The Future of Human-Food Interaction

There is an increasing interest in food within the HCI discipline, with many interactive prototypes emerging that augment, extend and challenge the various ways people engage with food, ranging from growing plants, cooking ingredients, serving dishes and eating together. Grounding theory is also emerging that in particular draws from embodied interactions, highlighting the need to consider not only instrumental, but also experiential factors specific to human-food interactions. Considering this, we are provided with an opportunity to extend human-food interactions through knowledge gained from designing novel systems emerging through technical advances. This workshop aims to explore the possibility of bringing practitioners, researchers and theorists together to discuss the future of human-food interaction with a particular highlight on the design of experiential aspects of human-food interactions beyond the instrumental. This workshop extends prior community building efforts in this area and hence explicitly invites submissions concerning the empirically-informed knowledge of how technologies can enrich eating experiences. In doing so, people will benefit not only from new technologies around food, but also incorporate the many rich benefits that are associated with eating, especially when eating with others.

[1]  Mark Conner,et al.  The Social Psychology Of Food , 2002 .

[2]  Brillat-Savarin,et al.  M.F.K. Fisher's translation of The physiology of taste, or, Meditations on transcendental gastronomy , 1948 .

[3]  Denisa Kera,et al.  Soylent Diet Self-Experimentation: Design Challenges in Extreme Citizen Science Projects , 2017, CSCW.

[4]  Kenton O'Hara,et al.  Designing for human – food interaction: An introduction to the special issue on ‘ food and interaction design ’ , 2013 .

[5]  Florian Mueller,et al.  Future of Food in the Digital Realm , 2017, CHI Extended Abstracts.

[6]  Rohit Ashok Khot,et al.  Human-Food Interaction , 2019, Found. Trends Hum. Comput. Interact..

[7]  Kenton O'Hara,et al.  Food and interaction design: designing for food in everyday life , 2012, CHI Extended Abstracts.

[8]  Anton Nijholt,et al.  3rd International Workshop on Multisensory Approaches to Human-Food Interaction , 2018, ICMI.

[9]  Amit Zoran,et al.  Digital Gastronomy: Methods & Recipes for Hybrid Cooking , 2016, UIST.

[10]  Krishnendu Ray,et al.  The practice of eating , 2018 .

[11]  Amit Zoran,et al.  Cooking With Computers: The Vision of Digital Gastronomy [Point of View] , 2019, Proc. IEEE.

[12]  Justin Marshall,et al.  Handmaking Food Ideals: Crafting the Design of Future Food-related Technologies , 2018, Conference on Designing Interactive Systems.

[13]  Arinobu Niijima,et al.  A proposal of virtual food texture by electric muscle stimulation , 2016, 2016 IEEE International Conference on Multimedia & Expo Workshops (ICMEW).

[14]  Florian Mueller,et al.  "You Better Eat to Survive": Exploring Cooperative Eating in Virtual Reality Games , 2018, TEI.

[15]  Takuji Narumi,et al.  The future of computing and food: extended abstract , 2018, AVI.

[16]  Jon D. Holtzman,et al.  Food and Memory , 2006 .

[17]  Rob Comber,et al.  Temporal, affective, and embodied characteristics of taste experiences: a framework for design , 2014, CHI.

[18]  Paul Rozin,et al.  Food and life, pleasure and worry, among American college students: gender differences and regional similarities. , 2003, Journal of personality and social psychology.

[19]  Yoram Chisik,et al.  Chasing play potentials in food culture: embracing children's perspectives , 2020, IDC.

[20]  Jie Sun,et al.  A Review on 3D Printing for Customized Food Fabrication , 2015 .

[21]  Danielle Wilde,et al.  Crafting and Tasting Issues in Everyday Human-Food Interactions , 2019, Conference on Designing Interactive Systems.

[22]  Cristiano Storni,et al.  Digital Health & Self-experimentation: Design Challenges & Provocations , 2017, CHI Extended Abstracts.

[23]  Marcus Foth,et al.  Eat, Cook, Grow: Mixing Human-Computer Interactions with Human-Food Interactions , 2014 .

[24]  Walter C Willett,et al.  Current evidence on healthy eating. , 2013, Annual review of public health.

[25]  S. Mintz,et al.  The Anthropology of Food and Eating , 2002 .

[26]  Rob Comber,et al.  The Art of Everyday Food Science: Foraging for Design Opportunities , 2016, CHI Extended Abstracts.

[27]  Damien Blackwell,et al.  Gastrophysics. The new science of eating [Book Review] , 2017 .

[28]  Michelle Donovan.  Mindful Eating: A Guide to Rediscovering a Healthy and Joyful Relationship With Food , 2018, Journal of Nutrition Education and Behavior.

[29]  Rob Comber,et al.  Food for thought: designing for critical reflection on food practices , 2012, DIS '12.

[30]  Peter J. Rogers,et al.  Connecting biology with psychology to make sense of appetite control , 2016 .

[31]  Katherine Isbister,et al.  Making Sense of Human-Food Interaction , 2019, CHI.

[32]  Florian Mueller,et al.  Arm-A-Dine: Towards Understanding the Design of Playful Embodied Eating Experiences , 2018, CHI PLAY.

[33]  Rohit Ashok Khot,et al.  Designing Recipes for Digital Food Futures , 2018, CHI Extended Abstracts.

[34]  Amit Zoran,et al.  Cooking with computers: the vision of digital gastronomy , 2021, Gastronomy and Food Science.

[35]  Lynn Dombrowski,et al.  Designing Sustainable Food Systems , 2017, CHI Extended Abstracts.

[36]  Hanwool Choe,et al.  Eating together multimodally: Collaborative eating in mukbang, a Korean livestream of eating , 2019, Language in Society.

[37]  Larissa Hjorth,et al.  EdiPulse: Investigating a Playful Approach to Self-monitoring through 3D Printed Chocolate Treats , 2017, CHI.

[38]  Chi Thanh Vi,et al.  TastyFloats: A Contactless Food Delivery System , 2017, ISS.

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

[40]  Anton Nijholt,et al.  MHFI 2017: 2nd international workshop on multisensorial approaches to human-food interaction (workshop summary) , 2017, ICMI.

[41]  Yan Wang,et al.  The Singing Carrot: Designing Playful Experiences with Food Sounds , 2018, CHI PLAY.

[42]  Yvonne Rogers,et al.  Green food technology: UbiComp opportunities for reducing the environmental impacts of food , 2013, UbiComp.

[43]  Carol Chenco,et al.  Nutritionism: The Science and Politics of Dietary Advice , 2014 .

[44]  D. Lupton,et al.  Food, the body, and the self , 1996 .

[45]  Elena Márquez Segura,et al.  Chasing Play Potentials in Food Culture to Inspire Technology Design , 2019, CHI PLAY.

[46]  Yan Wang,et al.  WeScream!: Toward Understanding the Design of Playful Social Gustosonic Experiences with Ice Cream , 2020, Conference on Designing Interactive Systems.

[47]  Hiroshi Ishii,et al.  Transformative Appetite: Shape-Changing Food Transforms from 2D to 3D by Water Interaction through Cooking , 2017, CHI.