Rights statement: This document is the Accepted Manuscript version of a Published Work that appeared in final form in ACM Transactions on Computer-Human Interaction, copyright © American Chemical Society after peer review and technical editing by the publisher. To access the final edited and published work see https://dl.acm.org/doi/10.1145/3484439
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Research output: Contribution to Journal/Magazine › Journal article › peer-review
Research output: Contribution to Journal/Magazine › Journal article › peer-review
}
TY - JOUR
T1 - Exploring the design space for human-food-technology interaction
T2 - An approach from the lens of eating experiences
AU - Gayler, Tom
AU - Sas, Corina
AU - Kalnikaitė, Vaiva
N1 - This document is the Accepted Manuscript version of a Published Work that appeared in final form in ACM Transactions on Computer-Human Interaction, copyright © ACM after peer review and technical editing by the publisher. To access the final edited and published work see https://dl.acm.org/doi/10.1145/3484439
PY - 2022/4/30
Y1 - 2022/4/30
N2 - Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. We report a systematic literature review of 109 papers, and interviews with 18 professional chefs, providing new understandings of prior HFI research, as well as how professional chefs creatively design eating experiences. The findings inform a conceptual framework of designing for user experience leveraging eating experiences. These findings also inform implications for HFI design suggesting the value of multisensory flavor experiences, external and internal sensory stimulation and deprivation, aspects of eating for communicating meaning, and designing with contrasting pleasurable and uncomfortable experiences. The article concludes with six charts as novel generative design tools for HFI experiences focused on sensory, emotional, communicative, performative, and temporal experiences.
AB - Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. We report a systematic literature review of 109 papers, and interviews with 18 professional chefs, providing new understandings of prior HFI research, as well as how professional chefs creatively design eating experiences. The findings inform a conceptual framework of designing for user experience leveraging eating experiences. These findings also inform implications for HFI design suggesting the value of multisensory flavor experiences, external and internal sensory stimulation and deprivation, aspects of eating for communicating meaning, and designing with contrasting pleasurable and uncomfortable experiences. The article concludes with six charts as novel generative design tools for HFI experiences focused on sensory, emotional, communicative, performative, and temporal experiences.
KW - food
KW - emotional
KW - design space
KW - sensory
KW - Human-Food Interaction
KW - body
KW - chefs
KW - design
KW - experience
KW - temporal
KW - performative
KW - eating
KW - communicative
U2 - 10.1145/3484439
DO - 10.1145/3484439
M3 - Journal article
VL - 29
SP - 16:1-16:52
JO - ACM Transactions on Computer-Human Interaction (TOCHI)
JF - ACM Transactions on Computer-Human Interaction (TOCHI)
SN - 1073-0516
IS - 2
M1 - 16
ER -