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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Final published version
Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSN › Conference contribution/Paper › peer-review
Research output: Contribution in Book/Report/Proceedings - With ISBN/ISSN › Conference contribution/Paper › peer-review
}
TY - GEN
T1 - Sensory probes
T2 - Designing Interactive Systems (DIS 2021)
AU - Gayler, Tom
AU - Sas, Corina
AU - Kalnikaitė, Vaiva
N1 - © 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
PY - 2021/6/28
Y1 - 2021/6/28
N2 - 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.
AB - 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.
KW - Probes
KW - Multisensory Design
KW - Exploratory Design Research Methods
KW - Food
KW - Flavor
KW - Experience
U2 - 10.1145/3461778.3462013
DO - 10.1145/3461778.3462013
M3 - Conference contribution/Paper
SP - 666
EP - 682
BT - DIS '21: Designing Interactive Systems Conference 2021
PB - ACM
CY - New York
Y2 - 28 June 2021 through 2 July 2021
ER -