Producing place atmospheres digitally: Architecture, digital visualisations practices and the experience economy

Computer generated images have become the common means for architects and developers to visualise and market future urban developments. This article examines within the context of the experience economy how these digital images aim to evoke and manipulate specific place atmospheres to emphasize the experiential qualities of new buildings and urban environments. In particular, we argue that CGIs are far from ‘just’ glossy representations but are a new form of visualising the urban that captures and markets particular embodied sensations. Drawing on a two year qualitative study of architects’ practices that worked on the Msheireb project, a large scale redevelopment project in Doha (Qatar), we examine how digital visualisation technology enables the virtual engineering of sensory experiences using a wide range of graphic effects. We show how these CGIs are laboriously materialised in order to depict and present specific sensory, embodied regimes and affective experiences to appeal to clients and consumers. Such development has two key implications. Firstly, we demonstrate the importance of digital technologies in framing the ‘expressive infrastructure’ (Thrift 2012) of the experience economy. Secondly, we argue that although the Msheireb CGIs open up a field of negotiation between producers and the Qatari client, and work quite hard at being culturally specific, they ultimately draw “on a Westnocentric literary and sensory palette” (Tolia-Kelly 2006) that highlights the continuing influence of colonial sensibilities in supposedly postcolonial urban processes.This research was funded by the ESRC (RES-062-23-0223)

Development of New Crispy Breads with the Inclusion of Vegetable Additives and Evaluation of Their Quality

Spelt-based crispy breads with the inclusion of herbal supplements (powders of milk thistle, mountain ash, wild rose and green tea extract) and the results of assessing the quality of new products by organoleptic and physico-chemical indicators are presented. For a tasting evaluation, a point scale has been developed for the organoleptic evaluation of sugary-grain crispy breads. On the basis of which the organoleptic analysis of crispy breads, enriched with herbal supplements, has been carried out It is established that the introduction of vegetable additives in the composition of crispy bread leads to an improvement in the organoleptic characteristics of finished products. These products are characterized by a crispy, porous structure, an attractive light cream color, a harmonious taste, a pronounced smell of used additives. According to the results of the tasting evaluation, samples enriched with herbal supplements received the highest score in relation to the control sample, which meets the requirements of potential consumers. On the basis of physico-chemical indicators, it has been established that the introduction of grain additives to crispy breads does not impair the physic-chemical properties of these products.On the basis of the obtained data, the expediency of the production of new spelt-based crispy breads with the inclusion of enriching additives with improved organoleptic properties is substantiated

Food quality: A summary of research conducted under the German Federal Programme for Organic Agriculture and other forms of Sustainable Agriculture

Food quality has been a strong focus of the BÖL research programme since it started in 2001. Among other things, the policy on EU organic regulations was supported with research projects; for example regarding the discussion concerning the admission of meat curing agents (nitrite and nitrate) in 2006. In a project on this subject, consumer acceptance of cured meat products, not using these curing agents, has been described as surprisingly positive, and the practical use of alternative materials and technologies was evaluated. It was found that the implementation of new technologies to reduce the use of curing agents was mainly inhibited by their lacking acceptance in practice, technical adaptation needs and investment in product development as well as disputed legal issues. As part of another project, a guide for processors was created, within which the new methods and solutions were presented. To enhance knowledge transfer regarding the new EU hygiene standards for organic meat proces-sors in 2008, a number of general information and specific documents for the admission application as well as templates for the necessary internal controls were developed. The general use and suitability of new organic food additives were also examined. Different sub-stances, which could serve as binding agents or antioxidants, were tested. Locust bean gum, guar gum, xanthan and agar agar showed a sufficient bond-stabilising effect without affecting the sensory quality of the products. Substances such as ascorbic acid, citric acid, rosemary extract, ginger and lemon juice showed a satisfactory effect against oxidative browning reactions. Furthermore, the use of rye sprouts as an ingredient in wheat bread produced very positive results: a study found that the volume, crumb firmness and crumb elasticity could be improved. The use of ingredients from yam (Dioscorea batatas) was investigated regarding the potential sensory and health benefits for flour blends. In another project, the use of yeast extract in organic foods was reviewed. It was shown here that there is very little research about the components and nutritional effects of yeast extract; also a survey among experts could not come to a clear formulation of conclusions. Thus, it was recommended that each processor should decide for or against the use of yeast extract in each particular case. Since 2008, an additive list is now being published annually and a website has been created where the manufacturers of additives can register themselves and sign up their organically certified and non-certified commercial products for evaluation. The data from the National Nutrition Survey II (NVS II) in 2010 were analysed in detail, looking at organic buying habits in relation to socio-demographic characteristics, parameters of health and nutrition behaviour as well as food consumption. Over 13,000 participants, aged between 18 and 80 years, were included in this survey. The derived recommendations show considerable potential. It was found for example, that organic buyers compared with non-organic buyers are more likely to lead a healthier lifestyle. Altruistic buying motives, such as interest in fair trade, animal welfare and the renunciation of the use of genetic modification, have been identified as a central driver of organic buying behaviour. It was also recommended, in addition to ethical arguments, to integrate health benefits more directly into the marketing of organic food. Further results from the BÖLN research on food quality and processing are continuously published at www.bundesprogramm-oekolandbau.de

