'Food porn' may be changing us for the better

Many people may regard “food porn” – the act of posting photos of food to social media – as the ultimate form of annoying self-promotion, but a new book shows it could actually be transforming the way we eat.

In the book Eat Grow Cook, researchers argue that food and technology are coming together to create new ways of sourcing, preparing, consuming - and enjoying - food.

Co-editor Dr Jaz Hee-jeong Choi, from QUT's Urban Informatics Research Lab, said the future looks mind-blowingly delicious.

“Food is such an important part of our lives, and increasingly we are turning to technologies to enhance and experiment with food experiences,” Dr Choi said.

“When you consider the emerging technologies that are already making an impact, there is definitely a fascinating time ahead of us."

There are now some major technological advances designed to improve the fine dining experience.

As witness, experimental chef Heston Blumenthal uses seaside sounds to enhance the flavour of one of his seafood dishes, while glowing sushi, achieved by altering food at the molecular level, is now on the table in some restaurants.

If these advances continue, soon restaurant kitchens could become more like chemistry labs!

Dr Choi also warns not to underestimate the role of social media and mobile phone apps in influencing the future of eating experiences.

"Digital and network technologies are creating new forms of sociality around food. We're facing a new historic turn in human-food relationship."

While some discussions currently floating around social media sound far-fetched, including reports that insects hold the potential to solve world food shortages, Dr Choi believes further advances in technology will let people experiment with food choices, possibly for the better.

"It will definitely allow us to be more playful with food culture, and it will revolve around individuals feeling they have a way to achieve a new sense of wellbeing."

Eat Grow Cook will be published later this year by The MIT Press in the US.