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An Exploration of Taste–Emotion Mappings from the Perspective of Food Design Practitioners

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Published
Publication date13/11/2017
Host publicationMHFI 2017 Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction
Place of PublicationNew York
PublisherACM
Pages23-28
Number of pages6
ISBN (Print)9781450355568
Original languageEnglish
Event2nd Workshop on Multisensory Approaches to Human-Food Interaction - Glasgow, Glasgow, United Kingdom
Duration: 13/11/201713/11/2017
https://multisensoryhfi.wordpress.com

Workshop

Workshop2nd Workshop on Multisensory Approaches to Human-Food Interaction
Abbreviated titleMHFI '17
CountryUnited Kingdom
CityGlasgow
Period13/11/1713/11/17
Internet address

Workshop

Workshop2nd Workshop on Multisensory Approaches to Human-Food Interaction
Abbreviated titleMHFI '17
CountryUnited Kingdom
CityGlasgow
Period13/11/1713/11/17
Internet address

Abstract

This paper explores taste-emotion mappings and how they may inform the design of user experience in HCI. We report interviews with 7 food industry professionals and discuss the findings against laboratory-based psychology studies. While the sweet-positive affect and bitter-negative affect mappings were confirmed, those for sour, salty and umami tastes were challenged. Our outcomes highlight a more nuanced understanding of taste-emotion mappings, the influence of taste intensity and the importance of narrative and temporality when designing taste experience in naturalistic settings.