Home > Research > Publications & Outputs > “It took me back 25 years in one bound”

Research

Electronic data

Links

Text available via DOI:

Keywords

View graph of relations

“It took me back 25 years in one bound”: Self-Generated Flavor-based Cues for Self-defining Memories in Later Life

Research output: Contribution to Journal/Magazine › Journal article › peer-review

Published

Standard

“It took me back 25 years in one bound”: Self-Generated Flavor-based Cues for Self-defining Memories in Later Life. / Gayler, Tom; Sas, Corina; Kalnikaitė, Vaiva.
In: Human-Computer Interaction, Vol. 38, No. 5-6, 02.11.2023, p. 417-458.

Research output: Contribution to Journal/Magazine › Journal article › peer-review

Harvard

Gayler, T, Sas, C & Kalnikaitė, V 2023, '“It took me back 25 years in one bound”: Self-Generated Flavor-based Cues for Self-defining Memories in Later Life', Human-Computer Interaction, vol. 38, no. 5-6, pp. 417-458. https://doi.org/10.1080/07370024.2022.2107518

APA

Gayler, T., Sas, C., & Kalnikaitė, V. (2023). “It took me back 25 years in one bound”: Self-Generated Flavor-based Cues for Self-defining Memories in Later Life. Human-Computer Interaction, 38(5-6), 417-458. https://doi.org/10.1080/07370024.2022.2107518

Vancouver

Gayler T, Sas C, Kalnikaitė V. “It took me back 25 years in one bound”: Self-Generated Flavor-based Cues for Self-defining Memories in Later Life. Human-Computer Interaction. 2023 Nov 2;38(5-6):417-458. Epub 2022 Sept 9. doi: 10.1080/07370024.2022.2107518

Author

Gayler, Tom ; Sas, Corina ; Kalnikaitė, Vaiva. / “It took me back 25 years in one bound” : Self-Generated Flavor-based Cues for Self-defining Memories in Later Life. In: Human-Computer Interaction. 2023 ; Vol. 38, No. 5-6. pp. 417-458.

Bibtex

@article{f2cd4dff045d409a8cad4512c0ecf514,
title = "“It took me back 25 years in one bound”: Self-Generated Flavor-based Cues for Self-defining Memories in Later Life",
abstract = "HCI research on food has focused predominantly on multisensory experience, embodiment, and meaning, but less on its value for memories. However, consistent findings have shown the importance of flavor in supporting the recall of episodic memories, particularly for older people. We report on a two-month project with 12 older adults from whom we elicited 72 self-defining memories, codesigned their bespoke flavor-based cues, and explored the impact of these 3D printed flavor-based cues on recall. Our findings indicate that 78% of memories prompted by flavor-based cues were recalled with intense feelings of being brought back in time, strong positive affect, and sensorial richness. We advance theory on 3D printed flavor-based cues as flexible resource for design of memory technologies integrating sense data, and highlight their qualities. Our findings led to three implications for the design of novel recreational, and therapeutic multisensory reminiscing, and for body-centric multisensory design methods.",
keywords = "3D printed food, self-defining memories, emotions, memory cues, flavor, multisensory use experiences, sensory data, perceptual data, older adults",
author = "Tom Gayler and Corina Sas and Vaiva Kalnikaitė",
year = "2023",
month = nov,
day = "2",
doi = "10.1080/07370024.2022.2107518",
language = "English",
volume = "38",
pages = "417--458",
journal = "Human-Computer Interaction",
issn = "0737-0024",
publisher = "Taylor and Francis Ltd.",
number = "5-6",

}

RIS

TY - JOUR

T1 - “It took me back 25 years in one bound”

T2 - Self-Generated Flavor-based Cues for Self-defining Memories in Later Life

AU - Gayler, Tom

AU - Sas, Corina

AU - Kalnikaitė, Vaiva

PY - 2023/11/2

Y1 - 2023/11/2

N2 - HCI research on food has focused predominantly on multisensory experience, embodiment, and meaning, but less on its value for memories. However, consistent findings have shown the importance of flavor in supporting the recall of episodic memories, particularly for older people. We report on a two-month project with 12 older adults from whom we elicited 72 self-defining memories, codesigned their bespoke flavor-based cues, and explored the impact of these 3D printed flavor-based cues on recall. Our findings indicate that 78% of memories prompted by flavor-based cues were recalled with intense feelings of being brought back in time, strong positive affect, and sensorial richness. We advance theory on 3D printed flavor-based cues as flexible resource for design of memory technologies integrating sense data, and highlight their qualities. Our findings led to three implications for the design of novel recreational, and therapeutic multisensory reminiscing, and for body-centric multisensory design methods.

AB - HCI research on food has focused predominantly on multisensory experience, embodiment, and meaning, but less on its value for memories. However, consistent findings have shown the importance of flavor in supporting the recall of episodic memories, particularly for older people. We report on a two-month project with 12 older adults from whom we elicited 72 self-defining memories, codesigned their bespoke flavor-based cues, and explored the impact of these 3D printed flavor-based cues on recall. Our findings indicate that 78% of memories prompted by flavor-based cues were recalled with intense feelings of being brought back in time, strong positive affect, and sensorial richness. We advance theory on 3D printed flavor-based cues as flexible resource for design of memory technologies integrating sense data, and highlight their qualities. Our findings led to three implications for the design of novel recreational, and therapeutic multisensory reminiscing, and for body-centric multisensory design methods.

KW - 3D printed food

KW - self-defining memories

KW - emotions

KW - memory cues

KW - flavor

KW - multisensory use experiences

KW - sensory data

KW - perceptual data

KW - older adults

U2 - 10.1080/07370024.2022.2107518

DO - 10.1080/07370024.2022.2107518

M3 - Journal article

VL - 38

SP - 417

EP - 458

JO - Human-Computer Interaction

JF - Human-Computer Interaction

SN - 0737-0024

IS - 5-6

ER -