Future Kitchen


Fig. 1


Text from Website not rewritten:

Of all the rooms in our homes the kitchen is the center of energy, activity, comfort, and creativity—the beating heart of any dwelling. In the coming decade as our environments and habits change, the kitchen as we know it will evolve drastically. More people will move into cities, and our living spaces will become smaller. Natural resources will become more scarce, food more expensive, and waste an increasingly urgent issue. Near-instant grocery delivery will alter how we shop for and store food, and technology will be embedded in every part of our homes.

What will the kitchen of the future look like, and, more importantly, what will it feel like to cook, eat, and socialize there?

For IKEA, the world’s biggest furniture store, the time to start designing the kitchen of 2025 is now.  So IKEA asked IDEO London and a group of students from Lund and Eindhoven universities to explore the social, technological, and demographic forces that will impact how we behave around food in 2025. The students spent months researching people’s attitudes and ideas about cooking and eating, and IDEO designers guided them as they built concept kitchen products.

To bring these future concepts to the present day, IKEA asked IDEO to design and build a full-size concept kitchen for 250,000 visitors to test out during the Salone Del Mobile in Milan and a six-month stint at EXPO Milano.



Fig. 2





Ideo (2016) Envisioning the Future Kitchen. Available at: (Accessed: 7 June 2016).

Fig. 1: Sly Golo (2015) IKEA Concept Kitchen 2025. Available at: (Accessed: 7 June 2016).

Fig. 2: June (2015) June Intelligent Oven. Available at: (Accessed: 7 June 2016).


Food Scent Device



Bildschirmfoto 2016-06-07 um 17.51.41
Fig. 1


Inspiroma is a device that helps you to choose your meals. Similar to my recipe app, the concept is about helping people to choose what to eat.

How it works:
When you struggle to decide what you want to make, Inspiroma shows you on a little screen a a certain food. As soon as you press the included scent button, it will spreed the smell of that certain dish. This should help you decide what you crave. Another button allows you to print a detailed recipe on a sheet of paper as soon as you decided what to go for.

Critique and personal thoughts:
This invention shows, that there are more designers who think in the same direction and investigate in the same field. It supports my idea and justifies the app I am planning to do.
However, I might think that this is a gadget that will soon loose it’s excitement for the user. By this, I mean that I don’t see the practical sense of it. I think there are two problems involved that keep it from being successful:
1) I don’t know if I would like the recipes on there. The user should be able to navigate, otherwise you have to skip maybe 30 recipes that you wouldn’t like anyways (eg. you don’t eat meat) until you see one that you would like.
2) As soon as you decided for one recipe and you would print it because you liked the smell, there will be a high chance that your fridge does not contain all the needed ingredients. Would you then have to go shopping first?

This seems like a fun toy, but I don’t really see the practical sense here.

All References:
Designs On (2016) Inspiroma. Available at: (Accessed: 7 June 2016)

Colour Choice


In terms of branding, it is no coincidence that yellow and red seems to reappear.
Red evokes appetite and hunger. Yellow is considered to be a happy and friendly colour. In combination, they also raise a busy feeling for the viewer. Therefore, the combination is likely to be used by fastfood chains as they want people to come inside, eat and leave, instead of giving a comfortable atmosphere that invites people to stay and chat longer.

Fig. 1

Surely, other factors like interior, music choice and volume, smell and many other characteristics support those factors. However, also the colour seems to be well-thought rather than quickly picked (Karen Haller, 2016).

löschen 2
Fig. 2

Please find full article here.


All References:

Karen Haller (2016) Branding – Why red & yellow is used by the fast food industry. Available at: (Accessed: 4 June 2016)


After requesting “Toast – the story of a boys hunger by one of Britain’s most famous chefs Nigel Slater” at the library (as it is not available there), I instead read the book. Some passages in there are great and anyhow support the whole idea of family and food, which is the starting point of my whole trajectory.

