We present FoodSkin, a technique for adding interactive elements to foods by implementing edible circuits on the surface of the food. The circuit is easily fabricated using commercially available materials. Existing approaches to enhance the eating experience, such as presenting an electrical taste by making food part of an electronic circuit, are challenging to apply to foods with low water content due to their low conductivity. Our technique enables the integration of dry foods into an electronic circuit and provides displaying (e.g., smell or taste) and sensing (e.g., eating activity) functionalities. We describe our fabrication technique with a library of food materials that we can utilize, evaluate the conductivity and adhesion of the gold-leaf traces, introduce demonstrative applications, and conclude with a workshop we conducted to evaluate the accessibility of our technique. FoodSkin enriches the design space for the computer- augmented eating experience by enabling the digital fabrication of electronics on versatile materials, surfaces, and shapes of foods.
doi.org/10.1145/3613904.3642372
The emerging concept of “computational food” focusing on the material affordances when designing food interactions is gaining traction in Human-Food Interaction (HFI). However, prior HFI research has not yet substantively investigated the dynamic nature of computational food from its creation to consumption, limiting our understanding of the complex interactions among creators, computational food, and consumers. In response, our paper shifts the perspective towards the dynamics of computational food interactions through a study in cooperation with chefs and gastronomists. Utilizing “Dancing Delicacies” as a research artifact – a system that facilitates dynamic dining trajectories – we adopted the concept of “choreography” to unravel the experiential dynamics of computational food. Our study resulted in six themes concerning computational food experiences and detailed four design implications central to culinary choreography. Our work aspires to leverage the choreographic potential of computational food design, paving the way for future HFI innovations.
doi.org/10.1145/3613904.3642516
Food and flavors are integral to our existence in the world. Nonetheless, taste remains an under-explored sense in interaction design. We present Füpop, a technical platform for delivering in-mouth flavors that leverages advances in electronics and molecular gastronomy. Füpop comprises a fully edible pouch placed inside the mouth against a cheek that programmatically releases different flavors when wirelessly triggered by a focused ultrasound transducer from outside the cheek. Füpop does not interfere with activities such as chewing and drinking, and its electronics may be integrated into devices already used near the cheek, such as mobile phones, audio headphones, and head-mounted displays. Füpop's flavors are from "real foods," not ones imitated with synthetic reagents, providing authentic, nutritive flavors. We envision that with Füpop, flavors may be synced to music, a phone call, or events in virtual reality to enhance a user's experience of their food and the world.
doi.org/10.1145/3613904.3642709