Save the date! “Multisensory experiences” book launch, 7th August 2020

Save the date! August 7th 2020, Marianna Obrist (UCL) and I will have the virtual launch of our book “Multisensory experiences: Where the senses meet technology“. The event will be hosted by Chef Pablo Naranjo and will be livestreamed on YouTube 🚀 you can register using this link.

We will present the book, provide the audience with a sneak peek about the different chapters, and also share the behind-the-scenes of our story and book writing process. This is just the beginning of the book world tour!

We will also give the attendees access to a code to get a discount when pre-ordering the book ✨ Please re post and join us! 🙂

Call for papers: Gastrophysics

Journal: International Journal of Food Design

Link: https://www.intellectbooks.com/international-journal-of-food-design

Deadline for submission of full papers: December 31st, 2020.

The emerging science of gastrophysics aims to integrate diverse perspectives on gastronomical sciences into a unified field of academic inquiry. As suggested by Barham (2013, p. 3) “…gastrophysics should be to gastronomy as astrophysics is to astronomy. Astronomers observe the planets and stars, they note how they move and even predict future movements; but astrophysicists explain why the stars are where they are and how they got there, and they also supply the sound scientific basis for the whole subject.”

According to one definition, gastrophysics combines gastronomy and psychophysics in order to understanding what happens in the diner’s mind, in relationship to what happens in their mouths, as well as everything else (Spence, 2017). In other words, the focus is on the science of the mind of the diner rather than on the science of the kitchen or cuisine (Spence & Youssef, 2018). To date, much of the gastrophysics research has focused not so much on the relationships between the components of the food and perception, but rather on ‘the everything else’, that influence our multisensory food experiences. This includes the role of plateware, glassware, cutlery, multisensory atmospheres, brand touchpoints, food aesthetics, as well as numerous other factors (Spence, 2017). As argued by Moller (2013), though, flavour “is not all in the brain”. For instance, hunger and satiety modulate hedonic perception. Interoceptive states modulate flavour appreciation, and food preferences are shaped by culture as well as education. Gastrophysics should therefore also be thought of as encompassing the study of everything from internal states to cultural influences on food experiences (Laudan, 2013; Visser, 1991).

Furthermore, it has also been suggested that gastrophysics is aligned with biophysics and chemistry, in that it aims to study the complex interactions in the science of cooking (Myhrvold, Young, & Bilet, 2011; Mouritsen, 2012), the physics of food, ingredients, food processing and food technology (Knorr & Watzke, 2019), and aspects of the physical basis for food quality, flavour, appreciation and adsorption in the human body (Mouristsen & Risbo, 2012; though see also Spence & Youssef, 2018).

With this Special Issue announcement, we call for investigations in the field of gastrophysics. Given the aims and scope of the journal, we are particularly interested in papers that incorporate aspects of applied insight and design. In particular, we are interested in works that integrate food design with other disciplinary approaches, such as experimental psychology, cognitive neuroscience, design, marketing, economics, anthropology, and culinary arts, among others, in the context of gastrophysics. As gastrophysics aims to expand our knowledge on the phenomena observed in gastronomy, we are also interested in evidence-based solutions to urgent human and planetary health issues. Our hope is that at the intersection of science and design we can foster awareness, behaviour change, and inspire strategies for innovation. We welcome empirical and theoretical work, as well as case studies documenting initiatives relevant to the field. We welcome research that looks into topics such as:

  • Psychological and physicochemical influences of plateware, cutlery and glassware on food experiences.
  • Multisensory food experiences.
  • Multisensory marketing and food experiences.
  • Digital technologies in the context of gastrophysics.
  • Social aspects of dining.
  • Gastrophysics in the times of self-isolation.
  • Food aesthetics influences on food experience design.
  • Gastrophysics for special needs groups, such as children and the elderly.
  • Gastrophysics to improve health and wellbeing in cases of anosmia (aging populations, cancer patients, etc.)
  • Gastrophysics to promote healthy and sustainable food consumption behaviours.
  • Bringing back Home Economics: Gastrophysics for education.
  • Using gastrophysics to reduce food waste and/or promoting plant-based diets.
  • Gastrophysics and public policy strategies to promote human and planetary health (e.g., solutions in light of the climate crisis).
  • Ethics of sensory nudging in the world of food and drink.

References

Barham, P. (2013). Physics in the kitchen. Flavour, 2:5.

Knorr, D., & Watzke, H. (2019). Food processing at a crossroad. Frontiers in Nutrition, 6:85.

Laudan, R. (2013). Cuisine and empire: Cooking in world history. Berkeley, CA. University of California Press.

Mouritsen, O. G. (2012). The emerging science of gastrophysics and its application to the algal cuisine. Flavour, 1:6.

Myhrvold, N., Young, C., Bilet, M. (2011). Modernist cuisine: The art and science of cooking. Bellevue, WA: The Cooking Lab.

Møller, P. (2013). Gastrophysics in the brain and body. Flavour, 2:8.

Spence, C. (2017). Gastrophysics: The new science of eating. London, UK: Penguin.

Spence, C., & Youssef, J. (2018). Assessing the long-term impact of the molecular gastronomy movement on haute cuisine. International Journal of Gastronomy & Food Science, 14, 35-44. Visser, M. (1991). The rituals of dinner: The origins, evolution, eccentricities, and meaning of table manners. London, UK: Penguin Books.

