Virtually tasty: An investigation of the effect of ambient lightning and 3D-shaped taste stimuli on taste perception in virtual reality

Exploring tasty fluidics for designing food as computational artifact

Sketching the future of human-food interaction: Emerging directions for future practice

Various studies demonstrated how to enrich edible materials with interactivity and shape-change using digital technologies such as 3D printing. We illustrate a collaborative and iterative process of developing a dish for two-Michelin starred restaurant ALCHEMIST in Copenhagen involving designers, material scientists, and chefs. They combined expertise in creative technologies, material behavior, and culinary arts to create novel dining experiences. Through a playful experience workshop, participants generated ideas to incorporate shape-changing food materials into their dishes. Digital prototyping technologies combined with material experiments resulted in an edible flower that through transforming petals becomes a tartelette when in contact with low or high pH solutions. We contribute a vision on how interactive dining experiences can be enriched with material-driven explorations, digital technologies, and experience design methods to create novel opportunities for human-food interaction. We reflect on the role of interaction designers when collaborating with chefs, and material scientists towards achieving this vision. 

/pdf/the-creation-of-a-holistic-interactive-dining-experience-kg0wxt19.pdf

The Creation of a Holistic Interactive Dining Experience with Shape-Changing Food materials at Restaurant alchemist

Various studies demonstrated how to enrich edible materials with interactivity and shape-change using digital technologies such as 3D printing. We illustrate a collaborative and iterative process of developing a dish for two-Michelin starred restaurant ALCHEMIST in Copenhagen involving designers, material scientists, and chefs. They combined expertise in creative technologies, material behavior, and culinary arts to create novel dining experiences. Through a playful experience workshop, participants generated ideas to incorporate shape-changing food materials into their dishes. Digital prototyping technologies combined with material experiments resulted in an edible flower that through transforming petals becomes a tartelette when in contact with low or high pH solutions. We contribute a vision on how interactive dining experiences can be enriched with material-driven explorations, digital technologies, and experience design methods to create novel opportunities for human-food interaction. We reflect on the role of interaction designers when collaborating with chefs, and material scientists towards achieving this vision.

/pdf/the-creation-of-a-holistic-interactive-dining-experience-2vsgqbxl.pdf

The Creation of a Holistic Interactive Dining Experience with Shape-Changing Food Materials at Restaurant Alchemist

In recognition of food's significant experiential pleasures, culinary practitioners and designers are increasingly exploring novel combinations of computing technologies and food. However, despite much creative endeavors, proposals and prototypes have so far largely maintained a traditional divide, treating food and technology as separate entities. In contrast, we present a “Research through Design” exploration of the notion of food as computational artifact: wherein food itself is the material of computation. We describe the Logic Bonbon, a dessert that can hydrodynamically regulate its flavor via a fluidic logic system. Through a study of experiencing the Logic Bonbon and reflection on our design practice, we offer a provisional account of how food as computational artifact can mediate new interactions through a novel approach to food-computation integration, that promotes an enriched future of Human-Food Interaction.

Ryan Wee

Papers

Logic Bonbon: Exploring Food as Computational Artifact