Film makers, producers, and theaters have continuously looked at ways to embody and/or integrate multiple sensory cues in the experiences they deliver. Here, we present a reflection on past attempts, lessons learnt, and future directions for the community around multisensory TV, film, and multimedia as a historical, though renewed, space of content creation. In particular, we present an overview of what we call "tasty film", that is, film involving taste, flavor, and more broadly food and drink inputs, to influence the audience experience. We suggest that such elements should be considered beyond "add-ons" in film experiences. We advocate for experimentation with new kinds of storytelling taking inspiration from multisensory design research and work on sensory substitution. We position this article as a starting point for anyone interested in multisensory film involving taste, flavor, and foods.
The excitement around computing technology in all aspects of life requires that we tackle fundamental issues of healthcare, leisure, labor, education, and food to create the society we want. The aim of this satellite event was to bring together a variety of different stakeholders, ranging from local food producers, chefs, designers, engineers, data scientists, and sensory scientists, to discuss the interwoven future of computing technology and food. This event was co-located with the AVI 2018 conference and supported by the ACM Future of Computing Academy (ACM-FCA).1The event followed a co-creation approach that encourages conjoined creative and critical thinking that feeds into the formulation of a manifesto on the future of computing and food. We hope this will inspire future discussions on the transformative role of computing technology on food.
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