Abstract:In this paper, we discuss the possibilities and enjoyment of communication by changes in taste, as well as the concept of expanding the sense of taste. When the tongue is electrically stimulated, it senses a characteristic taste. We developed various apparatuses to change the taste of food and drinks based on this effect [1]. An apparatus for drinks, comprising two electrically conducting straws, is used to change the taste of the drink by the formation of an electrical circuit inside the mouth only when drink… Show more
“…Moreover, sweet -sour, and sweet -bitter pairings were considered by only 4 [20,123,125,185], and 3 [24,56,118] papers, respectively, usually to support contrasting experiences. The remaining 9 papers focusing on taste considered other combinations [121,127,141,146,183] or single tastes [74,126,128,166].…”
Section: Categoriesmentioning
confidence: 99%
“…The first and most common type uses a bespoke tongue probe to apply electric current to the tongue [141,[146][147][148][149]166]. The second type uses a single pole apparatus, such as a fork or chopstick in which electric current passes through the mouth and body via a second contact point of the hand holding it [74,126,128]. The third type uses a device with two opposite polarity probes, for instance a straw, with the tongue used to connect the circuit [74,128].…”
Section: Sensory Aspects Of Eating -New Taste Stimulationmentioning
Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. We report a systematic literature review of 109 papers, and interviews with 18 professional chefs, providing new understandings of prior HFI research, as well as how professional chefs creatively design eating experiences. The findings inform a conceptual framework of designing for user experience leveraging eating experiences. These findings also inform implications for HFI design suggesting the value of multisensory flavor experiences, external and internal sensory stimulation and deprivation, aspects of eating for communicating meaning, and designing with contrasting pleasurable and uncomfortable experiences. The article concludes with six charts as novel generative design tools for HFI experiences focused on sensory, emotional, communicative, performative, and temporal experiences.
“…Moreover, sweet -sour, and sweet -bitter pairings were considered by only 4 [20,123,125,185], and 3 [24,56,118] papers, respectively, usually to support contrasting experiences. The remaining 9 papers focusing on taste considered other combinations [121,127,141,146,183] or single tastes [74,126,128,166].…”
Section: Categoriesmentioning
confidence: 99%
“…The first and most common type uses a bespoke tongue probe to apply electric current to the tongue [141,[146][147][148][149]166]. The second type uses a single pole apparatus, such as a fork or chopstick in which electric current passes through the mouth and body via a second contact point of the hand holding it [74,126,128]. The third type uses a device with two opposite polarity probes, for instance a straw, with the tongue used to connect the circuit [74,128].…”
Section: Sensory Aspects Of Eating -New Taste Stimulationmentioning
Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. We report a systematic literature review of 109 papers, and interviews with 18 professional chefs, providing new understandings of prior HFI research, as well as how professional chefs creatively design eating experiences. The findings inform a conceptual framework of designing for user experience leveraging eating experiences. These findings also inform implications for HFI design suggesting the value of multisensory flavor experiences, external and internal sensory stimulation and deprivation, aspects of eating for communicating meaning, and designing with contrasting pleasurable and uncomfortable experiences. The article concludes with six charts as novel generative design tools for HFI experiences focused on sensory, emotional, communicative, performative, and temporal experiences.
“…We have already proposed the polar opposite circuit [6], and we newly propose the single-pole circuit. Herein, we introduce these apparatuses.…”
Section: Electric Taste Apparatusesmentioning
confidence: 99%
“…In a recent study, we used electric taste to study the problem of irreversible change [6]. Humans perceive electric stimuli as a characteristic electric taste, which is used in gustatory testing.…”
Electric taste is a characteristic taste produced when the tongue is electrically stimulated. We have proposed apparatuses to add electric taste to food and drink. An interactive system could be developed to synchronize video contents using the reversibility and instantaneity of electric taste. However, to do so, the presentation time must be determined based on the different latency for the perception of each sense. We measured the latencies for electric taste and visual stimuli as a basic evaluation for a content presentation system in which electric taste and visual content are synchronized.
“…There are various fields of studies, such as study to prevent overeating by judging whether the number of chewing is appropriately [16,19], research to estimate the calorie and balance using image recognition and propose an appropriate diet balance [17], and research to estimate the texture from the analysis of chewing sound using bone conduction microphone [32]. Also, studies using physical information were also being conducted such as research using augmented reality to change the size of food [21] and the research to perceive the taste by applying electric stimulation to the tongue [20]. A meal log can record various information about a meal, such as what the user ate when he or she ate and how long the meal took.…”
Eating activity understanding has been extensively studied for its importance in our lives. Due to the lack of proper dietary management, obesity has been increasing worldwide, which causes many diseases. In this regard, adequate diet management is crucial for having a healthier life. This study aims to develop a system that allows users to manage their diet easily. This research proposed a method that estimates eating activities. The main objective of this research is to use an eating manner (way of eating) to identify more accurately the eating activity by arm's acceleration using a smartwatch. The acceleration data were collected using a smartwatch during different mealtime. A total of 12 features are extracted from this data. We have examined different classifiers' performance. Among them, the Support Vector Machine (cubic SVM) classifier performed best among all. An evaluation of the system resulted in eating activities detected with the maximum accuracy of 76.4% and an average accuracy of 71.9% using 10-folds cross-validation.
CCS CONCEPTS• Ubiquitous and mobile computing → Activity prediction.
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