An exploration of taste-emotion mappings from the perspective of food design practitioners

Companion Publication of the 2020 International Conference on Multimodal Interaction

2020

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This initial study explores the design of flavor-based cues with older adults for their self-defining memories. It proposes using food to leverage the connections between odor and memory to develop new multisensory memory cues. Working with 4 older adults, we identified 6 self-defining autobiographical memories for each participant, 3 related to food, 3 unrelated to food. Flavorbased cues were then created for each memory through a codesign process. Findings indicate the dominance of relationship themes in the identified self-defining memories and that flavorbased cues related mostly to multiple ingredient dishes. We discuss how these findings can support further research and design into flavor-based memory cues through 3D food printing. CCS CONCEPTS•Human-centered computing ~ Human computer interaction (HCI) •Human-centered computing ~ Interaction design~ Interaction design process and methods ~ Participatory design

Section: Discussionsupporting

confidence: 64%

Co-Designing Flavor-Based Memory Cues with Older Adults

Companion Publication of the 2020 International Conference on Multimodal Interaction

2020

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“…In addition, when both emotional valence and arousal are considered, tastes can be used to communicate both high arousal and negative valence emotional responses. These findings suggest interesting potential for HCI research, where the exploration of taste as resource for design has focused mostly on taste types [26,47,50,51] and less on taste intensity, nor on the relation between taste type and intensity with user experience [13,31]. Future work should further explore the relationship between taste intensity and user experience, possibly by leveraging flavor experience and other multisensory stimuli [34].…”

Section: Discussionmentioning

confidence: 96%

“…It speculated on how such characteristics could support digital experiences, for example, connecting the lingering quality of a taste with events happening over time [31]. Additionally, interviews with non-HCI practitioners working with food revealed [13] the importance of time, and suggested new taste and emotion mappings (such as sourness with surprise). Despite initial work centered on affective experience through taste [9,13,31] there is a limited understanding of the mappings of tastes and emotions in applied contexts, particularly including those relevant to HCI community [30].…”

Section: Approaches To Taste and User Experience In Hcimentioning

confidence: 99%

Taste Your Emotions

Proceedings of the 2019 on Designing Interactive Systems Conference

2019

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Taste offers unexplored opportunities for novel user experiences in HCI, however it is difficult to design for. While most lab research has shown basic tastes are consistently associated with positive or negative emotional experiences, the value of these mappings for user experience is less explored. In this paper we leverage 3D food printing technologies to report an experimental study investigating the relationship between taste and emotional experience for use in HCI. We present four real-life inspired scenarios: product rating, sports match results, experiential vignettes, and website usability, to explore the understanding and expression of emotional meaning through tastes. Our findings extend previous emotion mappings for sweet and bitter tastes to applied scenarios. We also draw out fresh insights into the role of taste, flavor, and embodiment in experience design, reflecting on the role of 3D food printing in supporting taste interfaces.

“…This work has used technology to improve the experience of eating food through systems that promote healthier eating [5,26,31,38], those employing augmenting sensory experience to improve liking of flavors [34,37] to those supporting social interactions around dining [35,64]. Other strands of work have focused on using food to create new experiences and practices, [20][21][22]29], supporting play [44,61], communicate data [33,49], or explore scientific concepts through embodied experience [15,36]. Despite its breadth, [24], most such work has employed traditional research and design methods, with limited effort towards novel exploratory design research methods tailored to the unique qualities of food as resource for design.…”

Section: Designing For Human-food Interactionmentioning

confidence: 99%

Sensory Probes: An Exploratory Design Research Method for Human-Food Interaction

Designing Interactive Systems Conference 2021

2021

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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. CCS CONCEPTS• Human-centered computing → Interaction design; Interaction design process and methods; User centered design; Interaction design; Interaction design theory, concepts and paradigms.