Introduction Text: “Toast is Nigel Slater’s truly extraordinary story of a childhood remembered through food […] Nigel’s likes and dislikes, aversions and sweet-toothed weaknesses form a fascinating and often amusing backdrop to this incredibly moving and deliciously evocative memoir of childhood, adolescence and awakening” (Nigel Slater, Introduction, 2003).


My favourite passages of the book:

“Cake holds a family together. I really believed it did. My father was a different man when there was cake in the house. Warm” (Slater, 2003, p.4)

“You can’t smell a hug. You can’t hear a cuddle. But if you could, I reckon it would smell and sound of warm bread-and-butter pudding” (Slater, 2003, p.7)


Happily, two weeks after my request, the library contacted me and sent me a link where I could watch “Toast” online. The movie was great too. This story is just perfectly related to my topic of food linked to family.



Slater, N. (2003) Toast the story of a boy’s hunger. London: Fourth Estate.

Bobnational (2016) Toast the story of a boy’s hunger. Available at: (Accessed: 2 June 2016).


Recipe Apps Analysis

To get an overview of what is already existing in terms of recipe apps or programs, I am doing an analysis.
Therefore, I checked the most popular recipe apps (Guardian, 2016) (Lifehacker, 2016) (Tom’s Guide, 2016):

  1.  Sidechef
  2. Yummly
  3. Kitchen Stories
  4. Chef Steps
  5. Tender
  6. In the Kitchen
  7. Cookpad
  8. Epicurious
  9. Allrecipes
  10. ChefTap
  11. Big Oven
  12. Eating Well
  13. Recipes (Great British Chefs)
  14. Jamie Oliver Recipes


  1. Sidechef ••
    Seems to focus on the food preparing part. Nice picture based guidance seems to be perfect for beginners and amateur cookers.+ cooking instructions are brilliant
    + stepwise guidance
    + instructions are read to you (seems clever in the kitchen)
    + sets timer for cooking durations

    – design is not nice (Fig. 1.2)
    – no proper personalization part (Fig. 1.3)
    – function of app lacks in depth
    – you cannot stop timers (have to close the program to stop running timers)
    – food photography looks sometimes disgusting

    Fig. 1.1: Nice cooking instructions[gallery size="medium" ids="733,734,735"]

Fig. 1.5: Food photos can look quite ugly too



2. Yummly •••

From all tested apps, Yummly seems to be the most professional. It has a lot of nice functions…

+ personalization is great
+ pre-selection of recipes makes you getting started easier
+ yum-button is fun
+ structure of chosen recipes is nice (clear nutrition, ingredients and instruction listings)

– design looks chaotic: tiled food photographs everywhere (Fig. 2.5)
– background also shows pictures which makes it look chaotic
– interface seems slightly complicated: takes a while to figure out
– personal profile visuals looks not nicely designed (Fig. 2.2)

In particular, the introduction and setting up of your profile was one of the best features of all tested apps. While it does not ask too much about your data such as address, etc. the app aims to find out about your taste preferences.
It excludes some foods for you. If you specify to not eat pork and cucumber – it won’t suggest recipes including them to you. When you then go to your profile. Some recipes matching your profile are already in your personal recipe store.

Fig. 2.1

After setting up your profile, you can browse through recipes, and find out about their nutrition,  read cooking instructions, rate and comment the recipe, share it on social media and add it to your personal selection of favorite recipes.



3. Kitchen Stories •••

+ Way nicer design (modern cottage style)
+ Clean cooking videos that make it really easy
+ Coherent photo style which makes me doubt that it is really from different users
+ Love that they give little notes like “coconut water fits perfectly to this after-workout bread”
+ The arrangements that look like postings (with the white bottomline) looks nicer than tiled without spaces between the pictures
+ they don’t give too detailed instructions which makes it much clearer and less chaotic and complex
+ perfectly arranged and overall nice structure

– no personalization part  (you can just choose your favorite recipes and safe them)
– no innovative and new features or functions
– only available in German

Fig. 3.1: Introduction

This is how a recipe instruction looks like:

This slideshow requires JavaScript.


