TasteBud

Thanh, Chi; Arthur, Daniel; Obrist, Marianna

doi:10.1145/3279954.3279955

Cited by 16 publications

(7 citation statements)

References 19 publications

(37 reference statements)

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“…The co-designed material food probes are excellent illustrations of less explored material probes, namely those focusing on flavor-based material properties such as taste, texture or color, which in our study were explored for the specific purpose of supporting intimate communication. This extends previous findings on food experiences in HCI relying on just one modality [34,46,48,61] towards multisensory experiences that material food probes can inspire. Our co-designed 3D printed food probes also resemble qualities of technology probes as they are materialized through participants' in-situ interaction with the 3D printer, its app, and the personalized co-designed flavors, mixed and ready to print.…”

Section: Materials Food Probessupporting

confidence: 85%

Material Food Probe

Gayler

Sas

Kalnikaitė³

2020

Proceedings of the 2020 ACM Designing Interactive Systems Conference

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Interactions with food are complex, integrating rich multisensory experiences within emotionally meaningful social contexts. Yet, the opportunities to explore food as material resource for emotional communication have been less explored. We describe a two-month project with 5 couples centered on the co-design of personalized flavors for intimate communication, which were experienced through an explorative three day study involving a 3D food printer in participants' homes. We discuss the value of our findings indicating preferences for both remembered and imagined positive flavors and their integration in focal intimacy practices to support emotional coregulation. We also discuss material food probes and their value for exploring and inspiring both design-with and design-around food.

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Section: Materials Food Probessupporting

confidence: 85%

Material Food Probe

Gayler

Sas

Kalnikaitė³

2020

Proceedings of the 2020 ACM Designing Interactive Systems Conference

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“…This work has used technology to improve the experience of eating food through systems that promote healthier eating [5,26,31,38], those employing augmenting sensory experience to improve liking of flavors [34,37] to those supporting social interactions around dining [35,64]. Other strands of work have focused on using food to create new experiences and practices, [20][21][22]29], supporting play [44,61], communicate data [33,49], or explore scientific concepts through embodied experience [15,36]. 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.…”

Section: Designing For Human-food Interactionmentioning

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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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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“…In light of these fundamental health and life-threatening challenges, food experiences have not been the highest priority for space agencies. However, considering the technological advances and the critical role played by food and its related aspects in human lives (e.g., how specific basic tastes influence people's decision-making, such as sour taste influences human risktaking behavior Vi et al, 2018), we believe that it is time to start thinking about food experiences that are functional, but also more sensorially appealing, pleasurable, and social, during space travel.…”

Section: Unsolved Challenges and Limitationsmentioning

confidence: 99%

“…More recently, technological advancements in acoustic levitation have led to the design of a novel taste-delivery technology that transports and manipulates food morsels (solid and liquid food) in midair (Vi et al, 2017a). All these efforts are directed toward a new generation of interface design based on taste to augment human-computer interactions (e.g., Vi et al, 2017bVi et al, , 2018Velasco et al, 2018) but also help create new food and eating experiences.…”

Section: Introductionmentioning

confidence: 99%