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

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

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An Exploration of Taste–Emotion Mappings from the Perspective of Food Design Practitioners. / Gayler, Tom; Sas, Corina.

MHFI 2017 Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction. New York : ACM, 2017. p. 23-28.

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

Harvard

Gayler, T & Sas, C 2017, An Exploration of Taste–Emotion Mappings from the Perspective of Food Design Practitioners. in MHFI 2017 Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction. ACM, New York, pp. 23-28, 2nd Workshop on Multisensory Approaches to Human-Food Interaction, Glasgow, United Kingdom, 13/11/17. https://doi.org/10.1145/3141788.3141793

APA

Gayler, T., & Sas, C. (2017). An Exploration of Taste–Emotion Mappings from the Perspective of Food Design Practitioners. In MHFI 2017 Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction (pp. 23-28). ACM. https://doi.org/10.1145/3141788.3141793

Vancouver

Gayler T, Sas C. An Exploration of Taste–Emotion Mappings from the Perspective of Food Design Practitioners. In MHFI 2017 Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction. New York: ACM. 2017. p. 23-28 https://doi.org/10.1145/3141788.3141793

Author

Gayler, Tom ; Sas, Corina. / An Exploration of Taste–Emotion Mappings from the Perspective of Food Design Practitioners. MHFI 2017 Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction. New York : ACM, 2017. pp. 23-28

Bibtex

@inproceedings{13334650641b4208b83cd00fe8e7a60b,
title = "An Exploration of Taste–Emotion Mappings from the Perspective of Food Design Practitioners",
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.",
author = "Tom Gayler and Corina Sas",
year = "2017",
month = nov,
day = "13",
doi = "10.1145/3141788.3141793",
language = "English",
isbn = "9781450355568",
pages = "23--28",
booktitle = "MHFI 2017 Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction",
publisher = "ACM",
note = "2nd Workshop on Multisensory Approaches to Human-Food Interaction, MHFI '17 ; Conference date: 13-11-2017 Through 13-11-2017",
url = "https://multisensoryhfi.wordpress.com",

}

RIS

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 -