App Structure:


4. Chef Steps  •

Here, there are no personal uploaded recipes, members or a profile page.
Chefs show you how to cook via videos. The videos are actually nice but take long for small easy recipes.

+ nice photography
+ slide show for the specific recipes (makes it better than to scroll I think)

– no personal profile at all
– no introduction in app
– ingredients listed in grams (very stiff)
– very shallow and not too interesting



5. Tender •

Nice intentions and idea but awful interface (visually and function wise)

+ Personal Profile set up like Facebook
+ allows to upload photos and rate it in the “Food Feed”
+ explains in 4 steps what the app is about

– introduction looks completely different to rest of app design
– extrem long loading times
– extremely chaotic and unclear
– loads of advertising banners (so unprofessional)
– bad design
– didn’t even manage to go to the Food Feed as it is so confusing

Fig. 5.1: Explanation and Introduction



6. In The Kitchen •

Specifically for men – Grill app. The Name does not fit to the grill and men’s thing.
– Very shallow and weak interface and functions
– nothing new or inventive
– no personalization
– saving your favorite recipes is kind of the only action the user can do (boring)
– advertising banners
– recipe listings are not good structured / hard to have an overview

IMG_6128 IMG_6129 IMG_6130 IMG_6131 IMG_6132


7. Cookpad •••

Social Media App

+ Profile like in Social Media (Followers / Following)
+ This results in a “Start Page” that shows the recipes of people you’re following
+ Bookmark symbol makes it so easy to add recipes to your “Favorites”
+ Uploading your personal recipes is so easy that I was tempted to already do it with mine
+ really exciting due to social media function

– there is no “Browse” function so there are no suggested recipes
so you have to look for them rather than just browsing through them
– the most liked photos aren’t on top (just recent uploaded) which results in quite
unprofessional and ugly food photography
– even though it is social media like it is almost too easy as it seems there are a lot of
functions missing to make it a very cool app

Publish my own recipes:


Personal Profile:

Overall appearance:


8. Epicurious •

Absolutely same functions as “In the Kitchen” App

• the design is ok but not really nice
•  browse function
• save your favorite recipe functions
• timer function

– no videos
– no persons uploading recipes (given recipes)
– no inventive or cool functions
– advertising banners


9. All recipes •

Also quite same function as the previous one. Browse and upload your own pictures. I tried to publish a recipe but it didn’t work…

– No cool new inventive features
– Recipe publishing did not work
– Not really appealing design and interface
– No nice food photography
– Advertising Banners

10. Chef Tap •

Disappointing app.

– almost no features
– only browse
– no profile at all
– design is not nice
– photography neither
– there is a promising “make” button under the recipe – if you click it, nothing happens




11. Big Oven •/••

+ Profile
+ Menu Plan as a feature (don’t know if I would use it but haven’t seen it so far)

– couldn’t find a “upload your own recipes” button
– sharing your recipes way not as exciting as with Cookpad app
– ingredients are linked to an external page

12. Eating Well •

– Awful Design
– Static Page with no functions
– pay to see recipes then

+ “Recipe of the Day” Charts

13. Great British Chefs •
British Chefs share their recipes on that app.

+ Wonderful Design
+ Perfect and coherent food photography
+ Nice effects
+ Clean and structured interface and functions
+ Accompanying videos

– Posh recipes (Oyster, Lobster, Snails, Foie Gras, …)
– not too fun as there is no profile, interactive functions, …
– feels more like a static website version
– videos take long to load and the “cooking” function does not work

14. Jamie Oliver •

Collection of Jamie’s Recipes.

