Next 30th Nov 2017, I’ll be talking about multisensory food and drink experiences in Norsk Ernæringsfaglig Forening NEFF‘s seminar at Litteraturhuset in Oslo.
Next Nov 23, 2017, I’ll be talking about multisensory marketing at a Science and Innovation Union at Oxford University. For more details click here.
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
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.
I will give a talk at Kokepunktet 2017: Sammen om måltidet (Stavanger, Norway, 18th July 2017), hosted by Norway’s biggest food festival Gladmat, on multisensory food and drink experience design. Join me!
*Photo taken from “Kokepunktet 2017: Sammen om måltidet” https://www.facebook.com/events/115070245759511/
- Luis Eduardo Ariz, Neurosketch, Universidad de La Sabana, Colombia
- Ana María Moreno, Neurosketch, Universidad de La Sabana, Colombia
- Rodrigo Salgado, Neurosketch, Universidad de La Sabana, Colombia
- Alejandro Salgado Montejo, Neurosketch, Universidad de La Sabana, Colombia
- Enrique Ter Horst, CESA, Colombia
- Carlos Velasco, Department of Marketing, BI Norwegian Business School, Neurosketch, Norway
We are organizing the 2nd workshop on “Multisensory approaches to human-food interaction” on November 13th, 2017. The workshop will be held in conjunction with the 19th ACM International Conference on Multimodal Interaction in Glasgow, Scotland, November 13-17, 2017. After the 1st workshop on “Multi-sensorial approaches to human-food interaction” last year in Tokyo, Japan, we decided to build on the success of this meeting by holding another in 2017. We have a great new team of organizers lined up: Anton Nijholt, Carlos Velasco, Marianna Obrist, Katsunori Okajima, H.N.J. Schifferstein, and Charles Spence.
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.