Unveiling the Most Delicious Foods in the World by Artificial Intelligence and Google Trends


  • Betty Masruroh Universitas Negeri Malang
  • Aji Prasetya Wibawa Universitas Negeri Malang
  • Lisa Ramadhani Harianti Universitas Negeri Malang
  • Ahmed Djoumoi University of the Comoros
  • Fuad Maysa Universitas Terbuka
  • Vira Setia Ningrum Universitas Negeri Malang
  • Nissa Mawarda Rokhman Universitas Negeri Malang
  • Prananda Anugrah Universitas Negeri Malang




The most delicious food, ChatGPT, Bard, Google Trends, Pasta


Food holds significant importance in human existence, serving as the source of energy, as well as the cultural expression, media, and identity of a nation. Currently, gastronomy, or the art of cooking, has gained greater popularity, fueled by an awareness of the importance of healthy and delicious food, along with easy access to culinary information from around the world. Following this popularity, questions concerning the most tasty meal arise, but the answer is subjective in nature. Therefore, this study adopts a novel approach that combines artificial intelligence (AI), consisting of ChatGPT, Bard, and Google Trends, to identify the best global cuisine. The garnered data from Chat GPT and Bard were further analyzed qualitatively, while a quantitative approach was performed on data from Google Trends showing the most popular cuisine globally. The results indicated the five most delicious foods in the world based on Google Trends data, including pasta, sushi, ramen, tacos, and curry. These results differ from ChatGPT and Bard's preferences, where sushi topped the list. The results provide objective guidance for food lovers and the culinary industry and demonstrate the potential of combining qualitative and quantitative approaches in culinary research.


Alimin, A. A., & Kusnomo, I. S. (2018). Rendang: Manifestasi simbolik tatanan sosial dan politik Minangkabau: Rendang: The symbolic manifestation of social and political orders of Minangkabau. Jurnal Peradaban Melayu, 13, 94–101.

Angelopoulos, G.-P., Schulp, J. A., & de Oliveira Menezes, V. (2019). Local food and authenticity in Greek restaurants. Research in Hospitality Management, 9(1), 63–68.

Birch, D., Skallerud, K., & Paul, N. (2019). Who eats seaweed? An Australian perspective. Journal of International Food & Agribusiness Marketing, 31(4), 329–351.

Cheung, T. (2017). Your pick: World’s 50 best foods.

CNN Travel Staff. (2021). The world’s 50 best foods. Retrieved from CNN website: https://edition.cnn.com/-travel/¬article/world-best-food-dishes/index.html

Daneshzad, E., Heshmati, J., Basirat, V., Keshavarz, S.-A., Qorbani, M., Larijani, B., … Azadbakht, L. (2022). The effect of the dietary approaches to stop hypertension (DASH) diet on sleep, mental health, and hormonal changes: a randomized clinical trial in women with type 2 diabetes. Frontiers in Nutrition, 9, 775543.

De Guzman, J. A. (2021). Home cooking and identity formation in migrant Filipino families in Hong Kong. Studies in Ethnicity and Nationalism, 21(2), 158–171.

De Vita, O. Z. (2019). Encyclopedia of pasta. University of California Press.

DeNike, M. (2023). 75 Best foods in the world, ranked. Retrieved from farandwide.com website: https://www.farandwide.com/s/best-foods-world-39c0365243a942df

Drapkin, A. (2023a). Google Bard Swats Pesky bug but AI Chatbot still seeing double. Retrieved from tech.co website: https://tech.co/news/google-fixes-bard-ai-bug

Drapkin, A. (2023b). We’ve put Bard AI and ChatGPT through their paces to find out how they deal with an array of different queries. Retrieved from tech.co website: https://tech.co/news/google-bard-vs-chatgpt

Fatimah, S., Syafrini, D., & Zainul, R. (2021). Rendang lokan: History, symbol of cultural identity, and food adaptation of Minangkabau tribe in West Sumatra, Indonesia. Journal of Ethnic Foods, 8(1), 1–10.

Johannes, V. (2019). Nourishing the nation: Food as national identity in Catalonia (Vol. 44). Berghahn Books.

Jun, S.-P., Yoo, H. S., & Choi, S. (2018). Ten years of research change using Google Trends: From the perspective of big data utilizations and applications. Technological Forecasting and Social Change, 130, 69–87.

Kadam, S. U., & Prabhasankar, P. (2010). Marine foods as functional ingredients in bakery and pasta products. Food Research International, 43(8), 1975–1980.

Krishnan, M., & Prabhasankar, P. (2012). Health based pasta: Redefining the concept of the next generation convenience food. Critical Reviews in Food Science and Nutrition, 52(1), 9–20.

Krisnadi, A. R. (2018). Gastronomi makanan Betawi sebagai salah satu identitas budaya daerah. National Conference of Creative Industry.

Lütke, P., & Lemon, R. D. (2021). Food trucks driving gentrification in Austin, Texas. Border Crossing, 11(1), 31–49.

Metro-Roland, M. M. (2013). Goulash nationalism: The culinary identity of a nation. Journal of Heritage Tourism, 8(2–3), 172–181.

Nilusha, R. A. T., Jayasinghe, J., Perera, O., & Perera, P. I. P. (2019). Development of pasta products with nonconventional ingredients and their effect on selected quality characteristics: A brief overview. International Journal of Food Science, 2019.

Nurmufida, M., Wangrimen, G. H., Reinalta, R., & Leonardi, K. (2017). Rendang: The treasure of Minangkabau. Journal of Ethnic Foods, 4(4), 232–235.

Nuti, S. V, Wayda, B., Ranasinghe, I., Wang, S., Dreyer, R. P., Chen, S. I., & Murugiah, K. (2014). The use of google trends in health care research: A systematic review. PloS One, 9(10), e109583.

Panebianco, F., Giusti, A., Giarratana, F., & Armani, A. (2019). Ethnic seafood products sold on the Italian market: Labelling assessment and biological, chemical and physical risk characterization. Food Control, 105, 198–208.

Rahaman, M. S., Ahsan, M. M., Anjum, N., Rahman, M. M., & Rahman, M. N. (2023). The AI race is on! Google’s Bard and OpenAI’s ChatGPT head to head: An opinion article. Mizanur and Rahman, Md Nafizur, The AI Race Is On.

Rahman, F. (2020). Tracing the origins of rendang and its development. Journal of Ethnic Foods, 7(1), 1–11.

Ramli, A., Zahari, M. M., Ishak, N., & Sharif, M. M. (2013). Food heritage and nation food identity formation. Hospitality and Tourism: Synergizing Creativity and Innovation in Research, 407, 162–168.

Romano, A., Ferranti, P., Gallo, V., & Masi, P. (2021). New ingredients and alternatives to durum wheat semolina for a high quality dried pasta. Current Opinion in Food Science, 41, 249–259.

Utami, S. (2018). Kuliner sebagai identitas budaya: Perspektif komunikasi lintas budaya. CoverAge: Journal of Strategic Communication, 8(2), 36–44.

Wikipedia. (2023a). Curry. Retrieved from https://en.wikipedia.org/wiki/Curry

Wikipedia. (2023b). Pasta. Retrieved from https://en.wikipedia.org/wiki/Pasta#cite_note-Zanini-4

Wikipedia. (2023c). Ramen. Retrieved from https://en.wikipedia.org/wiki/Ramen

Zare, S., Mirlohi, A., Saeidi, G., Sabzalian, M. R., & Ataii, E. (2021). Water stress intensified the relation of seed color with lignan content and seed yield components in flax (Linum usitatissimum L.). Scientific Reports, 11(1), 23958.