+ Nice structure
+ Very nice design
+ wonderful food photography

– no profile
– no interactive functions



The Guardian (2016) 10 recipe apps to help you cook up memorable meals. Available at: (Accessed: 26 May 2016)

Lifehacker (2016) The Best Apps to Manage Your Recipe Collection. Available at: (Accessed: 26 May 2016)

Tom’s Guide (2016) 15 Best Recipe Apps. Available at: (Accessed: 26 May 2016)




Recipe App


THE FUTURE / We will program our food:

Pervasive Computing Professor at City University London and Founder and Director of Mixed Reality Lab in Singapore Adrian David Cheok predicted the future in terms of food: He supposes, that “we will program food, in the same way, we now program our music” (Adrian Cheok, 2016).
This could be similar to the 3D printed pasta or the cravings recognizer that I shared in a former post. Please find the link here:
In some flats in Tokyo the kitchens are skipped due to high as the living costs and the massive  range of offered street food stores. More and more people tend to collect their breakfast on the way to work and grab a bite when they walk home. Therefore, kitchens become less and less important. Some new built flats don’t provide any kitchens to decrease the space and, in turn, the renting costs (Galileo, 2015).

Thinking about those developments and those future predictions might raise the assumption that there will be less and less cooking. Delivery services, ready meals and take away food will gain popularity and maybe in the far future something like 3D printed food or the cravings recognizer machine will be invented.


The value of cooking:

However, self prepared food and cooking seems to as important for everyone as enjoying dinner as a social activity within a family. Bestseller author, executive TV producer and global warming activist Laurie David points out the value of family dinner in her TedTalk (TedxTalks, 2011):

Social Benefits of a family dinner:

  • studies showed that everything that parents are bothered by can be made better by a family dinner
  • a two-decades ongoing study showed that merit students had at least three times a week a shared family meal (without exception)
  • it is the best way to share values
  • it passes on family history
  • an authentic place to discuss different point of views
  • it improves and builds a vocabulary
  • manners are developed
  • strengthens the bond within families
  • etc.

Health Benefis of a self cooked family dinner:

  • less obesity
  • less diabetes
  • fewer overall health problems
  • emotionally fulfilling

Unfortunately, ongoing shifts of our dining behavior seem to lead towards an opposite direction: Single meals, individual dining times, increasing pickiness, fast food and ready meals have become more and more common (British Library, 2016).



Based on those facts, it seems inappropriate to invent a delivery service or an app that helps you program your food. Still, it appears, that Adrian Cheok demonstrates a good sensitivity about new inventions and the power of our digital media world.
My aim is to encourage people to experience the multi-sensory act of cooking and the social value of dining together.
Cookbook lovers and authors of the Cookbook Book Florian Böhm and Annahita Kamali state, that “the first port of call when looking for a recipe these days is commonly to search for it on the Internet” (2014, p.11). So do I.
In addition, I did an observation in a bookstore to find out which role cookbooks play. There is a massive variety and popularity of cookbooks. Please find the detailed article here:

However, a personalized recipe collection app seems to not have been done yet.

Mainly inspiring for the recipe app is Spotify. The music application allows you to set up your own profile and to listen to the music titles you like. Spotify also enables you to release your own music. In contrast to other music programs,  like iTunes or iTube player, it also shows you music that you are suggested to like based on your chosen music.
This suggestions are being used commonly in the internet: Cookies detect what you like and build a online profile for you to display the advertising banners matching to your preferences. When looking through online shops, there are suggested pieces that you will eventually like – this also results of being pigeonholed as a customer. Online Dating services use “Matching Algorithms” (Peter Giesecke, 2014)  that help to find partners. Algorithm structure: A likes B, therefore A also likes C, because D likes B and C. The music provider spotify suggests whole playlists to you that you would possibly like by recognizing and remembering your preferred interprets and songs.
Those features make the Swedish music provider Spotify (to spot and to identify) highly successful. In 2014 the company counted 1500 employees and achieved a sales number of 1,08 Mrd. Euro. By now, Spotify is available in 55 countries (Wikipedia, 2016).



