastronomy with their strengths and weaknesses and to explain these processes with examples. In this context, using ChatGPT developed by OpenAI, recipes such as gel noodles, foam kefir, powdered bacon, almond milk freezing with liquid nitrogen and tarhana prepared with curdling technique were developed. Although artificial intelligence offers innovative and practical solutions in the creation of molecular gastronomy recipes, it has been observed that it also brings some shortcomings and disadvantages. Although chatbots can be useful by providing quick and personalized information for users, they were not found to be sufficient in situations requiring detailed explanation and practical application. It can be stated that users can overcome these deficiencies by supporting the information provided by chatbots with different sources and gaining experience.

 Artificial intelligence is defined as a field of computing that enables tasks performed by machines by imitating human thought and intelligence. It is used in various fields such as medicine, education, business, accounting, finance, gastronomy and telecommunications. The 21st century is a period of accelerated technological developments and striking innovations in many fields. One of these fields is gastronomy. Artificial intelligence has become an effective tool in the preparation of personalized recipes and nutritional analysis. The aim of our study is to examine the role of artificial intelligence-based ChatGPT chatbots in the recipe creation process in molecular gastronomy with their strengths and weaknesses and to explain these processes with examples. In this context, using ChatGPT developed by OpenAI, recipes such as gel noodles, foam kefir, powdered bacon, almond milk freezing with liquid nitrogen and tarhana prepared with curdling technique were developed. Although artificial intelligence offers innovative and practical solutions in the creation of molecular gastronomy recipes, it has been observed that it also brings some shortcomings and disadvantages. Although chatbots can be useful by providing quick and personalized information for users, they were not found to be sufficient in situations requiring detailed explanation and practical application. It can be stated that users can overcome these deficiencies by supporting the information provided by chatbots with different sources and gaining experience.

 Artificial intelligence is defined as a field of computing that enables tasks performed by machines by imitating human thought and intelligence. It is used in various fields such as medicine, education, business, accounting, finance, gastronomy and telecommunications. The 21st century is a period of accelerated technological developments and striking innovations in many fields. One of these fields is gastronomy. Artificial intelligence has become an effective tool in the preparation of personalized recipes and nutritional analysis. The aim of our study is to examine the role of artificial intelligence-based ChatGPT chatbots in the recipe creation process in molecular gastronomy with their strengths and weaknesses and to explain these processes with examples. In this context, using ChatGPT developed by OpenAI, recipes such as gel noodles, foam kefir, powdered bacon, almond milk freezing with liquid nitrogen and tarhana prepared with curdling technique were developed. Although artificial intelligence offers innovative and practical solutions in the creation of molecular gastronomy recipes, it has been observed that it also brings some shortcomings and disadvantages. Although chatbots can be useful by providing quick and personalized information for users, they were not found to be sufficient in situations requiring detailed explanation and practical application. It can be stated that users can overcome these deficiencies by supporting the information provided by chatbots with different sources and gaining experience.

 Yapay zekâ, insan düşüncesini ve zekâsını taklit ederek, makineler tarafından gerçekleştirilen görevleri mümkün kılan bir bilgi işlem alanı olarak tanımlanmaktadır. Kullanım alanları arasında tıp, eğitim, işletme, muhasebe, finans, gastronomi ve telekomünikasyon gibi çeşitli alanlar bulunmaktadır. 21. yüzyıl, teknolojik gelişmelerin hız kazandığı ve birçok alanda çarpıcı yeniliklerin gerçekleştiği bir dönemdir. Bu alanlardan biri de gastronomi alanıdır. Yapay zekâ, kişiye özel tariflerin ve besin analizlerinin hazırlanmasında etkili bir araç haline gelmiştir. Çalışmamızın amacı, yapay zekâ tabanlı ChatGPT chatbotlarının moleküler gastronomi alanında tarif oluşturma sürecindeki rolünü, güçlü ve zayıf yönleriyle incelemek ve bu süreçleri örneklerle açıklamaktır. Bu bağlamda, OpenAI tarafından geliştirilen ChatGPT kullanılarak jel erişte, köpük kefir, toz pastırma, sıvı azotla badem sütü dondurma ve küreleme tekniğiyle hazırlanan tarhana gibi tarifler geliştirilmiştir. Yapay zekâ, moleküler gastronomi tariflerinin oluşturulmasında yenilikçi ve pratik çözümler sunmasına rağmen, bazı eksiklikleri ve dezavantajları da beraberinde getirdiği gözlemlenmiştir. Chatbotlar, kullanıcılar için hızlı ve kişiselleştirilmiş bilgiler sunarak faydalı olabilse de, detaylı açıklama ve pratik uygulama gerektiren durumlarda yeterli bulunmamıştır. Kullanıcıların, chatbotların sağladığı bilgileri farklı kaynaklarla destekleyerek ve deneyim kazanarak bu eksiklikleri giderebileceği ifade edilebilir.

Article Details

The Use of Artificial Intelligence in Molecular Gastronomy Recipe Creation: Strengths and Weaknesses

Authors:

Seraceddin Gürbüz

Publisher:

Mus Alparslan University

Main Topics:

Aşçılık

Journal:

Bulanık MYO Sosyal Bilimler Dergisi Vol.3 Issue 1, pp.20-33

Document Type:

Article

Publication Date:

6/2025

Document Language:

Turkish

Document ID (Org No.):

2001351064

pISSN:

3023-5987

Artificial intelligence

molecular gastronomy

recipe generationYapay zekâ

moleküler gastronomi

tarif oluşturma

Issues

Article Details

The Use of Artificial Intelligence in Molecular Gastronomy Recipe Creation: Strengths and Weaknesses

Authors: Seraceddin Gürbüz

Publisher: Mus Alparslan University

Main Topics: Aşçılık

Journal: Bulanık MYO Sosyal Bilimler Dergisi Vol.3 Issue 1, pp.20-33

Document Type: Article

Publication Date: 6/2025

Document Language: Turkish

Document ID (Org No.): 2001351064

pISSN: 3023-5987

Artificial intelligence

molecular gastronomy

recipe generationYapay zekâ

moleküler gastronomi

tarif oluşturma

Issues

Authors:

Seraceddin Gürbüz

Publisher:

Mus Alparslan University

Main Topics:

Aşçılık

Journal:

Bulanık MYO Sosyal Bilimler Dergisi Vol.3 Issue 1, pp.20-33

Document Type:

Article

Publication Date:

6/2025

Document Language:

Turkish

Document ID (Org No.):

2001351064

pISSN:

3023-5987