ICMI Workshops 2017
19th ACM International Conference on Multimodal Interaction (ICMI 2017)
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2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction (MHFI 2017), November 13, 2017, Glasgow, UK

MHFI 2017 – Proceedings

Contents - Abstracts - Authors

2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction (MHFI 2017)

Title Page

Message from the Chairs
Welcome to the 2nd workshop on Multisensory Approaches to Human-Food Interaction (MHFI), Glasgow, Scotland, November 13th, 2017, held in conjunction with the 19th ACM International Conference on Multimodal Interaction (ICMI 2017). In this 2nd workshop on Multisensory Approaches to Human-Food Interaction, we called for investigations and applications of systems that create new, or enhance already existing, eating and drinking experiences (‘hacking’ food experiences) in the context of Human-Food Interaction.
Are Food Cinemagraphs More Yummy Than Stills?
Alexander Toet, Martin G. van Schaik, Daisuke Kaneko, and Jan B. F. van Erp
(TNO, Netherlands; Kikkoman Europe R&D Laboratory, Netherlands; University of Twente, Netherlands)
Cinemagraphs are a new medium that is intermediate between photographs and videos: most of the frame is static, while some details are animated in a seamless loop. Given their vivid appearance we expected that food cinemagraphs evoke stronger affective and appetitive responses than their static counterparts (stills). In this study we measured the Liking (affective) and Wanting (appetitive) responses to both cinemagraphs and stills representing a wide range of different food products. Our results show that food cinemagraphs only slightly increase Wanting scores and do not affect Liking scores, compared to similar stills. Although we found no main effect of image dynamics on Liking, we did observe a significant effect for some individual food items. However, the effects of image dynamics on Liking and Wanting appeared to be product specific: for some products dynamic images were scored higher on Liking or Wanting, while static images were scored higher for other products. This suggests that image dynamics intensifies subjective Liking and Wanting judgements but does not alter their polarity. Further research is needed to resolve this issue.
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Development of a Mobile Multi-device Nutrition Logger
Andreas Seiderer, Simon Flutura, and Elisabeth André
(University of Augsburg, Germany)
In this paper we present a mobile system for nutrition logging which integrates multiple devices and modalities to facilitate food and drink tracking. The user is free to decide in each situation to use the most appropriate device combination out of a smartphone, smartwatch and smartscale. We describe the design and implementation of our system which is based on a requirements analysis. Finally, first results of a preliminary in-situ study with the prototype are reported giving first hints about the benefits and challenges of this multi-device approach in daily life scenarios.
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Let’s Drink This Song Together: Interactive Taste-Sound Systems
Bruno Mesz, Kevin Herzog, Juan Cruz Amusátegui, Lucas Samaruga, and Sebastián Tedesco
(Universidad Nacional de Tres de Febrero, Argentina; Universidad Nacional de Quilmes, Argentina)
We present three digital systems: the Augmented Glass, the Bone-Conduction Hookah, and the sound installation T2M, designed for displaying sound and taste stimuli, with applications in research on crossmodal taste-sound interactions, multisensory experiences and performances, entertainment and health.
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Assessing the Impact of Music on Basic Taste Perception using Time Intensity Analysis
Qian Janice Wang, Bruno Mesz, and Charles Spence
(University of Oxford, UK; Universidad Nacional de Tres de Febrero, Argentina)
Several recent studies have examined the impact of music on the evaluation of food and drink, but none have relied on time-based methods. Since music and food/drink are both time-varying in nature, it would seem only appropriate to take temporality into account when studying the impact of music on the eating/drinking experience. A common method of time-based sensory evaluation of food products is time-intensity (TI), where a specific sensory attribute is measured over time. In the present investigation, we used TI analysis to measure temporal changes in sweetness and sourness evaluations of an off-dry white wine when the music stimulus changed from a soundtrack commonly associated with sweetness to one associated with sourness instead, and vice versa. The results revealed that a change of soundtrack results in a change in taste intensity (for both sweetness and sourness) in the same direction as the change in the soundtrack. More specifically, a switch from the sweet to the sour soundtrack enhanced the intensity of sourness, whereas a switch from sour to sweet soundtrack enhanced the perceived intensity of sweetness. Potential implications for the mechanisms underlying the auditory modification of taste and opportunities for future studies are discussed.
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An Exploration of Taste-Emotion Mappings from the Perspective of Food Design Practitioners
Tom Gayler and Corina Sas
(Lancaster University, UK)
This paper explores taste-emotion mappings and how they may inform the design of user experience in HCI. We report interviews with 7 food industry professionals and discuss the findings against laboratory-based psychology studies. While the sweet-positive affect and bitter-negative affect mappings were confirmed, those for sour, salty and umami tastes were challenged. Our outcomes highlight a more nuanced understanding of taste-emotion mappings, the influence of taste intensity and the importance of narrative and temporality when designing taste experience in naturalistic settings.
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Gustatory Interface: The Challenges of ‘How’ to Stimulate the Sense of Taste
Chi Thanh Vi, Damien Ablart, Daniel Arthur, and Marianna Obrist
(University of Sussex, UK)
Gustatory interfaces have gained popularity in the field of human-computer interaction, especially in the context of augmenting gaming and virtual reality experiences, but also in the context of food interaction design enabling the creation of new eating experiences. In this paper, we first review prior works on gustatory interfaces and particularly discuss them based on the use of either a chemical, electrical and/or thermal stimulation approach. We then present two concepts for gustatory interfaces that represent a more traditional delivery approach (using a mouthpiece) versus a novel approach that is based on principles of acoustic levitation (contactless delivery). We discuss the design opportunities around those two concepts in particular to overcome challenges of "how" to stimulate the sense of taste.
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