Perspectives on multisensory human-food interaction by Carlos Velasco, Marianna Obrist, Gijs Huisman, Anton Nijholt, Charles Spence, Kosuke Motoki and Takuji Narumi (Eds., 2022). Download here.
Abstract: Eating and drinking are, perhaps, some of the most multisensory events of our everyday life. Take, for instance, flavor, which is one of the most important elements of such experiences. It is known that flavor is the product of the integration of, at least, gustatory and (retronasal) olfactory cues. Nevertheless, researchers have suggested that all our senses can influence the way in which we perceive flavor, not to mention our eating and drinking experiences. Research into multisensory interactions in order to create, modify, and enhance our food-related experiences is one of the core areas of HFI. In this edited collection, we compile 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. Moreover, we were interested in those works that were based on the principles that govern the systematic connections that exist between the senses.
Multisensory experiences: Where the senses meet technology by Carlos Velasco and Marianna Obrist (2020). Order here.
Abstract: Most of our everyday life experiences are multisensory in nature; that is, they consist of what we see, hear, feel, taste, smell, and much more. Almost any experience you can think of, such as eating a meal or going to the cinema, involves a magnificent sensory world. In recent years, many of these experiences have been increasingly transformed and capitalised on through advancements that adapt the world around us – through technology, products, and services – to suit our ever more computerised environment. Multisensory Experiences: Where the senses meet technology looks at this trend and offers a comprehensive introduction to the dynamic world of multisensory experiences and design. It takes the reader from the fundamentals of multisensory experiences, through the relationship between the senses and technology, to finally what the future of those experiences may look like, and our responsibility in it. This book empowers you to shape your own and other people’s experiences by considering the multisensory worlds that we live in through a journey that marries science and practice. It also shows how we can take advantage of the senses and how they shape our experiences through intelligent technological design.
You can watch the virtual launch teaser of Multisensory Experiences below.
Multisensory packaging: Designing new product experiences by Carlos Velasco and Charles Spence (Eds., 2019). Order here.
Abstract: This edited collection presents state-of-the-art reviews of the latest developments in multisensory packaging design. Bringing together leading researchers and practitioners working in the field, the contributions consider how our growing understanding of the human senses, as well as new technologies, will transform the way in which we design, interact with, and experience food and beverage, home and personal care, and fast-moving consumer products packaging. Spanning all of the senses from colour meaning, imagery and font, touch and sonic packaging, a new framework for multisensory packaging analysis is outlined. Including a number of case studies and examples, this book provides both practical application and theoretical discussion to appeal to students, researchers, and practitioners alike.
Auditory contributions to food perception and consumer behavior by Charles Spence, Felipe Reinoso Carvalho, Carlos Velasco, and Qian Janice Wang (Eds., 2019). Order here.
Abstract: What we hear before and/or while we eat and drink often affects our tasting experiences. The focus of Auditory Contributions to Food Perception and Consume Behaviour is to provide a state-of-the-art summary on how such music and ambient inputs can influence our expectations, our purchasing behaviour, as well as our product experience. Much of the research collected together in this volume relates to ‘sonic seasoning’: This is where music/soundscapes are especially chosen, or else designed/composed, in order to correspond to, and hence hopefully to modify the associated taste/aroma/mouthfeel/flavour in food and beverages. The various chapters collected together in this volume provide a state-of-the-art summary of this intriguing and emerging field of research, as well as highlighting some of the key directions for future research.
Multisensory human-food interaction by Carlos Velasco, Kasun Karunanayaka, and Anton Nijholt (Eds., 2018). Download here.
Abstract: Our food experiences can be significantly influenced by both intrinsic and extrinsic multisensory information. Therefore, it is crucial to understand and apply the principles that govern the systematic connections that exist between the senses in the context of Human-Food Interaction (HFI). In our Research Topic, namely Multisensory Human-Food Interaction (MHFI), several studies that consider such connections in the context of HFI are presented. We also have contributions that focus on multisensory technologies that can be used to share and reproduce specific HFIs. This eBook, which resulted from the Research Topic, presents some of the most recent developments in the field of MHFI. The eBook begins with the Editorial, which provides an overview of MHFI. Then, it includes six articles that relate to principles in MHFI (Section 1) and three on technologies in MHFI (Section 2). We hope that the different contributions featured here will support future developments in MHFI research.