Multisensory Human-Food Interaction

Velasco, Carlos; Nijholt, Anton; Karunanayaka, Kasun

doi:10.3389/978-2-88945-518-8

Cited by 9 publications

(2 citation statements)

References 207 publications

(267 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The appearance of food has an impact on our flavor experience. Hence, also, to augment the intrinsic elements of a particular experience (for example, smell and taste in the case of food), we can design crossmodal stimuli by augmenting, among other things, color, shape, or sound [3]. In this way, we can speak of 'taste-through' and 'smell-through' augmented reality.…”

Section: Virtual Humans In Augmented Reality: Observationsmentioning

confidence: 99%

Augmented Reality Humans: Towards Multisensorial Awareness

Nijholt

2021

Lecture Notes in Business Information Processing

View full text Add to dashboard Cite

In augmented reality, we have a virtual layer superimposed on reality. This virtual layer can contain multisensory content, that is, content that stimulates each of our senses: sight, hearing, taste, touch, and smell, and many interoceptive senses such as pain, heat, time, and balance. The virtual layer can contain virtual humans that have virtual senses to explore the augmented reality environment and to interact with real humans. These virtual humans can take on a role in social, marketing, retail, training, education, and entertainment augmented reality applications. In the human-like behavior of virtual humans, we expect awareness, use, and display of awareness of these senses. We present a view on the existing literature on virtual humans in augmented reality with a focus on sense-related presence issues.

show abstract

Section: Virtual Humans In Augmented Reality: Observationsmentioning

confidence: 99%

Augmented Reality Humans: Towards Multisensorial Awareness

Nijholt

2021

Lecture Notes in Business Information Processing

View full text Add to dashboard Cite

show abstract

“…To demonstrate new ways to interact with food, researchers have experimented with emerging technologies such as computational gastronomy (Zoran, 2019), food printing (Khot et al, 2017a;Sun et al, 2015), virtual reality (Arnold et al, 2018), capacitance sensing (Heller, 2021;Wang et al, 2018;Wang et al, 2020), robotics (Mehta et al, 2018), electrical muscle stimulation (Niijima & Ogawa, 2016), acoustic levitation (Vi et al, 2017;Vi et al, 2020), and shapechanging interfaces (Nishihara & Kakehi, 2021;Wang et al, 2017) to illustrate new ways of interacting with food. Also, gastrophysics researchers (Spence, 2017) and multisensory researchers Velasco, 2020;Velasco et al, 2018a;Velasco et al, 2018b) have explored new ways for culinary practitioners and designers to use emerging technology to innovate with food design and enhance the associated dining experiences.…”

Section: Introductionmentioning

confidence: 99%