with ChatGPT

Authors

  • David Szanto

DOI:

https://doi.org/10.15353/cfs-rcea.v11i1.688

Keywords:

Choux questionnaire, ChatGPT, positionality, food voice

Abstract

For this Choux Questionnaire, we turned to ChatGPT, the generative AI chatbot. Given the challenges and opportunities that AI presents to academic practice, teaching, and writing, we thought it might be intriguing to use these responses as a means to interpret ChatGPT’s ‘perspectives’ on food through our own. Both the process and outcomes of conducting the questionnaire provided occasions to reflect on the underlying technology, its sources of ‘knowledge’, and its apparent biases. In reading the bot’s words below, a fairly distinct character profile might emerge, as well as a kind of positionality that seems connected to both no place and every place at once. Beyond social and physical geographies, a set of privileges also tends to emerge, one that points to a lack of actual, lived experience. Where are the preferences, quirks, and affect that non-artificial intelligence comprises? Where are the outlier and emotional responses that would make one want to share food or ideas with this being? From your perspective as food scholar, practitioner, eater, or activist, what else do you extrapolate from ChatGPT’s ‘voice’?        

Black outline of a burger over a swath of brown, green and red stripes suggesting the burger fillings.

Downloads

Published

2024-03-29

How to Cite

Szanto, D. (2024). with ChatGPT. Canadian Food Studies La Revue Canadienne Des études Sur l’alimentation, 11(1), 243–247. https://doi.org/10.15353/cfs-rcea.v11i1.688

Issue

Vol. 11 No. 1 (2024): Introducing meat studies

Section

The Choux Questionnaire

License

Copyright (c) 2024 David Szanto

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Authors who publish with this journal agree to the following terms: Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal. Work published in CFS/RCÉA prior to and including Vol. 8, No. 3 (2021) is licensed under the Creative Commons CC BY license. Work published in Vol. 8, No. 4 (2021) and after is licensed under the Creative Commons CC BY-SA license. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work. (See more on Open Access.)