Non-Visual Cooking

The practice of preparing food without relying on visual information, as performed by blind and low vision individuals. Non-visual cooking involves distinctive strategies including tactile exploration to locate and verify ingredients and tools, spatial memorization of kitchen layouts, auditory cues (sizzling sounds for doneness), tool substitution, and pre-preparation of ingredients. Research shows that non-visual cooking is non-linear, adaptive, and embodied, with frequent exploratory and safety-checking behaviors that differ fundamentally from sighted cooking assumptions embedded in most recipe technologies.