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  • TGayler_TipOfMyTongue v4

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Tip of my Tongue: Eating for Cognition

Research output: Contribution to conference - Without ISBN/ISSN › Conference paper › peer-review

Published

Standard

Tip of my Tongue: Eating for Cognition. / Gayler, Tom; Sas, Corina; Kalnikaitė, Vaiva.
2019. Paper presented at Body as a Starting Point, Glasgow, United Kingdom.

Research output: Contribution to conference - Without ISBN/ISSN › Conference paper › peer-review

Harvard

Gayler, T, Sas, C & Kalnikaitė, V 2019, 'Tip of my Tongue: Eating for Cognition', Paper presented at Body as a Starting Point, Glasgow, United Kingdom, 4/05/19 - 5/05/19.

APA

Gayler, T., Sas, C., & Kalnikaitė, V. (2019). Tip of my Tongue: Eating for Cognition. Paper presented at Body as a Starting Point, Glasgow, United Kingdom.

Vancouver

Gayler T, Sas C, Kalnikaitė V. Tip of my Tongue: Eating for Cognition. 2019. Paper presented at Body as a Starting Point, Glasgow, United Kingdom.

Author

Gayler, Tom ; Sas, Corina ; Kalnikaitė, Vaiva. / Tip of my Tongue : Eating for Cognition. Paper presented at Body as a Starting Point, Glasgow, United Kingdom.5 p.

Bibtex

@conference{e536fe307af3448a890e78d0f6a4ebd8,
title = "Tip of my Tongue: Eating for Cognition",
abstract = "Our position takes food as a material for interaction design, examining how we eat shapes the way we think and perceive the world around us. Starting from the connections between odor and memory, and between tastes and judgement we describe the potential for food to support novel interactions. Our proposal uses food produced by 3D printing to explore how it can perform the role of memory cue or shape perceptions within interactive experiences. Towards this goal we discuss methods that support designing with the personal nature of the connections between specific odors and memories. In concluding our position, we reflect on questions that arise from taking a holistic perspective on designing for bodily experience and outline some directions in which this proposal should be developed.",
author = "Tom Gayler and Corina Sas and Vaiva Kalnikaitė",
year = "2019",
month = may,
day = "4",
language = "English",
note = "Body as a Starting Point, BAaSP ; Conference date: 04-05-2019 Through 05-05-2019",
url = "https://bodyasstartingpoint.tumblr.com/",

}

RIS

TY - CONF

T1 - Tip of my Tongue

T2 - Body as a Starting Point

AU - Gayler, Tom

AU - Sas, Corina

AU - Kalnikaitė, Vaiva

PY - 2019/5/4

Y1 - 2019/5/4

N2 - Our position takes food as a material for interaction design, examining how we eat shapes the way we think and perceive the world around us. Starting from the connections between odor and memory, and between tastes and judgement we describe the potential for food to support novel interactions. Our proposal uses food produced by 3D printing to explore how it can perform the role of memory cue or shape perceptions within interactive experiences. Towards this goal we discuss methods that support designing with the personal nature of the connections between specific odors and memories. In concluding our position, we reflect on questions that arise from taking a holistic perspective on designing for bodily experience and outline some directions in which this proposal should be developed.

AB - Our position takes food as a material for interaction design, examining how we eat shapes the way we think and perceive the world around us. Starting from the connections between odor and memory, and between tastes and judgement we describe the potential for food to support novel interactions. Our proposal uses food produced by 3D printing to explore how it can perform the role of memory cue or shape perceptions within interactive experiences. Towards this goal we discuss methods that support designing with the personal nature of the connections between specific odors and memories. In concluding our position, we reflect on questions that arise from taking a holistic perspective on designing for bodily experience and outline some directions in which this proposal should be developed.

M3 - Conference paper

Y2 - 4 May 2019 through 5 May 2019

ER -