In Biohacking Gastronomy: Unlocking the Science of Taste, Health & Culinary Innovation, Mahdi Dihdashti (Ivan Prof) introduces a bold new paradigm: food as not just nourishment, but a personalized tool for enhancing physical, cognitive, and emotional performance. Drawing from fields as diverse as molecular gastronomy, neurogastronomy, microbiome science, and nutrigenomics, this volume invites readers to explore:

• The Rise of the Experimental Eater: How curiosity and science redefine our relationship with food.

• Neurogastronomy in Action: Understanding taste, aroma, and perception through the lens of neuroscience.

• Microbiome Analysis & Personalized Diet Design: Using your own biology to craft dishes that optimize well-being.

• Case Studies like Biohacking for Insulin Sensitivity: Real-world examples of food as therapy.

Whether you're a chef, nutritionist, health enthusiast, or curious reader, this book bridges culinary art and science in a way that empowers you to create food that works for you.

Download or explore it here: Academia.edu Biohacking Gastronomy

https://www.academia.edu/143339392/BIO_HACKING_GASTRONOMY_Volume_01_Unlocking_the_Science_of_Taste_Health_and_Culinary_Innovation

In a world where food is far more than simple nourishment, Gastronomy Foundation: Exploring the Culinary Arts by Mahdi Dihdashti offers readers a captivating journey through the history, philosophy, and innovation of gastronomy.

This work takes the reader from the deep roots of culinary traditions to the forefront of 21st-century trends, blending academic insight with a deep appreciation for the cultural and artistic dimensions of food. With each chapter, it explores the role of taste, the influence of local and organic ingredients, the impact of technology, and the importance of sustainability in the future of dining.

For chefs, scholars, students, and anyone passionate about the stories behind food, this book serves as both a foundation and an inspiration—encouraging a more conscious, creative, and connected approach to gastronomy.

📚 You can explore the book here: Gastronomy Foundation: Exploring the Culinary Arts—ResearchGate.

Food is more than sustenance—it is memory, identity, art, and philosophy. In the third volume of The Philosophy of Gastronomy series, I invite readers to explore the fascinating relationship between human senses and the way we perceive food.

From the gentle aroma of freshly baked bread to the vivid colors on a plate, every sensory detail shapes how we experience a meal. This book delves into:

• Synesthesia in Gastronomy—how sound, color, and texture can transform taste.

• The Mind and Taste—how culture, memory, and psychology influence flavor perception.

• The Philosophy of Smell—the emotional power of aroma and olfactory memory.

• The Ethics of Flavor Innovation—balancing creativity, cultural heritage, and sustainability.

Through the lens of philosophy, neuroscience, cultural history, and culinary science, The Philosophy of Senses and Perception in Food reveals that eating is not just a physical act—it is a multi-dimensional human experience.

Whether you are a chef, researcher, or simply passionate about the deeper meaning of food, this book offers new perspectives that bridge art, science, and culture.

Read the full volume on Academia: https://independent.academia.edu/MahdiDihdashti

Discover more at: ivanprof.com

Join me in rethinking food—not just as something we consume, but as a universal language that connects us to each other and to the world.

1. What is gastronomy?

Gastronomy isn’t just cooking—it’s an interdisciplinary field where culture, ethics, aesthetics, and technology converge. My summary explores how humanity’s relationship with food has evolved, drawing connections between culinary practices and philosophical questions of identity and value.

2. Why Philosophy Matters in Gastronomy

Consider taste, ritual, and experience as gateways to meaning. By applying philosophical lenses—ethics, phenomenology, even epistemology—I argue that gastronomy can teach us profound truths about culture, community, and consumption.

3. Key Themes Explored

• From necessity to meaning: How do our basic needs transform into culinary expressions of identity?

• Ethics on the plate: How choices like sustainability, animal welfare, and technological intrusion shape our moral stance toward food.

• The digital kitchen: Exploring the impact of modern technology—AI, lab-grown meats, apps—on tradition and taste.

4. Your Invitation to Engage

This summary is not just a standalone text but an open door for dialogue. Whether you’re a chef, philosopher, student, or just curious, the goal is to spark conversations about what we eat, why we eat it, and what it means.

5. Accessibility & Requests

Although the full document is currently available on ResearchGate with a DOI (10.2139/ssrn.5329515), readers can also request the PDF directly from me for free. Please reach out if you’d like a copy.

I’m pleased to announce the release of my latest publication titled “The Philosophy of Gastronomy: Comprehensive Summary.” This article is part of a broader research project exploring the origins, historical evolution, and cultural relevance of gastronomy in the modern world.

In this piece, I approach gastronomy not just as culinary art or nutrition science, but as a deeply philosophical and human-centered discipline—one that crosses the boundaries of aesthetics, ethics, knowledge, and identity.

It’s written for researchers, chefs, and all those passionate about food culture—anyone interested in rethinking what food means beyond taste and technique.

Read the article on ResearchGate

https://www.researchgate.net/publication/393173063_The_Philosophy_of_Gastronomy_Comprehensive_Summary

Mahdi Dihdashti, known by his pen name Ivan Prof, is a contemporary researcher, writer, and independent thinker whose work explores the deep connections between gastronomy, culture, and philosophy. With a keen interest in the cultural and intellectual dimensions of food, he has dedicated his career to redefining how we perceive and practice culinary arts in the modern world.

About the Gastronomy Foundation Series

The Gastronomy Foundation Series is an independent, ongoing book collection authored by Mahdi Dihdashti (Ivan Prof). This ambitious project aims to trace the origins and evolution of gastronomy — highlighting its transformation from traditional local customs to a global cultural phenomenon enriched by philosophy, ethics, and modern art.

