Published: Navigationen: Kulinarische Sensorik (Jg. 25, 2025, Heft 2)

This issue explores how digital sensors, AI, and social media are changing our perception of taste, smell, and texture. From electronic noses and machine tasting to food photography and AI-generated recipes, culinary arts are becoming a field in which sense, media, and technology are interplaying in new ways.

Navigationen – Zeitschrift für Medien und Kulturwissenschaften, Jg. 25 (2025), Heft 2
Kulinarische Sensorik
Felix Hüttemann, Jens Schröter (Ed.)
Siegen: universi 2025, 187 S.
ISSN 1619-1641
Price: 13,- Euro

Online version on the OPUS server of the University Library (in preparation)

The Journal is available as open access at:  https://doi.org/10.25819/ubsi/10788.