About the nature of Kansei information, from abstract to concrete

Designer’s expertise refers to the scientific fields of emotional design and kansei information. This paper aims to answer to a scientific major issue which is, how to formalize designer’s knowledge, rules, skills into kansei information systems. Kansei can be considered as a psycho-physiologic, perceptive, cognitive and affective process through a particular experience. Kansei oriented methods include various approaches which deal with semantics and emotions, and show the correlation with some design properties. Kansei words may include semantic, sensory, emotional descriptors, and also objects names and product attributes. Kansei levels of information can be seen on an axis going from abstract to concrete dimensions. Sociological value is the most abstract information positioned on this axis. Previous studies demonstrate the values the people aspire to drive their emotional reactions in front of particular semantics. This means that the value dimension should be considered in kansei studies. Through a chain of value-function-product attributes it is possible to enrich design generation and design evaluation processes. This paper describes some knowledge structures and formalisms we established according to this chain, which can be further used for implementing computer aided design tools dedicated to early design. These structures open to new formalisms which enable to integrate design information in a non-hierarchical way. The foreseen algorithmic implementation may be based on the association of ontologies and bag-of-words.AN

Consumers’ Perceptions of Novel Process Technologies: The Case of High Pressure Processed Chilled Ready Meals

Consumers’ growing concerns with regard to the food supply chain continue to influence their perceptions of emerging novel food processes. The main objective of this study was to explore consumers’ perceptions and potential purchase motivations for chilled ready meals produced using high pressure processing. In-depth one-to-one soft laddering interviews were conducted in-home with 40 purchasers of chilled ready meals, aged between 18 and 44 years, living in Dublin City and County, Ireland. The in-depth discussions explored a range of issues concerning consumers’ acceptance of high pressure processing, as well as their preferences for high pressure processed chilled ready meal concepts. The results of the study showed that consumers were generally receptive towards high pressure processing of chilled ready meals. Subsequent discussions revealed where consumer acceptance issues could potentially arise concerning the application of high pressure processing to chilled ready meals. The soft laddering technique revealed distinct differences between consumer groups across consumption patterns and life stages with regard to their purchase preferences and potential purchase motivations. The insights generated from this research can assist companies design consumer-relevant communication strategies, which effectively differentiate high pressure processed chilled ready meal from incumbent products.Means-end Chain, Consumer Acceptance, Novel Process Technologies., Agricultural and Food Policy,

JENTIL: responsive clothing that promotes an ‘holistic approach to fashion as a new vehicle to treat psychological conditions’

This paper explores an ongoing interdisciplinary research project at the cutting edge of sensory, aroma and medical work, which seeks to change the experience of fragrance to a more intimate communication of identity, by employing emerging technologies with the ancient art of perfumery. The project illustrates .holistic' clothing called the JENTIL® Collection, following on from the Author’s SmartSecondSkin' PhD research, which describes a new movement in functional, emotional clothing that incorporates scent. The project investigates the emergent interface between the arts and biomedical sciences, around new emerging technologies and science platforms, and their applications in the domain of health and well-being. The JENTIL® Collection focuses on the development of .gentle., responsive clothing that changes with emotion, since the garments are designed for psychological end benefit to reduce stress. This is achieved by studying the mind and advancing knowledge and understanding of how known well-being fragrances embedded in holistic Fashion, could impact on mental health. This paper aims to combine applied theories about human well-being, with multisensory design, in order to create experimental strategies to improve self and social confidence for individuals suffering from depressive illnesses. The range of methodologies employed extends beyond the realm of fashion and textile techniques, to areas such as neuroscience, psychiatry, human sensory systems and affective states, and the increase in popularity of complementary therapies. In this paper the known affective potential of the sense of smell is discussed, by introducing Aroma-Chology as a tool that is worn as an emotional support system to create a personal scent bubble. around the body, with the capacity to regulate mood, physiological and psychological state and improve self-confidence in social situations. The clothing formulates a healing platform around the wearer, by creating novel olfactory experiences in textiles that are not as passive as current microencapsulated capsule systems generally are

