Digital Dining: New Innovations in Food and Technology

by Charles Spence, Carlos Velasco

From the earliest stone tools to the latest AI-driven innovations, our relationship with food has always been shaped by technology. In “Digital New innovations in food and technology”, Charles Spence and Carlos Velasco explore how emerging digital tools and technologies, such as smartphones, 3D printing, artificial intelligence, robots, and extended reality, are transforming the way we prepare, consume, and experience food. Diving into the intersections of tradition and innovation, culture and science, this book offers a thought-provoking journey through the world of gastrophysics and multisensory experience design. Will digital technology enrich our culinary experiences or erode the human touch? With insights from leading experts, real-world applications, and a critical lens on the ethical and cultural implications, this book invites readers to explore the tantalising possibilities and challenges of a rapidly changing food landscape. Whether you are a researcher, food enthusiast, a tech innovator, or a curious thinker, this book will provide you with a new lens to see, taste, and experience the future of food.

347 pages, Hardcover

Published July 12, 2025

About the author

Prof. Charles Spence is an experimental psychologist at the University of Oxford. He is the head of the Crossmodal Research group which specializes in the research about the integration of information across different sensory modalities.