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    Rights statement: © ACM, 2017. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in ICMI 2017 Proceedings of the 19th ACM International Conference on Multimodal Interaction http://dx.doi.org/10.1145/3136755.3137030

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Towards edible interfaces: designing interactions with food

Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSNConference contribution/Paper

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Towards edible interfaces : designing interactions with food. / Gayler, Tom.

ICMI 2017 Proceedings of the 19th ACM International Conference on Multimodal Interaction. New York : ACM, 2017. p. 623-627.

Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSNConference contribution/Paper

Harvard

Gayler, T 2017, Towards edible interfaces: designing interactions with food. in ICMI 2017 Proceedings of the 19th ACM International Conference on Multimodal Interaction. ACM, New York, pp. 623-627, 19th ACM International Conference on Multimodal Interaction, Glasgow, United Kingdom, 13/11/17. https://doi.org/10.1145/3136755.3137030

APA

Gayler, T. (2017). Towards edible interfaces: designing interactions with food. In ICMI 2017 Proceedings of the 19th ACM International Conference on Multimodal Interaction (pp. 623-627). ACM. https://doi.org/10.1145/3136755.3137030

Vancouver

Gayler T. Towards edible interfaces: designing interactions with food. In ICMI 2017 Proceedings of the 19th ACM International Conference on Multimodal Interaction. New York: ACM. 2017. p. 623-627 https://doi.org/10.1145/3136755.3137030

Author

Gayler, Tom. / Towards edible interfaces : designing interactions with food. ICMI 2017 Proceedings of the 19th ACM International Conference on Multimodal Interaction. New York : ACM, 2017. pp. 623-627

Bibtex

@inproceedings{ae1992445fa240578ad503148bf21438,
title = "Towards edible interfaces: designing interactions with food",
abstract = "Food provides humans with some of the most universal and rich sensory experiences possible. For a long time technology was unable to recreate such experiences but now new innovations are changing that. Using the novel manufacturing technology of 3D printed food, I am developing {\textquoteleft}Edible Interfaces{\textquoteright}. My research uses a user-centered research approach to focus on food as material for interactive experience in HCI. This will lead to development of Edible Interfaces that are built on the understanding and application of the experiential affordances of food. Designing with food allows the creation of forms of experience not possible through traditional interfaces. My studies so far have explored the perceptions of 3D printed food and potentials for food to advance affective computing. This knowledge is broadening on-going work in the field of multi-sensory HCI and delivering a new perspective on how we design for experience.",
keywords = "Multi-sensory interaction, taste, user experience, taste experiences, sensory research, 3D printed food",
author = "Tom Gayler",
note = "{\textcopyright} ACM, 2017. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in ICMI 2017 Proceedings of the 19th ACM International Conference on Multimodal Interaction http://dx.doi.org/10.1145/3136755.3137030; 19th ACM International Conference on Multimodal Interaction, ICMI 17 ; Conference date: 13-11-2017 Through 17-11-2017",
year = "2017",
month = nov
day = "13",
doi = "10.1145/3136755.3137030",
language = "English",
pages = "623--627",
booktitle = "ICMI 2017 Proceedings of the 19th ACM International Conference on Multimodal Interaction",
publisher = "ACM",
url = "https://icmi.acm.org/2017/",

}

RIS

TY - GEN

T1 - Towards edible interfaces

T2 - 19th ACM International Conference on Multimodal Interaction

AU - Gayler, Tom

N1 - © ACM, 2017. This is the author's version of the work. It is posted here for your personal use. Not for redistribution. The definitive Version of Record was published in ICMI 2017 Proceedings of the 19th ACM International Conference on Multimodal Interaction http://dx.doi.org/10.1145/3136755.3137030

PY - 2017/11/13

Y1 - 2017/11/13

N2 - Food provides humans with some of the most universal and rich sensory experiences possible. For a long time technology was unable to recreate such experiences but now new innovations are changing that. Using the novel manufacturing technology of 3D printed food, I am developing ‘Edible Interfaces’. My research uses a user-centered research approach to focus on food as material for interactive experience in HCI. This will lead to development of Edible Interfaces that are built on the understanding and application of the experiential affordances of food. Designing with food allows the creation of forms of experience not possible through traditional interfaces. My studies so far have explored the perceptions of 3D printed food and potentials for food to advance affective computing. This knowledge is broadening on-going work in the field of multi-sensory HCI and delivering a new perspective on how we design for experience.

AB - Food provides humans with some of the most universal and rich sensory experiences possible. For a long time technology was unable to recreate such experiences but now new innovations are changing that. Using the novel manufacturing technology of 3D printed food, I am developing ‘Edible Interfaces’. My research uses a user-centered research approach to focus on food as material for interactive experience in HCI. This will lead to development of Edible Interfaces that are built on the understanding and application of the experiential affordances of food. Designing with food allows the creation of forms of experience not possible through traditional interfaces. My studies so far have explored the perceptions of 3D printed food and potentials for food to advance affective computing. This knowledge is broadening on-going work in the field of multi-sensory HCI and delivering a new perspective on how we design for experience.

KW - Multi-sensory interaction

KW - taste

KW - user experience

KW - taste experiences

KW - sensory research

KW - 3D printed food

U2 - 10.1145/3136755.3137030

DO - 10.1145/3136755.3137030

M3 - Conference contribution/Paper

SP - 623

EP - 627

BT - ICMI 2017 Proceedings of the 19th ACM International Conference on Multimodal Interaction

PB - ACM

CY - New York

Y2 - 13 November 2017 through 17 November 2017

ER -