User Perceptions of 3D Food Printing Technologies

3D food printing technologies offer a range of opportunities for HCI, yet so far applications have been limited. We report a survey exploring the attitudes of early adopters towards 3D food printing technology, with the aiming of helping designers create successful applications for this technology

Tip of my Tongue:Eating for Cognition

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

Sensory probes:An exploratory design research method for Human-Food Interaction

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

Socio-technical lifelogging: deriving design principles for a future proof digital past

Lifelogging is a technically inspired approach that attempts to address the problem of human forgetting by developing systems that ‘record everything’. Uptake of lifelogging systems has generally been disappointing, however. One reason for this lack of uptake is the absence of design principles for developing digital systems to support memory. Synthesising multiple studies, we identify and evaluate 4 new empirically motivated design principles for lifelogging: Selectivity, Embodiment, Synergy and Reminiscence. We first summarise 4 empirical studies that motivate the principles, then describe the evaluation of 4 novel systems built to embody these principles. The design principles were generative, leading to the development of new classes of lifelogging system, as well as providing strategic guidance about how those systems should be built. Evaluations suggest support for Selection and Embodiment principles, but more conceptual and technical work is needed to refine the Synergy and Reminiscence principles

FlavorDesigner App:Capturing Multisensory Experiences and Crafting Personalized Flavors for Cueing their Recall

Food experiences integrate multisensory bodily experiences within social interactions infused with rich emotional meaning. This makes food a promising material to be leveraged in the design of novel interactions. However, this richness also raises challenges for food-based design, as current technologies for capturing food experiences have limitedly accounted for their multisensory qualities. We present the design of FlavorDesigner app, a mobile application aimed to support the capture of multisensory food experiences and the crafting of personalized flavor cues to support their later recall. The app interface was evaluated through workshops with 12 participants. Findings outline richer understandings of capturing multisensory experiences, both live and remembered, vocabulary to inform conversations about them, rationale for our app design, and three implications for design and design research including evocative representations for capturing taste and smell; interactive, engaging and valid sensory evaluation scales; and new classes of technologies for food-based multisensory interactions

“It took me back 25 years in one bound”:Self-Generated Flavor-based Cues for Self-defining Memories in Later Life

HCI research on food has focused predominantly on multisensory experience, embodiment, and meaning, but less on its value for memories. However, consistent findings have shown the importance of flavor in supporting the recall of episodic memories, particularly for older people. We report on a two-month project with 12 older adults from whom we elicited 72 self-defining memories, codesigned their bespoke flavor-based cues, and explored the impact of these 3D printed flavor-based cues on recall. Our findings indicate that 78% of memories prompted by flavor-based cues were recalled with intense feelings of being brought back in time, strong positive affect, and sensorial richness. We advance theory on 3D printed flavor-based cues as flexible resource for design of memory technologies integrating sense data, and highlight their qualities. Our findings led to three implications for the design of novel recreational, and therapeutic multisensory reminiscing, and for body-centric multisensory design methods

AffectCam:arousal- augmented sensecam for richer recall of episodic memories

This paper describes the design and evaluation of AffectCam, a wearable system integrating SenseCam and BodyMedia SenseWear for capturing galvanic skin response as a measure of bodily arousal. AffectCam’s algorithms use arousal as a filtering mechanism for selecting the most personally relevant photos captured during people’s ordinary daily life, i.e. high arousal photos. We discuss initial findings showing that emotional arousal does improve the quality of memory recall associated with emotionally arousing events. In particular, the high arousal photos support richer recall of episodic memories than low arousal ones, i.e. over 50% improvement. We also consider how various memory characteristics such as event itself together with emotions and thoughts at the time of encoding, as well as its spatio-temporal context are differently cued by the AffectCam