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    Rights statement: © ACM, 2020. This is the author's version of the work. It is posted here by permission of ACM for your personal use. Not for redistribution. The definitive version was published in ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction, https://dl.acm.org/doi/abs/10.1145/3395035.3425644

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Co-Designing Flavor-Based Memory Cues with Older Adults

Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSN › Conference contribution/Paper › peer-review

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Co-Designing Flavor-Based Memory Cues with Older Adults. / Gayler, Tom; Sas, Corina; Kalnikaitė, Vaiva.
ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction. ACM, 2020. p. 287–291.

Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSN › Conference contribution/Paper › peer-review

Harvard

Gayler, T, Sas, C & Kalnikaitė, V 2020, Co-Designing Flavor-Based Memory Cues with Older Adults. in ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction. ACM, pp. 287–291, 4th Workshop on Multisensory Approaches to Human-Food Interaction, 25/10/20. https://doi.org/10.1145/3395035.3425644

APA

Gayler, T., Sas, C., & Kalnikaitė, V. (2020). Co-Designing Flavor-Based Memory Cues with Older Adults. In ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction (pp. 287–291). ACM. https://doi.org/10.1145/3395035.3425644

Vancouver

Gayler T, Sas C, Kalnikaitė V. Co-Designing Flavor-Based Memory Cues with Older Adults. In ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction. ACM. 2020. p. 287–291 doi: 10.1145/3395035.3425644

Author

Gayler, Tom ; Sas, Corina ; Kalnikaitė, Vaiva. / Co-Designing Flavor-Based Memory Cues with Older Adults. ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction. ACM, 2020. pp. 287–291

Bibtex

@inproceedings{b74b67dd2b46400ca65bd7c9e974e44b,
title = "Co-Designing Flavor-Based Memory Cues with Older Adults",
abstract = "This initial study explores the design of flavor-based cues with older adults for their self-defining memories. It proposes using food to leverage the connections between odor and memory to develop new multisensory memory cues. Working with 4 older adults, we identified 6 self-defining autobiographical memories for each participant, 3 related to food, 3 unrelated to food. Flavor-based cues were then created for each memory through a co-design process. Findings indicate the dominance of relationship themes in the identified self-defining memories and that flavor-based cues related mostly to multiple ingredient dishes. We discuss how these findings can support further research and design into flavor-based memory cues through 3D food printing.",
author = "Tom Gayler and Corina Sas and Vaiva Kalnikaitė",
note = "{\textcopyright} ACM, 2020. This is the author's version of the work. It is posted here by permission of ACM for your personal use. Not for redistribution. The definitive version was published in ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction, https://dl.acm.org/doi/abs/10.1145/3395035.3425644; 4th Workshop on Multisensory Approaches to Human-Food Interaction, MHFI '20 ; Conference date: 25-10-2020",
year = "2020",
month = oct,
day = "1",
doi = "10.1145/3395035.3425644",
language = "English",
isbn = "9781450380027",
pages = "287–291",
booktitle = "ICMI '20 Companion",
publisher = "ACM",

}

RIS

TY - GEN

T1 - Co-Designing Flavor-Based Memory Cues with Older Adults

AU - Gayler, Tom

AU - Sas, Corina

AU - Kalnikaitė, Vaiva

N1 - © ACM, 2020. This is the author's version of the work. It is posted here by permission of ACM for your personal use. Not for redistribution. The definitive version was published in ICMI '20 Companion: Companion Publication of the 2020 International Conference on Multimodal Interaction, https://dl.acm.org/doi/abs/10.1145/3395035.3425644

PY - 2020/10/1

Y1 - 2020/10/1

N2 - This initial study explores the design of flavor-based cues with older adults for their self-defining memories. It proposes using food to leverage the connections between odor and memory to develop new multisensory memory cues. Working with 4 older adults, we identified 6 self-defining autobiographical memories for each participant, 3 related to food, 3 unrelated to food. Flavor-based cues were then created for each memory through a co-design process. Findings indicate the dominance of relationship themes in the identified self-defining memories and that flavor-based cues related mostly to multiple ingredient dishes. We discuss how these findings can support further research and design into flavor-based memory cues through 3D food printing.

AB - This initial study explores the design of flavor-based cues with older adults for their self-defining memories. It proposes using food to leverage the connections between odor and memory to develop new multisensory memory cues. Working with 4 older adults, we identified 6 self-defining autobiographical memories for each participant, 3 related to food, 3 unrelated to food. Flavor-based cues were then created for each memory through a co-design process. Findings indicate the dominance of relationship themes in the identified self-defining memories and that flavor-based cues related mostly to multiple ingredient dishes. We discuss how these findings can support further research and design into flavor-based memory cues through 3D food printing.

U2 - 10.1145/3395035.3425644

DO - 10.1145/3395035.3425644

M3 - Conference contribution/Paper

SN - 9781450380027

SP - 287

EP - 291

BT - ICMI '20 Companion

PB - ACM

T2 - 4th Workshop on Multisensory Approaches to Human-Food Interaction

Y2 - 25 October 2020

ER -