How can we apply AI to a study of gastronomy?

Abstract

The research related to gastronomy has been treated as a non-scientific one. The situation may change, through the development of artificial intelligence (AI). Dietary assessment is formed by combinations and interactions of multiple factors. This is not familiar with the so-called modern scientific method, trying to extract the effect of a specific factor. In order to draw out the potential possibilities of such AI, it is essential to develop a database on food culture.