Abstract
In recent years, the gastronomy industry has increased the demand for rigorous and reliable tools to evaluate culinary creativity; but conceptually, creativity is difficult to define and even more difficult to measure. In this paper, we propose an AI-based method for assessing culinary product creativity by using the renowned high cuisine restaurant elBulli as a case study to understand the proliferation and scale of an entity’s creativity and innovation. To achieve so, we trained a Random Forest Classifier to assess the level of creativity within the restaurant’s recipes. The application of this model to elBulli’s recipes allowed us to answer the following questions: how can creativity in a culinary product be characterized? Is there a single trait that is the key to culinary creativity? Is the creative culinary product a truly original outcome? Our key findings are (1) although ingredients and preparation techniques prove to be suitable attributes to characterize creativity in a recipe, none of them nor an elite subset clearly identifies creative cuisine, (2) new products are not radically novel with respect to previous creations, (3) creativity is more related to new uses and combinations of existing ingredients and techniques rather than to new ingredients or techniques. We believe that our method can find practical applications in supporting and guiding the creation of culinary products, identifying their strengths and weaknesses, and helping restaurants maintain a sustainable competitive advantage.
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Notes
For example, Heller (1954) considers that the relationship between the creator and the creation is significantly analogous to the emotion experienced by the artist facing their artistic work. Emotions can also be experienced by the recipient—the creator can make the recipient feel a positive affect; an emotional impact and identity with the creation (Horn and Salvendy 2006).
The general meaning of the term product used in this paper is “a final outcome or result of a process”, “something produced”. Nonetheless, the term product referring to this footnote is an intermediate outcome, yet closer to an ingredient than to a final result. In elBulli’s language, a product is the result of applying cooking techniques to ingredients; but it is not a final result per se.
Idem.
Idem. The term product acquires the general meaning again in the following uses from now on.
Although the academic literature agrees that elBulli created its own culinary language (e.g., Cassarino 2014; Svejenova et al. 2010; Suárez and Sancho-Caparrini 2013), studying this language from a formal theoretical framework is out of the scope of this paper. Instead, we are analyzing the vocabulary encoded in elBulli’s menu, which constitutes itself a cultural artifact, as inferred in Sect. 5.
Programming language (https://www.python.org/).
Natural language processing library (http://www.nltk.org/).
Data analysis library (https://pandas.pydata.org/).
Machine learning library (http://scikit-learn.org/).
Plotting library (https://matplotlib.org/).
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Jimenez-Mavillard, A., Suarez, J.L. A computational approach for creativity assessment of culinary products: the case of elBulli. AI & Soc 37, 331–353 (2022). https://doi.org/10.1007/s00146-021-01183-3
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DOI: https://doi.org/10.1007/s00146-021-01183-3