Towards Understanding Interactive Sonic Gastronomy with Chefs and Diners

要旨

With advancements in interactive technologies, research in human-food interaction (HFI) has begun to employ interactive sound to enrich the dining experience. However, chefs' creative use of this sonic interactivity as a new "ingredient" in their culinary practices remains underexplored. In response, we conducted an empirical study with six pairs of chefs and diners utilizing SoniCream, an ice cream cone that plays digital sounds while consuming. Through exploration, creation, collaboration, and reflection, we identified four themes concerning culinary creativity, dining experience, interactive sonic gastronomy deployment, and chef-diner interplay. Building on the discussions at the intersection of these themes, we derived four design implications for creating interactive systems that could support chefs' culinary creativity, thereby enriching dining experiences. Ultimately, our work aims to help interaction designers fully incorporate chefs' perspectives into HFI research.

著者
Hongyue Wang
Monash University, Melbourne, Australia
Jialin Deng
Department of Human-Centred Computing, Monash University, Melbourne, Victoria, Australia
Linjia He
Monash University, Melbourne, Australia
Nathalie Overdevest
Monash University, Clayton, VIC, Australia
Ryan Wee
Monash University, Melbourne, Victoria, Australia
Yan Wang
Monash University, Melbourne, Australia
Phoebe O.. Toups Dugas
Monash University, Melbourne, Australia
Don Samitha Elvitigala
Monash University, Melbourne, Australia
Florian ‘Floyd’. Mueller
Monash University, Melbourne, VIC, Australia
DOI

10.1145/3706598.3714237

論文URL

https://dl.acm.org/doi/10.1145/3706598.3714237

動画

会議: CHI 2025

The ACM CHI Conference on Human Factors in Computing Systems (https://chi2025.acm.org/)

セッション: Eating and Digital Health

G401
7 件の発表
2025-05-01 01:20:00
2025-05-01 02:50:00
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