Paris Selinas observes that cooking is increasingly quantified, with data about ingredient quantity, size or calorific content prominent in recipes. In practice those who prepare meals rely on embodied knowledge that is hard to articulate or share. His work highlights mundane expressions of this knowledge, and explores types of data that might better support to creative cooking.
We present our design investigation into the culture of creative cooking. Home visits, interviews and our own cooking experiments inspired a series of design responses that manifested embodied culinary knowledge in the form of tools, experiences and environments. In the accompanying workshop we invite participants to explore and document their own embodied culinary knowledge.