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Volume 10, Issue 2
  • ISSN: 2056-6522
  • E-ISSN: 2056-6530

Abstract

This article develops an analytical framework for examining how three-dimensional (3D) food printing creates cultural meaning by transforming Lévi-Strauss’s culinary triangle through semiotic analysis. Current scholarship emphasizes material science, engineering parameters and attitude measurement, overlooking the fundamental challenge of integrating computational cooking into culturally embedded food practices. Food studies scholarship demonstrates a robust tradition of employing structuralist and semiotic theories to analyze material culinary practices as meaning-making systems. Building on this established approach, the Digital Culinary Triangle framework presented here examines transformation pathways between conventional preparation methods, digital fabrication processes and emerging cultural interpretations. Analysis across diverse contexts, including therapeutic nutrition, maker communities and haute cuisine, reveals how digitally fabricated food negotiates acceptance through its semiotic positioning relative to traditional foodways. The framework demonstrates that technological adoption requires more than engineering precision or nutritional optimization; it necessitates coherent integration within existing symbolic systems of culinary meaning. This synthesis offers researchers systematic tools for investigating technology-mediated food experiences while providing practical guidance on cultural preconditions for embedding novel food technologies into everyday gastronomic practice.

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2026-02-28
2026-04-20

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The digital culinary triangle and the semiotics of 3D-printed food: A theoretical framework
International Journal of Food Design 10, 151 (2025); https://doi.org/10.1386/ijfd_00082_1
/content/journals/10.1386/ijfd_00082_1
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  • Article Type: Article
Keyword(s): additive manufacturing; culinary systems; cultural foodways; digital gastronomy; food innovation; food semiotics; semiotics

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