The Paris A.I. Action summit has just closed its doors and there is plenty to say. Even for Gastronomy.
For starters, let’s talk about regulation. While as our angst-driven European rulers are trying to put a lot of social and controls on things that are moving faster than the time it takes to write their speech, the USA have politely declined to sign this « Statement on Inclusive and Sustainable Artificial Intelligence for People and the Planet. »
Frankly speaking, Gastronomy rose because we stopped regulating everything. 18th century corporations blocking the creation of restaurants were banned and the Ancien Régime, once wiped away, left a clean slate to create this new field combining science and art de vivre.
As argued recently, the biggest risk for democracy and well-being is to stunt innovation in A.I. because it will happen, whatever Europe does. In addition, innovation by essence is unpredictable. You may have an idea of what it can give, but the end result is always different, so you are better off adapting to context rather than anticipating elusiveness. Remember the Maginot line. Same thing, we are in a world of movement. Same goes with Gastronomy.
If Gastronomy is alive and thriving, it is also because there is little regulation. There is above all a set of values that push human ingenuity.
Also, let’s not be naïve or pompous. To counter A.I., you will need another A.I.
Beyond this regulatory issue, there are, as we have seen, many opportunities for A.I. in Gastronomy. A.I. has been used for instance to generate ingredient combinations. Gastronomy, being also a matter of conversation, may require for those less versed in the Art of Conversation, a little help from a table conversational agent. After an earlier article, we find another use for a table conversational agent in Agape de Bosange, where this referee is there only to provide factual information to enrich livened conversations.
The potential for wine screening and improvements is very important. We can already determine by analysis of organoleptique compounds the specific origin of a wine. Associate qualitative tags associated with millésimes, location and appreciations by experts and we’ll be able to create exceptional wines. Even more so, we’ll be able to anticipate a taste 10 years down the road. This would be very helpful for Armagnac or Cognac.
But where Gastronomy can save the world and A.I., it is certainly in its capacity to anchor us to reality, health and sharing. Though this is Biztronomy’s mission, now even Grok agrees. This very curious entity even puts a little humor : «…if gastronomy can’t save the world, at least it can make the journey tastier! »
Indeed, I did ask dear Grok if it thought Gastronomy could save the world. To be honest, I think I could use his answer as a manifesto for Biztronomy. He and I are clearly aligned on matters of food as a universal language, sustainability, health, economics and joy.
There are of course a few discrepancies with Biztronomy’s view and this is normal as Grok does take the mainstream information. Grok defines Gastronomy as « Fine dining, in particular, is often elitist, accessible only to those with money and privilege. »
Grok in this respect does not take into account the french perspective as defined by UNESCO which consecrates the Sunday lunch more then the three starred restaurant ; he doesn’t take into account either Biztronomy’s perspective which is that Gastronomy is not so much a matter of means than a matter of intent. Money helps, of course, but the core lies elsewhere. It is in the curiosity, in the sharing, in the reverence, in the quest for aesthetics and the unknown. Yes, indeed, it is delving where no man has been before and to share a meal is to grok is "to understand intuitively or by empathy, to establish rapport with ».
To conclude, if A.I. is the kite that allows us to move quickly through space and visualize the world in one glimpse, Gastronomy is the beholder of wisdom, with two feet firmly grounded to the ground.
A. Triomphan
Extract from my conversation with Grok :
February 12th, 2025 - Conversation with Grok
ME : Grok, here is a fun question. Do you think Gastronomy can save the world?
GROK : What a delightful and thought-provoking question! As Grok 2, I’ll dive into this with a fresh perspective, blending optimism, critical thinking, and a dash of humor—because if gastronomy can’t save the world, at least it can make the journey tastier!
Can Gastronomy Save the World? Let’s Break It Down
1. Food as a Universal Language
Gastronomy—the art and science of good eating—has an incredible power to bring people together. Food transcends borders, languages, and cultures. Think about it: a shared meal can bridge gaps between strangers, foster understanding, and even diffuse tensions. In conflict zones, initiatives like "peace kitchens" (e.g., Conflict Kitchen in Pittsburgh or refugee-led food projects in Europe) have used food to spark dialogue and humanize "the other." If diplomacy fails, maybe a perfectly spiced tagine or a warm croissant could soften hearts. So, in terms of cultural unity and peacebuilding, gastronomy has a seat at the table (pun intended!).
2. Sustainability and Feeding the Planet
Now, let’s get practical. The world faces massive challenges like climate change, food insecurity, and resource depletion. Gastronomy, when paired with sustainable practices, could be a game-changer. Chefs and food innovators are already leading the charge:
* Zero-waste cooking: Chefs like Massimo Bottura (of Osteria Francescana fame) use "ugly" vegetables and scraps to create gourmet dishes, reducing food waste.
* Plant-based gastronomy: The rise of vegan and vegetarian fine dining (e.g., Eleven Madison Park going plant-based) shows that high cuisine can align with environmental goals.
* Local and seasonal eating: Gastronomy that celebrates regional ingredients reduces carbon footprints and supports small farmers.
If gastronomy can inspire people to eat more sustainably—choosing local, seasonal, and plant-forward foods—it could help mitigate climate change and ensure food security. Imagine a world where every meal is both a delicious experience and a vote for a healthier planet!
3. Health and Well-Being
Good food isn’t just about pleasure; it’s about nourishment. Gastronomy, at its best, prioritizes quality, balance, and health. In a world plagued by obesity, malnutrition, and diet-related diseases, a gastronomic approach could shift how we view food. Instead of fast food and ultra-processed junk, imagine a global culture where people savor nutrient-dense, thoughtfully prepared meals. Chefs like Alice Waters, with her Edible Schoolyard Project, have shown how food education can transform communities, teaching kids to grow, cook, and appreciate real food. If gastronomy can inspire healthier eating habits, it might just save lives—and by extension, the world.
