Digital chefs and intelligent cooking systems based on multimodal large language model by LI Xinyuan, LI Bai, SUN Yueshuo, ZHANG Tantan, TIAN Yonglin, YIN Zhuyan, WANG Fei-Yue

“…A digital chef and an intelligent cooking method were proposed to achieve high-quality, precise cooking results. …”
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Food Safety and Waste Management in TV Cooking Shows: A Comparative Study of Turkey and the UK by Kemal Enes, Gülbanu Kaptan, Edgar Meyer

“…It recommends involving relevant experts during production and clearly communicating food safety and sustainability messages to increase viewer awareness and encourage positive behaviour change.…”
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Bali chef community's commitment to balinese gastronomy by Moch Nur Efendi

“…The purpose of this study was to determine the obstacles and contributions of the Bali Chef Community (BCC) in maintaining and advancing Balinese cuisine, while the qualitative descriptive method was used in this study. …”
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FoodSky: A food-oriented large language model that can pass the chef and dietetic examinations by Pengfei Zhou, Weiqing Min, Chaoran Fu, Ying Jin, Mingyu Huang, Xiangyang Li, Shuhuan Mei, Shuqiang Jiang

“…This bridges the gap between general AI capabilities and the specialized needs of the food sector while also inspiring domain-specific LLM methods across other disciplines. Overall, our work advances food computing research and offers practical benefits for public health, culinary education, and food industry innovation. …”
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Progress and future prospects of cooking robots for Chinese dishes by Yu Zhang, Zhihua Li, Xiaowei Huang, Wenting He, Zhou Qin, Junjun Kong, Xin Zhou, Jiyong Shi, Xiaobo Zou

“…These include pot movement, mixing mechanisms, automatic feeding mechanisms, fire control devices, and trajectory planning-teaching systems. …”
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Oyster cooking practices in the United States-based restaurants-A survey. by Razieh Sadat Mirmahdi, Razieh Farzad, Andrew J MacIntosh, Arie H Havelaar, Amarat H Simonne, Naim Montazeri

“…The most frequently used cooking methods were frying (46%), followed by baking (36%), steaming (30%), and then roasting (23%). …”
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Cooking Workshop for Preventing Malnutrition in the Elderly: Participants’ Social Roles, Expectations and Related Effects on Food Habits by Julie Mayer

“…The minority of participants, mostly men, declared not knowing how to cook and saw an interest in learning this skill at some determining point in their life cycle. …”
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Teppanyaki/Hibachi Pneumonitis: An Exotic Cause of Exogenous Lipoid Pneumonia by Franck Rahaghi, Ali Varasteh, Roya Memarpour, Basheer Tashtoush

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POETICS OF GASTRONOMIC IMAGES IN JHUMPA LAHIRI’S “THE NAMESAKE” by Olha V. Yalovenko

“…The heroine “fills” her inner cultural nostalgia and sadness with cooking, and thus tries to move home mentally. She realizes that all other identities in herself can be disappointed and even broken, but the chef identity will always stand, it will stand even in a new cultural environment. …”
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Estimating the prevalence of food risk increasing behaviours in UK kitchens. by Anna K Jones, Paul Cross, Michael Burton, Caroline Millman, Sarah J O'Brien, Dan Rigby

“…We found 14% of the public not always hand-washing immediately after handling raw meat, poultry or fish; 32% of chefs and catering students had worked within 48 hours of suffering from diarrhoea or vomiting. 22% of the public admitted having served meat "on the turn" and 33% of chefs and catering students admitted working in kitchens where such meat was served; 12% of the public and 16% of chefs and catering students admitted having served chicken at a barbeque when not totally sure it was fully cooked. …”
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Candidate Species for Florida Aquaculture: Almaco Jack, Seriola rivoliana by Victor Blanco, Cortney Ohs, Nicole Rhody, Ronald Hans

“… Almaco jack, Seriola rivoliana, is a perciform within the order Perciformes, family Carangidae; which includes jacks and pompanos. They are members of the genus Seriola, a species of interest for aquaculture diversification worldwide. …”
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