1st international workshop on multi-sensorial approaches to human-food interaction (workshop summary)

This is an introductory paper for the workshop entitled ‘Multi-Sensorial Approaches to Human-Food Interaction’ held at ICMI 2016, which took place the 16th of November, 2016 in Tokyo, Japan. Here we discuss our objectives and the relevance of the workshop, and summarize the key contributions of the position papers. We were able to gather a group of researchers from different countries in Europe and Asia who presented their research and discussed the current developments, trends, limitations, and future applications of the field. Whilst this is the first workshop of its kind, we anticipate that the field of multisensory Human-Food Interaction (HFI) will grow in the upcoming years in terms of research and development, and its products will impact our everyday eating experiences.

[1]  Homei Miyashita,et al.  Enhancing saltiness with cathodal current , 2013, CHI Extended Abstracts.

[2]  C. Spence,et al.  Hedonic mediation of the crossmodal correspondence between taste and shape , 2015 .

[3]  Hidekazu Tanaka,et al.  Chewing jockey: augmented food texture by using sound based on the cross-modal effect , 2011, Advances in Computer Entertainment Technology.

[4]  Takuji Narumi,et al.  Multi-sensorial virtual reality and augmented human food interaction , 2016, MHFI@ICMI.

[5]  Anton Nijholt.  Breaking Fresh Ground in Human–Media Interaction Research , 2014, Front. ICT.

[6]  Takuji Narumi,et al.  Meta cookie , 2010, SIGGRAPH Emerging Technologies.

[7]  Hidekazu Tanaka,et al.  Chewing jockey: augmented food texture by using sound based on the cross-modal effect , 2011, SA '11.

[8]  Adrian C. North,et al.  The effect of background music on the taste of wine. , 2012, British journal of psychology.

[9]  C. Spence.  Multisensory Flavor Perception , 2015, Cell.

[10]  C. Spence,et al.  Technology at the dining table , 2013, Flavour.

[11]  Hui Zhao,et al.  Visual search for triangles in wine labels , 2016, MHFI@ICMI.

[12]  Abdellah Touhafi,et al.  Sound-enhanced gustatory experiences and technology , 2016, MHFI@ICMI.

[13]  Hideyuki Ando,et al.  Saltiness and umami suppression by cathodal electrical stimulation , 2016, MHFI@ICMI.

[14]  C. Spence,et al.  The Perfect Meal: The Multisensory Science of Food and Dining , 2014 .

[15]  Adrian David Cheok,et al.  Electric, thermal, and magnetic based digital interfaces for next generation food experiences , 2016 .

[16]  Aleksandra Mroczko-Wasowicz,et al.  The unity and complexity of flavour perception: multisensory phenomenology and processing in human-food interactions , 2016, MHFI@ICMI.

[17]  Gijs Huisman,et al.  Tasty tech: human-food interaction and multimodal interfaces , 2016, MHFI@ICMI.

[18]  Charles Spence,et al.  The role of auditory cues in modulating the perceived crispness and staleness of potato chips , 2004 .

[19]  Charles Spence,et al.  Colour-taste correspondences: Designing food experiences to meet expectations or to surprise , 2016 .

[20]  Adrian David Cheok,et al.  Initial basic concept of thermal sweet taste interface , 2015, Advances in Computer Entertainment.

[21]  Ali Israr,et al.  Touch, Taste, & Smell User Interfaces: The Future of Multisensory HCI , 2016, CHI Extended Abstracts.

[22]  C. Spence.  Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences , 2015, Flavour.

[23]  Adrian David Cheok,et al.  Digital taste and smell communication , 2011, BODYNETS.

[24]  Anton Nijholt,et al.  A multisensory approach for the design of food and drink enhancing sonic systems , 2016, MHFI@ICMI.

[25]  D. Small,et al.  Odor/taste integration and the perception of flavor , 2005, Experimental Brain Research.