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Kitchens takes us into the robust, overheated, backstage world of the contemporary restaurant. In this rich, often surprising portrait of the real lives of kitchen workers, Gary Alan Fine brings their experiences, challenges, and satisfactions to colorful life. A new preface updates this riveting exploration of how restaurants actually work, both individually and as part of a larger culinary culture.

This paper systematically discusses the impact of kitchen environment design on users’ well-being. Based on the user-centered design concept, this paper focuses on the theoretical framework of positive psychology and combines quantitative and qualitative research methods. Firstly, using bibliometric analysis tools (CiteSpace 6.1.R1 and VOSviewer 1.6.20), 1256 related articles in the Web of Science Core database were analyzed to reveal the multidimensional association between kitchen design and user well-being. It was found that improving kitchen air quality, optimizing space layout design, intelligent design, and family interaction significantly improve users’ mental health and happiness. Then, based on the PERMA model of positive psychology, this paper discusses the support path of kitchen design to users’ psychological needs from five dimensions: positive emotion, engagement, relationships, meaning, and accomplishment. Optimizing the kitchen environment can enhance user experience by creating an immersive experience and positive feedback and promoting family communication, social interaction, cultural heritage, and sustainable development. Based on research results and cutting-edge design cases in the discussion section, a home kitchen design strategy for improving user welfare through the PERMA model is proposed. Finally, follow-up research can further explore the differentiated needs of different cultural backgrounds and user groups to promote the combined application of innovative kitchen technology and positive psychology and further focus on kitchen environment and health equity, especially for developing and vulnerable countries—group-specific needs.

Deep Learning (DL) has provided a significant breakthrough in many areas of research and industry. The development of Convolutional Neural Networks (CNNs) has enabled the improvement of computer vision-based techniques, making the information gathered from cameras more useful. For this reason, recently, studies have been carried out on the use of image-based DL in some areas of people’s daily life. In this paper, an object detection-based algorithm is proposed to modify and improve the user experience in relation to the use of cooking appliances. The algorithm can sense common kitchen objects and identify interesting situations for users. Some of these situations are the detection of utensils on lit hobs, recognition of boiling, smoking and oil in kitchenware, and determination of good cookware size adjustment, among others. In addition, the authors have achieved sensor fusion by using a cooker hob with Bluetooth connectivity, so it is possible to automatically interact with it via an external device such as a computer or a mobile phone. Our main contribution focuses on supporting people when they are cooking, controlling heaters, or alerting them with different types of alarms. To the best of our knowledge, this is the first time a YOLO algorithm has been used to control the cooktop by means of visual sensorization. Moreover, this research paper provides a comparison of the detection performance among different YOLO networks. Additionally, a dataset of more than 7500 images has been generated and multiple data augmentation techniques have been compared. The results show that YOLOv5s can successfully detect common kitchen objects with high accuracy and fast speed, and it can be employed for realistic cooking environment applications. Finally, multiple examples of the identification of interesting situations and how we act on the cooktop are presented.

When discussing a new product, user-centered innovation plays an important role. By prioritizing the needs and preferences of the intended audience, companies can develop products that satisfy both functional and emotional requirements. The evolution of kitchen appliances highlights the influence of technological progress and changing lifestyles on product design, transitioning from basic constructions to smart devices connected to the internet. The purpose of this article is to present an innovative design for a multifunctional kitchen appliance, which combines two commonly used kitchen appliances, a bread toaster, and a sandwich maker. Our contribution lies in providing a multifunctional appliance that integrates sensory design, advanced technology, ergonomic design, and intuitive controls. Through strategic innovation management and a focus on user-centered design, this appliance represents a synthesis of utility, aesthetics, and sustainability. To achieve the objectives of this article, a detailed analysis of existing literature in the field was conducted.

The built environment is a factor widely known to have significant impacts on dietary behaviours and the promotion of healthy food practices. Yet, there is limited understanding of the influential design features of domestic cooking and eating spaces on food practices. This systematic scoping review aimed to provide an overview of the body of knowledge (by identifying and classifying different design features of domestic kitchen and dining area and their impact on the cooking/eating experiences generally and in different age cohorts), as well as explore knowledge gaps to aid the planning of future research. In total, 27 articles met the selection criteria for the analysis, most of which were qualitative, from the USA, the UK, and Australia, and published from 2014 onwards. Influential design features associated with cooking/eating experiences included size and layout, connection to other spaces, fixture and fittings (including spatial ergonomics, materiality, and texture), and indoor environmental qualities (lighting, ventilation, visual access, and window views). Many of these features such as the provision of sufficient dining space were common requirements for a diversity of residents. However, kitchen layout and the significance of certain safety features to food practices differed according to age group. To conclude, it was noted that despite the range of studies reviewed, currently there is insufficient practical knowledge and evidence to inform design decisions. Further research using a multidisciplinary approach is required to explore the detail of kitchen design features and individuals’ food practices to provide recommendations for future design policy.