Each volume in this series stands alone yet contributes to a broader narrative that invites chefs, students, researchers, and curious minds to think of food as more than mere nourishment. Instead, it is portrayed as a complex cultural expression that shapes our identities, values, and social bonds.

The first volumes — including Volume 1: Food as Art and Volume 2: Modernism and the Philosophy of Modern Foods — dive into how food and taste have been interpreted through art, modernist thought, and contemporary ethics. Future volumes will continue to expand this vision, exploring new intersections between gastronomy and disciplines such as sustainability, cultural studies, technology, and sensory science.

A Personal Mission

For Mahdi Dihdashti, gastronomy is not just about what we eat — it’s about how we eat, why we choose certain foods, and what our culinary practices say about us as individuals and societies. Through his books, articles, and lectures, he seeks to build bridges between chefs, academics, artists, and everyday food lovers, encouraging them to engage with gastronomy as a living, evolving field of thought.

Where to Read

The Gastronomy Foundation Series and related essays are freely available to all who wish to join this philosophical journey:

• Academia.edu: Mahdi Dihdashti’s Profile

• SSRN: Gastronomy Foundation Papers

• Google Scholar: Explore on Google Scholar

• Official Website: IvanProf.com

A Quote to Remember

“Food is more than an art — it is a philosophy that lives in every meal, every tradition, and every new idea we taste.”
— Mahdi Dihdashti (Ivan Prof)

Each booklet in this independent series explores a unique philosophical perspective on food, bridging culinary art, cultural identity, and contemporary ethics. Following the first volume, Food as Art, this second volume dives deep into how modernist movements have shaped our understanding of food in the 21st century.

“Gastronomy is not just what we eat — it’s how we think, feel, and evolve with our plates.” — Mahdi Dihdashti (Ivan)

Published on Academia.edu, the booklet is now freely accessible for chefs, scholars, students, and all curious minds eager to discover how philosophy can change the way we cook and eat.

Read Volume 2 on Academia.edu

About the Series
The Philosophy of Gastronomy Series offers stand-alone volumes that together build a holistic narrative of food’s place in art, ethics, and the future. Each volume invites readers to rethink gastronomy not just as cooking, but as a cultural and intellectual practice.

Stay tuned for upcoming volumes and join Ivan on this philosophical journey through the world of taste.

#PhilosophyOfFood #Gastronomy #Modernism #FoodStudies #MahdiDihdashti #Ivan #FoodPhilosophy

https://www.ivanprof.com/

Can food be more than just nourishment? Can it be art? In this volume — part of the Philosophy of Gastronomy Series — I explore the aesthetic dimensions of food, from Plato’s ideals to molecular gastronomy. This standalone booklet examines how culinary expression intersects with art, literature, cinema, and cultural identity. Whether you’re a chef, philosopher, artist, or curious soul, this journey invites you to taste food through the lens of meaning

What Is “Food as Art”?

A brief reflection on what it means to view food artistically. Mention performance cooking, design of tableware, food in film, and visual presentation.

Food, Aesthetics, and Philosophy

Talk about Plato, Kant, and how beauty and pleasure are judged in food.

About the Handbook Series

Explain that this is Volume 1 of a 7-part series called “The Philosophy of Gastronomy,” where each volume stands alone.

About the Author

A brief paragraph:
Ivan Prof Mahdi Dihdashti is a culinary philosopher, founder of the Gastronomy Foundation series, and author of works blending art, technology, and gastronomy. His projects include TasteMetric, World Recipe ID, and the GourMeta Journal.

Download / Read the Handbook (Call to Action)

Option 1: reprint available on ACADEMIA.EDU, link to PDF
Philosophy_of_Gastronomy_Volume_1_Food_as_Art
Option 2: “Preprint available on SSRN [https://papers.ssrn.com/sol3/papers.cfm?abstract_id=5341067]

The Philosophy of Gastronomy: Comprehensive Summary

Philosophy of Gastronomy: From Origins to Modernism is an academic and philosophical treatise exploring the cultural, intellectual, and artistic dimensions of gastronomy. Authored by Mahdi Dihdashti, this book traces the evolution of culinary customs from ancient traditions to contemporary movements, questioning the role of food beyond sustenance — as a cultural expression, an art form, and a medium of intellectual discourse.
The book examines the intersection of food with art, ethics, sustainability, senses, identity, and future technologies, offering an interdisciplinary perspective for both researchers and culinary practitioners.

Published in 2025 | Published on Academia.edu
Ivan Prof | GASTRONOMIST Mahdi Dihdashti

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https://www.academia.edu/115720597/_Gastronomy_Foundation_Exploring_the_Culinary_Arts_Compiled_and_Authored_Prof_MASTER_CHEF_IVAN

Welcome to “The Origins of Gastronomy,” a captivating journey through time and cultures that explores the roots of our culinary heritage. In this book, we will embark on a gastronomic adventure, tracing the evolution of food from its humble beginnings to the remarkable global cuisine we savor today.

Chapter by chapter, we will delve into the annals of history, uncovering the pivotal moments, traditions, and innovations that have shaped the way we eat and appreciate food. From the early stages of the human diet to the emergence of molecular gastronomy, we will explore the cultural, societal, and technological influences that have propelled gastronomy forward.

The tone of this book is friendly, inviting both food enthusiasts and those curious about the historical and cultural aspects of gastronomy to join us on this delightful journey. While we maintain an academic style, our goal is to captivate and engage rather than overwhelm with dense academic jargon.

Before we embark on our exploration, it’s crucial to ensure the table of contents resonates with your expectations. Please review the table of contents provided above and let me know if you agree with the outlined structure. If any adjustments are necessary, please don’t hesitate to share your suggestions, and we will revise it accordingly.