Monster Hunter Wilds Explains Cooking System
A Feast for the Eyes: Monster Hunter Wilds Redefines In-Game Cuisine
Monster Hunter Wilds is set to revolutionize in-game food presentation, prioritizing mouthwatering realism with a touch of artistic exaggeration. Two key developers, executive director/art director Kaname Fujioka and director Yuya Tokuda, aim to surpass the standard, creating dishes players will genuinely crave. Expect a diverse menu featuring meats, fish, and vegetables, all meticulously crafted to look incredibly appetizing, even exceeding the bounds of photorealism.
The series' long-standing cooking mechanic, introduced in 2004, has evolved significantly. While Monster Hunter World (2018) enhanced realism, Wilds takes it further. Fujioka emphasizes that true appeal goes beyond simple realism; it requires understanding what makes food look delicious. This involves a blend of realistic detail and stylized exaggeration, drawing inspiration from anime and food commercials, employing techniques like dynamic lighting and enhanced model detail.
Campfire Cooking, Anywhere:
Unlike previous installments, Wilds allows players to dine virtually anywhere, transforming the cooking experience into a rustic campfire cookout rather than a formal restaurant setting. A preview showcased an impressive cheese pull, and other dishes promise equally enticing visuals. Even seemingly simple dishes, like roasted cabbage (a significant challenge for Fujioka), are elevated through realistic effects, such as the cabbage puffing up as the lid is removed, topped with a perfectly roasted egg.
A Secret Meat Masterpiece:
Director Tokuda, a self-proclaimed meat enthusiast, hints at a secret "extravagant" meat dish, fueling anticipation for the game's launch. The overall focus on diverse dishes and expressive character animations during mealtimes aims to create an exaggerated sense of culinary delight within the game's cooking sequences.
The game launches February 28, 2025, promising a unique and visually stunning culinary experience.