The music recognizing app Shazam helps to recognize and identify songs in a few seconds. A photo tool that scans and evaluates your food stock (fridge content) could be released in the future as well. It could find your recipes according to the ingredients you have at the moment and in order to your personal preferences which could be registered in your profile. About 40% of food in UK is thrown away (Endfoodwastenow, 2013). The app could tell you how long you have which ingredients in your fridge. You could even make a daily photo of your fridge content. This helps to keep a clear overview and counteract to food waste.



It appears that people love individual and personal stuff. On Spotify we listen to our very personal music list, we have personalized recommendations of the cloths we are suggested to like when online shopping and (NOCH EIN BEISPIEL) to represent and match our unique personality.

This development can be also seen when having a closer look at the booming business of ancestor research companies. We aim to identify ourselves and to be very unique. Gilad Japhet, CEO of states that Family history is a lucrative business. The main reason is people are passionate about it and it is very meaningful in their life. … Anything that people are passionate about … has to be good business” (Deseretnews, 2016).

Iona Inglesby, owner of and one of my key contacts for this project designs unique patterns that are based on your DNA structure. Those can be created for families and help to compare their similarities and differences easily via a visual tool. She also offers uniquely woven scarfs that incorporate this patterns.

The Californian wine delivery service Vinome (Vino + Genome = Vinome) hopped on this  train with a special  business idea: They identify your personal wine taste preferences by checking your DNA and send you your personal collection of wines you are genetically suggested to like (Vinome, 2016).



Food and Family:

The app allows you to publish your family food recipes and to share it with others. You then have the possibility to cook personal family recipes of others and to eat a little piece of their unique family tradition and culture.

Your personal taste is shaped by your family. So will others. This will help to suggest recipes to you of other families who maybe have similar taste perceptions and preferences.

Our taste profile is shaped by several factors that all seem to be linked to FAMILY and our ROOTS:
• We do not only eat what we like, we also like what we eat. We can get used to food which influences our food profile. If we eat that dish since our childhood as our mum makes it, there is a high chance that we like it.
• To a certain amount our taste is genetically shaped (inhereted from our parents and ancestors)
• Unborn babies get accustomed to the food that their mothers eat while pregnancy. E.g. Babies will more likely like the taste of carrots if their mothers ate them while being pregnant.
• Our gut system is a factor that influences our appetite and cravings and is in turn inhereted from our parents and ancestors.



PROFILE – get started:

The recipe app that I plan could also include a personal starter kit that checks your DNA and automatically shows the foods that you are genetically suggested to like. For increasing precision you could then rate and add foods manually.


FEATURES – how does the app work:

To make the app interesting and dynamic and to fill it with recipes, everyone is invited to share their own recipes. Those postings should include a photo that makes the overall visual appearance more appealing and to give the app an interesting touch with a sense of our beloved and picture dominating social media apps as Instagram and Snapchat.
People can rate and share those recipes and maybe also comment them (I have to consider and refine the concept later). This will result in chart lists, like “Best veggie recipes” and “Best barbecue recipes”…



Like I already mentioned above, a photo tool that scans and evaluates your food stock (fridge content) could be released in the future as well. It could find your recipes according to the ingredients you have at the moment and in order to your personal preferences which could be registered in your profile.








Giesecke, P. (2014) Netzausfall. Available at: (Accessed: 20 May 2016).

Wikipedia. (2016) Spotify. Available at: (Accessed: 20 May 2016).

AdrianCheok (2016) Media. Available at: (Accessed: 17 April 2016).

Galileo (2015) Wohne Extrem: Wohnungsknappheit in Tokio | Galileo | ProSieben. Available at: (Accessed: 28 April 2016).

Tedx Talks (2011) Dinner makes a difference: Laurie David at TEDxManhattan. Available at: (Accessed: 28 April 2016).

British Library (2016) British Food. Available at: (Accessed: 20 April 2016).

Böhm, F. and Kamali, A. (2014) Cookbook Book. London: Phaidon Press Inc.

