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Exploring the Design Space for Human-Food-Technology Interaction: An Approach from the Lens of Eating Experiences
Tom Gayler, Corina Sas, Vaiva Kalnikaitė

CHI'22: ACM Conference on Human Factors in Computing Systems
Session: Brains, Senses and Virtual Reality

Abstract
Embedded in everyday practices, food can be a rich resource for interaction design. This paper focuses on the less explored eating experiences to how bodily, sensory and socio-cultural aspects of eating can be better leveraged for the design of user experience. We report a systematic literature review of 109 papers, and interviews with 18 professional chefs, providing new understandings of prior HFI research, as well as how professional chefs creatively design for aesthetic eating experiences. Findings inform a conceptual framework of designing for user experience leveraging eating experiences, and advancing the mouth and the gut as new sites for HFI. These findings also inform implications for HFI design, suggesting the value of multisensory flavor experiences, external and internal sensory stimulation and deprivation, flavor-emotion mapping, social and cultural aspects of eating for communicating meaning, and designing with contrasting and balancing pleasurable and uncomfortable experiences. The paper concludes with six charts as novel inspirational and generative design tools for HFI experiences focused on sensory, emotional, communicative, performative and temporal experiences.

DOI:: https://dl.acm.org/doi/full/10.1145/3...
WEB:: https://chi2022.acm.org/

Pre-recorded presentations of CHI 2022