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Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSN › Conference contribution/Paper › peer-review
Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSN › Conference contribution/Paper › peer-review
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TY - GEN
T1 - An Exploration of Taste–Emotion Mappings from the Perspective of Food Design Practitioners
AU - Gayler, Tom
AU - Sas, Corina
PY - 2017/11/13
Y1 - 2017/11/13
N2 - 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.
AB - 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.
U2 - 10.1145/3141788.3141793
DO - 10.1145/3141788.3141793
M3 - Conference contribution/Paper
SN - 9781450355568
SP - 23
EP - 28
BT - MHFI 2017 Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction
PB - ACM
CY - New York
T2 - 2nd Workshop on Multisensory Approaches to Human-Food Interaction
Y2 - 13 November 2017 through 13 November 2017
ER -