Chasing Play Potentials in Food Culture

Bertran, Ferran Altarriba; Duval, Jared; Segura, Elena Márquez; Vidal, Laia Turmo; Chisik, Yoram; Casulleras, Marina Juanet; Pañella, Oscar García; Isbister, Katherine; Wilde, Danielle

doi:10.1145/3357236.3395575

Cited by 19 publications

(3 citation statements)

References 18 publications

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“…Despite its breadth, [24], most such work has employed traditional research and design methods, with limited effort towards novel exploratory design research methods tailored to the unique qualities of food as resource for design. The few attempts in this direction include a framework for designing temporal, embodied and affective experiences with taste [46], material food probes for the exploration of flavors in intimate relationships [23], drawing on 'play potentials' [2] to reinterpret existing cultural food experiences, and experimental food crafting to explore its value for new interactive food technologies [16]. These valuable contributions however are narrowly focused either on a single aspect of sensory experience (taste) or tied to a particular food material (liquid-based 3D printed food).…”

Section: Designing For Human-food Interactionmentioning

confidence: 99%

“…The Letters and TasteWho gameboard were only slightly revised to match the topic of the second study. That these two probes could be easily adapted to differing studies and contexts celebrating emotions and or the body, indicates they could be further adapted to fit other emerging concerns in HFI such as space-based [47] or playful [2] food experiences. Despite their success in sensitizing participants and contributing to later co-design, there remains the potential to further improve these probes.…”

Section: Lessons Learned By Co-creating the Probe Packagementioning

confidence: 99%

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Sensory Probes: An Exploratory Design Research Method for Human-Food Interaction

Gayler

Sas

Kalnikaitė³

2021

Designing Interactive Systems Conference 2021

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Designing interactions with food holds potential for rich multisensory experiences but their pervasiveness can challenge our understanding of them. This paper presents the design and evaluation of Sensory probes, a novel, exploratory design research method aimed to sensitize participants towards their food experiences. We report on workshops with 8 participants for co-designing the probes, followed by iterative revision through two-week diary studies with 18 participants. Findings indicate strong engagement with the sensory probes and how they brought forward the bodily and sensory aspects of these experiences, alongside emotional and social ones. We highlight the design rationale for the sensory probes which has been both empirically-and theoretically-grounded, provide reflections on the value of these probes for enabling novel perspectives on food experiences, and on probes' ability to capture what we called sensory fragments of participants' experience reflecting distinct sensory aspects form both internal and external senses. CCS CONCEPTS• Human-centered computing → Interaction design; Interaction design process and methods; User centered design; Interaction design; Interaction design theory, concepts and paradigms.

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Section: Designing For Human-food Interactionmentioning

confidence: 99%

Section: Lessons Learned By Co-creating the Probe Packagementioning

confidence: 99%

Sensory Probes: An Exploratory Design Research Method for Human-Food Interaction

Gayler

Sas

Kalnikaitė³

2021

Designing Interactive Systems Conference 2021

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“…Technology is playing a growing role in our everyday interactions with food, ranging from food preparation, via smart kitchens (e.g., [31]) and interactive simulators that foster the development of cooking skills (e.g., [59]), to playful technologies that enhance the experience of eating together [3,6,73,107]. Moreover, with the onset of the COVID-19 pandemic, there has been a massive and sustained shift towards online food orders for groceries, restaurants, and meal kits [53,67] that offer better availability, variety, and convenience than shopping in person [14].…”

Section: Introductionmentioning

confidence: 99%

Design and Evaluation of Technologies for Informed Food Choices

Bomfim

Wong

Liang

et al. 2023

ACM Trans. Comput.-Hum. Interact.

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Technology increasingly mediates our everyday interactions with food, ranging from its production and handling to the experience of preparing and eating it with friends and family. However, it is unclear whether these technologies support decisions conducive to a healthy diet. In this work, we devised the first heuristics for evaluating a technology’s support for food literacy: the interconnected combination of awareness, knowledge, and skills to empower individuals to make informed food choices. We applied an iterative, expert-driven process to derive and refine our heuristics, starting with an established food literacy framework. We then conducted evaluations with Nutrition and HCI experts to show how the heuristics support summative and formative design and evaluations of food-related technologies. We show that the heuristics are valuable design tools, and that they help participants reflect on food literacy challenges. We also discuss tensions between nutrition and HCI best practices.

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