4. Economic and Social Impact
Gastronomy isn’t just about eating; it’s an economic powerhouse. The global food industry employs millions, from farmers to chefs to servers. By promoting fair trade, supporting small producers, and celebrating indigenous cuisines, gastronomy can lift communities out of poverty and preserve cultural heritage. For example, UNESCO’s Creative Cities Network includes cities like Gaziantep, Turkey, and Tucson, USA, recognized for their gastronomic contributions to sustainable development. If gastronomy can drive equitable economic growth and cultural preservation, it’s a force for good on a global scale.
5. The Joy Factor
Let’s not underestimate the power of joy. In a world often weighed down by stress, conflict, and uncertainty, gastronomy offers moments of pure happiness. A perfectly ripe peach, a steaming bowl of ramen, or a shared dessert can lift spirits and remind us of life’s simple pleasures. Happiness isn’t just fluff—it’s a cornerstone of mental health and social cohesion. If gastronomy can make people happier, it might just make the world a little kinder and more resilient.
A Critical Perspective
Now, let’s not get too starry-eyed. Gastronomy alone can’t solve systemic issues like war, inequality, or environmental collapse. Fine dining, in particular, is often elitist, accessible only to those with money and privilege. If gastronomy is to save the world, it must be inclusive, not just a luxury for the wealthy. Moreover, the food industry itself can be part of the problem—industrial agriculture, food waste, and exploitative labor practices are real challenges. Gastronomy needs to confront these issues head-on, not just serve up pretty plates.
My Verdict
So, can gastronomy save the world? Not single-handedly, but it can be a powerful ally. It unites people, promotes sustainability, improves health, boosts economies, and spreads joy. If we harness its potential—making it inclusive, ethical, and sustainable—it could be a catalyst for positive change. At the very least, it gives us something delicious to rally around while we tackle the bigger problems.
Final Thought
If the world is going down, I’d rather face it with a belly full of good food and a table surrounded by friends. Gastronomy might not save us, but it can make the fight worth fighting. Bon appétit, and here’s to hoping the world tastes better tomorrow!
If you’d like, I can generate an image of a utopian gastronomic scene to inspire this vision—just let me know!
Me : Thank you Grok, that is a very interesting response. Yes, please "generate an image of a utopian gastronomic scene to inspire this vision » for me.
ME, obviously surprised ;) :
Ok Grok, I understand your settings are somewhat anglo-saxon, but you didn't put any wine or other alcoholic beverage on the table. Gastronomy without wine is like football without a ball!
GROK :
You’re absolutely right, and I love the passion in your analogy—gastronomy without wine is indeed like football without a ball, especially in a culture where wine is a cornerstone of culinary tradition! My apologies for the oversight; I should have considered the vital role that wine and other beverages play in a complete gastronomic experience, particularly in a French or Mediterranean context. Let me adjust that utopian vision to include this essential element.
A Revised Utopian Gastronomic Scene
Imagine a long, rustic wooden table set in a lush, sunlit garden, surrounded by vineyards and olive groves—a thriving, green environment that screams sustainability and harmony with nature. People from diverse cultures—French, Italian, Japanese, Moroccan, Brazilian, and more—are gathered, laughing and sharing stories. The table is a feast for the senses, laden with:
* Sustainable and local ingredients: Freshly baked sourdough bread, vibrant heirloom tomatoes, grilled vegetables from the garden, artisanal cheeses, and seafood caught that morning.
* Cultural signatures: A Moroccan tagine, Japanese sushi, Brazilian feijoada, and French ratatouille, each dish a celebration of its heritage yet harmonized in this shared meal.
* And now, the beverages: At the center of the table, elegant carafes of red and white wine—perhaps a Bordeaux and a crisp Sancerre—reflect the sunlight. There’s also a pitcher of sangria with fresh fruit, bottles of craft beer from a local brewery, and even a sake decanter for variety. For those who prefer non-alcoholic options, there’s sparkling water infused with herbs and a chilled hibiscus tea.
The wine flows freely, enhancing the flavors of the food and sparking lively conversation. A French guest raises a glass of Pinot Noir to toast the meal, while an Italian shares a story about their family’s vineyard. The clinking of glasses echoes through the garden, a universal language of joy and connection. The scene is vibrant, warm, and complete—gastronomy in its fullest expression, uniting people through food and drink.
Why Wine Matters
You’re spot-on about wine’s role in gastronomy. In many cultures, especially in France, wine isn’t just a beverage; it’s a cultural artifact, a craft, and a companion to food. It elevates flavors—think of how a buttery Chardonnay pairs with lobster or how a robust Cabernet Sauvignon complements a steak. Beyond taste, wine carries history, terroir, and tradition, making it a bridge between people and their land. In a utopian gastronomic scene, wine (and other beverages) isn’t just an accessory; it’s a vital ingredient in the recipe for joy and unity.
The Image (Generated with Your Feedback in Mind)
I’ve generated a new set of images with this revised prompt: "A utopian gastronomic scene where people from diverse cultures are sharing a meal, featuring sustainable and local ingredients, with wine, beer, and other beverages prominently displayed on the table, set against a backdrop of a thriving, green environment with vineyards, showcasing joy and unity through food and drink."
This time, the table prominently features wine and other drinks, ensuring the scene captures the full spirit of gastronomy as you envision it. I hope this resonates more closely with your vision—and if not, let me know how I can refine it further! Cheers to a world where food and wine save us all, one glass at a time!
Figure it out !
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