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 DIS '20: Proceedings of the 2020 ACM Designing Interactive Systems Conference, (2020) https://dl.acm.org/doi/10.1145/3357236.3395533
Accepted author manuscript, 702 KB, PDF document
Available under license: CC BY-NC: Creative Commons Attribution-NonCommercial 4.0 International License
Accepted author manuscript, 418 KB, PDF document
Available under license: CC BY-NC: Creative Commons Attribution-NonCommercial 4.0 International License
Final published version
Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSN › Conference contribution/Paper › peer-review
| Publication date | 3/07/2020 |
|---|---|
| Host publication | DIS 2020 - Proceedings of the 2020 ACM Designing Interactive Systems Conference: Proceedings of the 2020 ACM Designing Interactive Systems Conference |
| Publisher | ACM |
| Pages | 965–978 |
| Number of pages | 14 |
| ISBN (electronic) | 9781450369749 |
| ISBN (print) | 9781450369749 |
| <mark>Original language</mark> | English |
| Event | Designing Interactive Systems DIS 2020 - Eindhoven, Netherlands Duration: 6/07/2020 → 10/07/2020 https://dis.acm.org/2020/ |
| Conference | Designing Interactive Systems DIS 2020 |
|---|---|
| Country/Territory | Netherlands |
| City | Eindhoven |
| Period | 6/07/20 → 10/07/20 |
| Internet address |
| Name | DIS 2020 - Proceedings of the 2020 ACM Designing Interactive Systems Conference |
|---|
| Conference | Designing Interactive Systems DIS 2020 |
|---|---|
| Country/Territory | Netherlands |
| City | Eindhoven |
| Period | 6/07/20 → 10/07/20 |
| Internet address |
Interactions with food are complex, integrating rich multisensory experiences within emotionally meaningful social contexts. Yet, the opportunities for food as material resource for emotional communication have been less explored. We describe a two-month project with 5 couples centered on the co-design of personalized flavors for emotional communication. These were experienced through a three-day preliminary study involving a 3D food printer in participants' homes. We discuss the value of our findings indicating preferences for both remembered and imagined positive flavors and their integration in focal intimacy practices to support emotional coregulation. We also discuss material food probes and their value for exploring and inspiring both design-with, and design-around food.