Approaching Food and Horror

Piatti-Farnell, Lorna

doi:10.1057/978-1-137-45051-7_1

Cited by 1 publication

(1 citation statement)

References 47 publications

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“…Think, for example, about using food to communicate culture-related information (e.g., foods from different human groups) or perhaps as a metaphor for specific emotions (e.g., "bittersweet") and/or specific meanings (e.g., "interesting", "complex", "difficult to swallow"). Indeed, food cues have been used to convey information about "character's status, race, culture, and class; or even as a central thematic device within the narrative, making food an important, tough frequently discounted, cinematic communication tool" ( [23, p. 126]; food might also convey a range of affective meanings [42]).…”

Section: Incorporating Taste/flavor Into Film and More General Medimentioning

confidence: 99%

Towards Multisensory Storytelling with Taste and Flavor

Velasco

Tu²,

Obrist

2018

Proceedings of the 3rd International Workshop on Multisensory Approaches to Human-Food Interaction

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Film makers, producers, and theaters have continuously looked at ways to embody and/or integrate multiple sensory cues in the experiences they deliver. Here, we present a reflection on past attempts, lessons learnt, and future directions for the community around multisensory TV, film, and multimedia as a historical, though renewed, space of content creation. In particular, we present an overview of what we call "tasty film", that is, film involving taste, flavor, and more broadly food and drink inputs, to influence the audience experience. We suggest that such elements should be considered beyond "add-ons" in film experiences. We advocate for experimentation with new kinds of storytelling taking inspiration from multisensory design research and work on sensory substitution. We position this article as a starting point for anyone interested in multisensory film involving taste, flavor, and foods.

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Section: Incorporating Taste/flavor Into Film and More General Medimentioning

confidence: 99%