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  • Sensory probes

    Rights statement: © ACM, 2021. 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 '21: Designing Interactive Systems Conference 2021 http://doi.acm.org/10.1145/3461778.3462013

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    Available under license: CC BY-NC: Creative Commons Attribution-NonCommercial 4.0 International License

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Sensory probes: An exploratory design research method for Human-Food Interaction

Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSNConference contribution/Paperpeer-review

Published
Publication date28/06/2021
Host publicationDIS '21: Designing Interactive Systems Conference 2021
Place of PublicationNew York
PublisherACM
Pages666-682
Number of pages17
ISBN (electronic)9781450384766
<mark>Original language</mark>English
EventDesigning Interactive Systems (DIS 2021): Nowhere and Everywhere - Online
Duration: 28/06/20212/07/2021
https://dis.acm.org/2021/

Conference

ConferenceDesigning Interactive Systems (DIS 2021)
Period28/06/212/07/21
Internet address

Conference

ConferenceDesigning Interactive Systems (DIS 2021)
Period28/06/212/07/21
Internet address

Abstract

Designing interactions with food holds potential for rich multisensory experiences but their pervasiveness can challenge our understanding of them. This paper presents the design and evaluation of Sensory probes, a novel, exploratory design research method aimed to sensitize participants towards their food experiences. We report on workshops with 8 participants for co-designing the probes, followed by iterative revision through two-week diary studies with 18 participants. Findings indicate strong engagement with the sensory probes and how they brought forward the bodily and sensory aspects of these experiences, alongside emotional and social ones. We highlight the design rationale for the sensory probes which has been both empirically- and theoretically-grounded, provide reflections on the value of these probes for enabling novel perspectives on food experiences, and on probes’ ability to capture what we called sensory fragments of participants’ experience reflecting distinct sensory aspects form both internal and external senses.

Bibliographic note

© ACM, 2021. 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 '21: Designing Interactive Systems Conference 2021 http://doi.acm.org/10.1145/3461778.3462013