The Future of Computing & Food

We’re organizing the satellite event “The Future of Computing & Food” on the 31st May 2018 in Grosseto, Italy, which is co-located with the International Conference on Advanced Visual Interfaces (AVI) 2018 and co-sponsored by the ACM Future of Computing Academy (ACM-FCA). The ambition of this event is to discuss the developments around technology and food through involving a variety of different stakeholders, ranging from local food producers, chefs, artists, to designers, engineers, data scientists, psychologists.

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We invite participation from representatives of both the computing and food industry, so that we can envisage the future of HCI beyond 2020. We aim to bring together this wide range of people from academia and industry to co-create and shape the agenda for the interwoven future of computing technology and the human sensory capabilities and multisensory potential.

In this event, we aim to formulate a Manifesto on the interwoven Future of Computing and Food. This manifesto will get inspiration from the debate raised by different and sometimes antipodal perspectives on food like for instance the ‘infamous’ Manifesto of Futurist Cuisine written by Filippo Tommaso Marinetti in 1909, and the avant-garde’s riposte of the Slow Food Manifesto published by Gambero Rosso on 1987. Our Manifesto will envisage the future of food with the emergence of computing technology that is changing the way we cook, eat, drink and experience food.

Organizers: Marianna Obrist, Patrizia Marti, Carlos Velasco, Yunwen Tu, Takuji Narumi, Naja L. Holten Møller.

For more information, click here.

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CfP: 3rd Workshop on Multisensory Approaches to Human-Food Interaction

We are organizing the 3rd workshop on “Multisensory approaches to human-food interaction” in October 16th, 2018. The workshop will be held in conjunction with the 20th ACM International Conference on Multimodal Interaction in Boulder (CO), USA. After organizing the 1st and 2nd ICMI workshops on “Multisensory Approaches to Human-Food Interaction” in Tokyo (2016) and Glasgow (2017), respectively, we decided to build on the success of these meetings by holding another in 2018. We have a great new team of organizers lined up: Anton Nijholt, Carlos Velasco, Marianna Obrist, Katsunori Okajima, and Charles Spence.

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Click here to learn more about the call for paper. In summary though, we are calling for investigations and applications of systems that create new, or enhance already existing, eating and drinking experiences (‘hacking’ food experiences) in the context of Human-Food Interaction. Moreover, we are interested in those works that are based on the principles that govern the systematic connections that exist between the senses. Human Food Interaction also involves the experiencing food interactions digitally in remote locations. Therefore, in this workshop we are also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for human food interactions. Enhancing social interactions to augment the eating experience is another issue we would like to see addressed in this workshop.

CfP: PhD students, join us in @ACMTVX’s exciting doctoral consortium next June in South Korea!

Doctoral Consortium at ACM TVX, Seoul, South Korea, June 26-28th, 2018

Funding options available!

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Seoul, South Korea

Doctoral Consortium Chairs: Marianna Obrist (University of Sussex, UK) & Carlos Velasco (BI Norwegian Business School, Norway). Please contact the chairs through the email address: dc@tvx2018.com

ACM TVX is the leading international conference for presentation and discussion of research into online video, TV interaction, emerging media, and relevant user experiences.

The TVX Doctoral Consortium (DC) serves as a forum for PhD students to share ideas about the development, use, and evaluation of interactive television, high-definition TV, VR/AR media consumption, and online video user experiences. A great benefit would be to compare approaches, discuss research problems and receive feedback from senior experts of the International Interactive Television/Media community.

PhD students working on topics as below are invited to submit a paper to the Doctoral Consortium for TVX2018: Content production, systems & infrastructures, devices & interaction techniques, user experience & interaction design, media studies, immersive media experiences, alternate realities, data science and recommendations, business models & marketing, and innovative concepts and media art.

Key dates and facts:

• Submission deadline: 30 March 2018 (12:00pm PT)
• Doctoral consortium papers should use the regular SIGCHI paper format
• Submissions must be made via the PCS Submission System
• Notification: 30 April 2018
• Submissions between 2-4 pages (including references)
• Accepted contributions will be published in the Adjunct Proceedings indexed in ACM digital library

For information about the doctoral consortium, the submission guidelines, and student travel grants, please visit: https://tvx.acm.org/2018/?page_id=2612

2nd workshop on Multisensory approaches to human-food interaction – Program

Below, I present the program of the ICMI 2017 2nd workshop on Multisensory approaches to human-food interaction, which I’m co-organizing with Anton Nijholt (University of Twente), Marianna Obrist (University of Sussex), Katsunori Okajima (Yokohama National University), Rick Schifferstein (Delft University of Technology), and Charles Spence (University of Oxford). For more information visit: https://multisensoryhfi.wordpress.com/

Glasgow, Scotland, November 13th, 2017

10:00-10:30am: Welcome and introduction to the “2nd Workshop on Multisensory Approaches Human-Food Interaction” by Anton Nijholt and Carlos Velasco

10:30-11:00am: Keynote speech: “To what extent can perception of food and drink be modified with Augmented Reality technology?” By Katsunori Okajima

11-11:30am: Coffee break and demos

11:30-12:30pm: Paper presentations I

Development of a mobile multi-device nutrition logger by Seiderer, A., Flutura, S., & André, E. 

Are food cinematographs more yummy than stills? by Toet, A., van Schaik, M. G., Kaneko, D., & van Erp, J. B. F. 

Let’s drink this song together: Interactive taste-sound systems by Mesz, B., Herzog, K., Amusátegui, J. C., Samaruga, L., & Tedesco, L. 

12:30-1:30pm:  Lunch break and demos

1:30-3:00pm: Papers and presentations II

Assessing the impact of music on basic taste perception using time intensity analysis by Wang, Q. J., Mesz, B., & Spence, C.

An exploration of taste–emotion mappings from the food experience design perspective by Gayler, T. & Sas, C. 

Gustatory interface: The challenges of ‘how’ to stimulate the sense of taste by Vi, C. T., Ablart, D., Arthur, D., & Obrist, M. 

The context of food: What we can learn from a mobile app? by Gatica-Perez, D.

Final questions and conclusions

3:00-3:30pm: Coffee break

3:00pm-3:30pm: “Multisensory flavor perception in HFI” by Charles Spence

3:30-4:00pm: “Mastering the senses in HCI” by Marianna Obrist

4:00-4:30pm: Closing by Anton Nijholt and Carlos Velasco

Designing multisensory eating and drinking experiences

Below, I present an excerpt from a recent article that I wrote on multisensory eating and drinking for insight+, a publication by the Institute of Asian Consumer Insight in Singapore:

Imagine a typical everyday meal at a restaurant or a hawker centre. With just a little bit of attention you can begin to see that even a simple dining experience is actually a superb fusion of the sensual world around us. At this hypothetical eatery, the menu—specifically its visual design and food descriptions – allows you to imagine the (hopefully) delicious meal you’re about to consume. This is how we embark on our journey through the senses. You’ve ordered, and eventually your food arrives. Immediately, the plated food’s visual characteristics and aroma waft towards you giving a hint as to what you’re about to put in your mouth. To dive into your dish, you may decide to pick up the food directly with your hands or use specific tableware — chopsticks, a fork and steak knife, or a soup spoon. As this happens, you may be immersed in a sonic atmosphere, possibly some drifting notes of background music or the hustle and bustle noise of a busy street. Then you take your first bite. You experience a habitual yet remarkable multisensory impression: that is, flavour. “Flavour” results primarily from the combination of taste and smell as well as some elements of touch1. By now, effectively all your senses have been engaged.

If you want to read the full article, click here.