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Tip of my Tongue: Eating for Cognition

Research output: Contribution to conference - Without ISBN/ISSN Conference paperpeer-review

Publication date4/05/2019
Number of pages5
<mark>Original language</mark>English
EventBody as a Starting Point - CHI, Glasgow, United Kingdom
Duration: 4/05/20195/05/2019


WorkshopBody as a Starting Point
Abbreviated titleBAaSP
Country/TerritoryUnited Kingdom
Internet address


Our position takes food as a material for interaction design, examining how we eat shapes the way we think and perceive the world around us. Starting from the connections between odor and memory, and between tastes and judgement we describe the potential for food to support novel interactions. Our proposal uses food produced by 3D printing to explore how it can perform the role of memory cue or shape perceptions within interactive experiences. Towards this goal we discuss methods that support designing with the personal nature of the connections between specific odors and memories. In concluding our position, we reflect on questions that arise from taking a holistic perspective on designing for bodily experience and outline some directions in which this proposal should be developed.