Deseretnews (2016) A glimpse into the thriving business of family history. Available at: (Accessed: 10 March 2016).

Vinome (2016) Life Uncorked. Available at: (Accessed: 20 May 2016). (2013) Facts. Available at: (Accessed: 20 May 2016).



Fig.1: The Next Web (2016) Future Generations. Available at: (Accessed: 20 May 2016).

Fig. 2:


All different kinds of cookbooks can be found in “The Cookbook Book” by Annahita Kamali and Florian Böhm.


They sectioned the broad range of cookbooks in four categories:

  1. Enduring Classics


  2. Nonconformists (unconventional and personal expressional)
    Untitled by Hanne Kamali (2014) When Hanne Kamali was still a young schoolgirl she started writing down recipes gleaned from friends and older relatives in a checkered exercise book. The bug never left her, and while living in an international house as a student she learned about food from cultures as far flung as Italy and Taiwan. The collection has now grown into two thick ring binders, one for sweet and one for savory, and her family evaluates each new treat with stars (three stars at top rating) which provides a useful filter system: only the very best make it into the book (cited – not yet rewritten).


  3. Design Mavericks

    DC Super Heroes Super Healthy cookbook by Mark Saltzmann (1981)


  4. World Flavours

    Everyman’s Cookbook, by unknown (1908)


  5. Modern Essentials

    Jamie’s 30-Minute Meals by Jamie Oliver (2010)


Kamali, A. and Böhm, F. (2014) Cookbook Book. London: Phaidon Press Inc.


Visual References:

All pictures: Kamali, A. and Böhm, F. (2014) Cookbook Book. London: Phaidon Press Inc.

Key Contacts

BMOF – British Museum of Food
Bompas & Parr


The research folder provides all information that is needed to understand their motivation, objectives and to see their installations of what happens to food as soon as it enters our mouth or how our senses experience food.


Key Contacts

You could technically get a person DNA tested and then create a recipe that they are genetically pre-disposed to liking, and, as genes are inherited, there is a big chance that their parents and grandparents will like it too. So you might find that an old family recipe matches this already – which is why is has naturally become a family classic.
And how cool to go to a Restaurant “DNA Dining” where you turn up, put in your genetic data, and they give you the food which they know you’re going to like the best!

These guys in California have done just that – but for making a wine that you will genetically be suggested to like: Vinome

Bildschirmfoto 2016-05-14 um 11.37.08

All taken from 23andme report: (these are things about food they can tell you if you take their test)

Response to Diet:

“What you eat has a huge impact on your health, but how you respond to your diet is influenced by many factors. Researchers are learning that genetics plays a large role in how people perceive flavors and in their eating behaviors. Genetics also influences how your body metabolizes and uses different foods, perhaps helping to explain why some people can eat as much as they want and never gain weight while others can’t seem to lose weight despite their best efforts.”

Bitter taste perception:
“Sensitivity to bitter tastes is highly heritable. High heritability means that the trait is controlled almost entirely by your genes—environmental factors play little or no role.”

Lactose Intolerance: 

“An adult’s ability to produce the lactase enzyme is determined almost entirely by his or her genes.”

Coriander (Cilantro) aversion: 

“A study of roughly 76,000 individuals of European ancestry who participated in 23andMe research surveys identified a genetic marker associated with disliking the taste of fresh (not dried) cilantro.”

Sweet Taste preferance:

“A study of roughly 120,000 individuals of European ancestry who participated in 23andMe research surveys identified a genetic marker associated with preferring sweet foods over salty or savory foods. The marker rs838133 is located within a gene called FGF21 that plays important roles in metabolism. Individuals with the AA genotype at rs838133 had about 1.1 times higher odds of preferring sweet foods, compared to individuals with the AG genotype. Individuals with the GG genotype had about 1.1 times lower odds of preferring sweet foods.”
Brief articles about genetics and food preference:

Blog at

Up ↑