The Oneiric Reality of Electronic Scents

This paper investigates the ‘oneiric’ dimension of scent, by suggesting a new design process that can be worn as a fashion accessory or integrated in textile technologies, to subtly alter reality and go beyond our senses. It fuses wearable ‘electronic scent’ delivery systems with pioneering biotechnologies as a ground-breaking ‘science fashion’ enabler. The purpose is to enhance wellbeing by reaching a day‐dream state of being through the sense of smell. The sense of smell (or olfaction) is a chemical sense and part of the limbic system which regulates emotion and memory within the brain. The power of scent makes content extremely compelling by offering a heightened sense of reality which is intensified by emotions such as joy, anger and fear. Scent helps us appreciate all the senses as we embark on a sensory journey unlike any other; it enhances mood, keeps us in the moment, diverts us from distractions, reduces boredom and encourages creativity. This paper highlights the importance of smell, the forgotten sense, and also identifies how we as humans have grown to underuse our senses. It endeavours to show how the reinvention of our sensory faculties is possible through advances in biotechnology. It introduces the new ‘data senses’ as a wearable sensory platform that triggers and fine tunes the senses with fragrances. It puts forward a new design process that is currently being developed in clothing elements, jewellery and textile technologies, offering a new method to deliver scent electronically and intelligently in fashion and everyday consumer products. It creates a personal ‘scent wave’, around the wearer, to allow the mind to wander, to give a deeper sense of life or ‘lived reality’ (verses fantasy), a new found satisfaction and confidence, and to reach new heights of creativity. By combining biology with wearable technologies, we propose a biotechnological solution that can be translated into sensory fashion elements. This is a new trend in 21st century ‘data sensing’, based on holographic biosensors that sense the human condition, aromachology (the science of the effect of fragrance and behaviour), colour-therapy, and smart polymer science. The use of biosensors in the world of fashion and textiles, enables us to act on visual cues or detect scent signals and rising stress levels, allowing immediate information to hand. An ‘oneiric’ mood is triggered by a spectrum of scents which is encased in a micro-computerised ‘scent‐cell’ and integrated into clothing elements or jewellery. When we inhale an unexpected scent, it takes us by surprise; the power of fragrance fills us with pleasurable ripples of multi‐sensations and dream‐like qualities. The aromas create a near trance‐like experience that induces a daydream state of (immediate) satisfaction, or a ‘revived reality’ in our personal scent bubble of reality. The products and jewellery items were copyrighted and designed by Slim Barrett and the technology input was from EG Technology and Epigem

Menthol sensory qualities and smoking topography: a review of tobacco industry documents.

ObjectiveTo determine what the tobacco industry knew about the potential effects of menthol on smoking topography-how a person smokes a cigarette.MethodsA snowball strategy was used to systematically search the Legacy Tobacco Documents Library (http://legacy.library.ucsf.edu) between 1 June 2010 and 9 August 2010. We qualitatively analysed a final collection of 252 documents related to menthol and smoking topography.ResultsThe tobacco industry knew that menthol has cooling, anaesthetic and analgesic properties that moderate the harshness and irritation of tobacco. Owing to its physiological effects, menthol contributes to the sensory qualities of the smoke and affects smoking topography and cigarette preference.ConclusionOur review of industry studies suggests that the amount of menthol in a cigarette is associated with how the cigarette is smoked and how satisfying it is to the smoker. If menthol in cigarettes was banned, as the US Food and Drug Administration (FDA) is currently considering, new/experimental smokers might choose not to smoke rather than experience the harshness of tobacco smoke and the irritating qualities of nicotine. Similarly, established menthol smokers might choose to quit if faced with an unpleasant smoking alternative

The design of surfaces, between empathy and new figuration

Nowadays design languages seem anew defined through images and figures that appear increasingly distant from abstraction. In the time that we live in, where it is prevailing a dominance of individual needs rather common desires, an abandon of abstraction in favour of new figuration, stimulates the opportunity to investigate a new dyad, ‘Project and Empathy’; these terms could summarize well the expanded modality of physical and psychological interaction between people – as individual – and artefacts, through the increasing role of surfaces. The whole world of postmodern image, especially through the digital technologies, tends to offer hyper realistic aesthetic simulacra, altered nature: this is the current world of extension of feelings and sense, in which we are immersed daily. This condition affect the approaches to design, which require a new thinking around technologies, method and tools from training to practice the activity of design: a new attitude for materiality of things, beyond the immateriality of digital reality

A Universalist strategy for the design of Assistive Technology

Assistive Technologies are specialized products aiming to partly compensate for the loss of autonomy experienced by disabled people. Because they address special needs in a highly-segmented market, they are often considered as niche products. To improve their design and make them tend to Universality, we propose the EMFASIS framework (Extended Modularity, Functional Accessibility, and Social Integration Strategy). We first elaborate on how this strategy conciliates niche and Universalist views, which may appear conflicting at first sight. We then present three examples illustrating its application for designing Assistive Technologies: the design of an overbed table, an upper-limb powered orthose and a powered wheelchair. We conclude on the expected outcomes of our strategy for the social integration and participation of disabled people