Accepted author manuscript, 499 KB, PDF document
Available under license: CC BY: Creative Commons Attribution 4.0 International License
Final published version
Licence: CC BY: Creative Commons Attribution 4.0 International License
Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSN › Conference contribution/Paper › peer-review
Publication date | 13/06/2022 |
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Host publication | DIS 2022 - Proceedings of the 2022 ACM Designing Interactive Systems Conference: Digital Wellbeing |
Place of Publication | New York |
Publisher | ACM |
Pages | 1441-1456 |
Number of pages | 16 |
ISBN (electronic) | 9781450393584 |
<mark>Original language</mark> | English |
Event | Designing Interactive Systems 2022 (DIS'22) - online event Duration: 13/06/2022 → 17/06/2022 https://dis.acm.org/2022/ |
Conference | Designing Interactive Systems 2022 (DIS'22) |
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Period | 13/06/22 → 17/06/22 |
Internet address |
Name | DIS 2022 - Proceedings of the 2022 ACM Designing Interactive Systems Conference: Digital Wellbeing |
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Conference | Designing Interactive Systems 2022 (DIS'22) |
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Period | 13/06/22 → 17/06/22 |
Internet address |
Food experiences integrate multisensory bodily experiences within social interactions infused with rich emotional meaning. This makes food a promising material to be leveraged in the design of novel interactions. However, this richness also raises challenges for food-based design, as current technologies for capturing food experiences have limitedly accounted for their multisensory qualities. We present the design of FlavorDesigner app, a mobile application aimed to support the capture of multisensory food experiences and the crafting of personalized flavor cues to support their later recall. The app interface was evaluated through workshops with 12 participants. Findings outline richer understandings of capturing multisensory experiences, both live and remembered, vocabulary to inform conversations about them, rationale for our app design, and three implications for design and design research including evocative representations for capturing taste and smell; interactive, engaging and valid sensory evaluation scales; and new classes of technologies for food-based multisensory interactions.