With the rapid advancement of the Internet and big data, data sharing has become pivotal for enhancing operational efficiency and user experience across industries. In the restaurant sector, the emergence of smart kitchens has accelerated digital transformation, underscoring the critical importance of data sharing. In this study, we investigate the evolutionary dynamics among four key stakeholders in the smart kitchen ecosystem: data providers, data-sharing platforms, data consumers, and regulators. We develop a four-party evolutionary game model to analyze the strategic interactions and behavioral evolution of each participant, applying replicator dynamics and Lyapunov stability theory. Our findings reveal that (1) data providers’ willingness to supply high-quality data is strongly influenced by platform incentives; (2) platforms’ adoption of data governance mechanisms depends on associated governance costs; (3) regulatory subsidies contribute significantly to system stability; and (4) increased financial support for regulators promotes favorable system evolution. This work offers both theoretical insights and practical guidance for data sharing in smart kitchens, providing a novel perspective on digital transformation within the restaurant industry.

Heavy metals have been well documented to pose detrimental health effects. The current study aimed to measure the concentration of chromium (Cr) and nickel (Ni) in urinary samples of Iranian pregnant females and determine their potential correlations with different lifestyle variables. The study was conducted in 2019–2020 in Isfahan, Iran, and the urine samples were collected from 140 pregnant women. The concentrations of Cr and Ni in the urinary samples were measured by inductively coupled plasma optical emission spectrometry (ICP-OES). Data on socio-demographic characteristics, use of cleaning products, and lifestyle profiles was collected by validated questionnaires. Cr and Ni were detected in 100% of urinary samples with the mean concentration of 4.1±3.4 and 7.5±4.8 μg/g creatinine, respectively. Significant associations were found between the mean concentration of Cr and Ni with using cooking utensils made of copper, aluminum, Teflon, steel, and enameled, as well as with cosmetic use, and second-hand smoking exposure during pregnancy. The results also showed that the mean urinary Ni and Cr concentrations were significantly different among individuals who consumed seafood and canned food ( p -value <0.05). Furthermore, the mean of urinary Cr and Ni concentrations at high levels of physical activity and scratched utensils used was significantly different from the other categories ( p -value <0.05). According to our findings, the lifestyle determinants and cosmetic products had superiority to socio-demographic characteristics in predicting urinary heavy metals in Iranian pregnant women.

The poor are universally stigmatized. The stigma of poverty includes being perceived as incompetent and feeling shunned and disrespected. It can lead to cognitive distancing, diminish cognitive performance, and cause the poor to forego beneficial programs. In the present research, we examined how self-affirmation can mitigate the stigma of poverty through randomized field experiments involving low-income individuals at an inner-city soup kitchen. Because of low literacy levels, we used an oral rather than written affirmation procedure, in which participants verbally described a personal experience that made them feel successful or proud. Compared with nonaffirmed participants, affirmed individuals exhibited better executive control, higher fluid intelligence, and a greater willingness to avail themselves of benefits programs. The effects were not driven by elevated positive mood, and the same intervention did not affect the performance of wealthy participants. The findings suggest that self-affirmation can improve the cognitive performance and decisions of the poor, and it may have important policy implications.

The current COVID-19 pandemic is exacerbating the challenges facing human society. The public is increasingly concerned about the health and well-being of individuals, families, and communities. To enhance human health and well-being, user expectations for the future need to be understood. The kitchen, a central area of a home, is closely related to healthy living. In this study, a series of seven exploratory workshops were held at a Chinese university using co-design to understand the expectations and thinking of Chinese college students about the future of kitchen design in terms of health and well-being. A methodological innovation was introduced in co-design workshops, where participants were asked to imagine, discuss, and sketch concepts together to stimulate creative design. A six-dimensional tentative model of future kitchen expectations, including 34 sub-themes, was constructed based on the data analysis to explore the expected characteristics of kitchens. These dimensions include intelligent technologies and interaction experiences, health and well-being, inclusivity and extensibility, ecosystem circulation and sustainability, emotional and meaningful experience, and spatial planning and aesthetic experience. The resulting model provides valuable insights into the expectations of future users, providing direction and systematic strategies for future kitchens along the six-dimensional characteristics. Future kitchens, if the younger generation is to adopt them, need to positively affect users’ lives and meet their health and well-being standards.

No national studies have assessed adult and child food insecurity (AFI and CFI, respectively) among homeless and precariously-housed families and the concordance between parent and child hunger. It is also unclear how parental capital, vulnerabilities, and instrumental behaviors relate to food insecurity. We developed a parental management model of family AFI and CFI and used the 1996 National Survey of Homeless Assistance Providers and Clients (NSHAPC) to address the following: (1) What is the prevalence of AFI and CFI among homeless and precariously-housed families versus domiciled families from the Current Population Survey (CPS)? (2) How are parental capital, vulnerabilities, and instrumental behaviors related to food insecurity?, And (3) which food sources do these families use most? Results identified food insecurity in 59% of NSHAPC families, including 13% with AFI and CFI. Comparatively, fewer than 10% of low-income CPS families met any such criteria. Multinomial logistic models indicated positive associations between parental mental health challenges and AFI only and AFI with CFI, and parental victimization, while homeless and adverse childhood experiences were positively related to AFI with CFI. Larger monthly food stamp allotments lowered the risk for AFI with CFI, and adequate pediatric health care lowered risks for both AFI only and AFI with CFI. Food pantries and mobile delivery programs were used more among families with food insecurity, while soup kitchens were used more among food secure families. The food security of homeless and precariously-housed families could be improved through wider access to health care and food assistance.