Call for papers: Perspectives on Multisensory Human-Food Interaction

Journal: Frontiers in Computer Science

Link: https://www.frontiersin.org/research-topics/13399/perspectives-on-multisensory-human-food-interaction

Submission Deadlines

01 September 2020Abstract
01 December 2020Manuscript

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. For instance, the color and shape of the food, the background sonic cues in our eating environments, and/or the sounds that derive from the food’s mastication can all influence our perception and enjoyment of our eating and drinking experiences. Activity in Human-Food Interaction (HFI) research has been steadily growing over the years. Research into multisensory interactions in order to create, modify, and enhance our food-related experiences is one of the core areas of HFI. It aims to further our understanding of the principles that govern the systematic connections that exist between the senses in the context of HFI.

In this Research Topic, we are calling 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. Moreover, we are interested in those works that are based on the principles that govern the systematic connections that exist between the senses. Human-Food Interaction also involves the experiencing of food interactions digitally in remote locations. Therefore, we are also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for human food interactions. Enhancing social interactions to augment the eating experience is another issue we would like to see addressed here.

We call for research that looks into the following topics:

• Using multisensory digital devices to manipulate eating and drinking atmospheres (e.g. color, music) and factors such as food presentation (e.g. size and/or shape of the plate, smell and/or color of the food).
• Collecting user’s responses derived from flavor experiences through digital devices. Tracking behavioral aspects (e.g. tracking movements, eating speed, and facial expressions), and/or using psychophysiological measurements.
• Multisensory experience design, technology, and playful interactions to influence food habits and choices.
• Understanding the role of technology in the social aspects of dining (e.g., social media and food pictures).
• Novel applications of food and technology in different contexts, e.g., during airplane flights or space travel.
• Exploring the role of technology to enhance or otherwise influence social aspects surrounding eating behavior.
• Defining the methods of associating the extended sensory data (smell, taste, touch) with traditional (AV, text) data. Food as data.

Keywords: Human-Food Interaction, Human-Computer Interaction, Multisensory, Food, Technology

CfP: Special Issue on Multisensory Consumer-Computer Interaction in the Journal of Business Research

Special Issue Editors:
Deadline for submission: January 11, 2020

For questions about this special issue, please contact Carlos Velasco, carlos.velasco@bi.no

Short call
The use and communication of sensory information mediated by /delivered via the latest in new technologies is a subject that challenges researchers in human-computer interaction (HCI), psychology, and marketing. Researchers in HCI try to develop interactions and technologies that stimulate the user’s senses by means of novel digital interfaces. Marketing researchers are interested in innovating on, and improving the, multisensory experience online. Experimental psychology, on the other hand, seeks to understand how processes such as perception, attention and/or judgments, express, and are influenced by, these new technologies. By working together, these disciplines may facilitate the development of theories of consumer-relevant multisensory perception and action, and broaden the scope of multisensory experience design. In this Special Issue, we want to create an interdisciplinary research space in which to discuss the scope of Multisensory Consumer-Computer Interaction. We want to put the consumer at the heart of experience design by considering his/her senses and sensory needs. Our ultimate goal is to develop an interdisciplinary research agenda on the topic.
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This Special Issue calls for papers that contribute to addressing the following questions:

• How multisensory technologies and sensory inputs can affect consumer’s perception, judgment, and behaviour in digital environments?
• How to bridge the gap between technology development and consumer acceptance?
• What multisensory consumer experiences can be designed for?
• What ethical questions does the creation of a multisensory digital environment raise?
• How to find a good balance between financial profit and responsible design (sensory marketing, nudging)?
• How realistic should the multisensory experience be?
• How can multisensory design and technology be used to nudge consumers toward healthier behaviours?
• What are the limitations and scope associated with Multisensory Consumer-Computer Interaction?
Perspectives, practices, and methodologies from HCI, sensory marketing, and experimental psychology seeking to improve our understanding of the Multisensory Consumer-Computer Interaction are both invited and welcomed.

CfP: Special issue on “Auditory contributions to food perception and consumer behaviour” in Multisensory Research Journal

CALL FOR PAPERS: SPECIAL ISSUE OF MULTISENSORY RESEARCH (MSR; 29th July, 2018)

Auditory contributions to food perception and consumer behaviour

Edited by Prof Charls Spence (University of Oxford), Dr. Felipe Reinoso Carvalho (Department of Marketing, Los Andes University, Bogota, Colombia), Dr. Carlos Velasco (BI Norwegian Business School, Norway) & Dr. Janice Wang (Department of Food Science, Aarhus University, Denmark)

What we hear affects the perception of what we taste, no matter whether we realize it or not. Both music and ambient soundscapes have been shown to bias what we choose to buy/order in shops and restaurants/cafes (Biswas, Lund, & Szocs, 2018; Zellner, Geller, Lyons, Pyper, & Riaz, 2017), typically without us realizing it. Meanwhile, a separate literature has developed over the last decade on the topic of ‘sonic seasoning.’ This is where music is especially chosen, or composed, in order to correspond crossmodal with the taste / aroma / mouthfeel / flavour (Crisinel el al., 2012; Reinoso Carvalho et al., 2015; Wang & Spence, 2016). Interesting questions here concern where such surprising correspondences come from, and elucidating the conditions under which corresponding vs incongruent (or no music) do, versus do not influence the tasting experience and eating behaviours (e.g., Hauck & Hecht, in press; Höchenberger & Ohla, in press; Lowe, Ringler, & Haws; 2018, Watson & Gunter, 2017), and the neural consequences/underpinnings of such almost-synaesthetic crossmodal interactions (Callan, Callan, & Ando, 2018). A branch of this literature has also examined ‘sensation transference’ effects – addressing questions such as ‘If you like the music more, do you like what you are eating/drinking more too?’ (Kantono et al., 2015, 2016). Auditory inputs that influence the perception of what we taste are not limited to environmental sounds. They also involve the sounds that derived from what we eat such as slurping, crunching, or smacking as well as speech sounds that we use to refer to specific foods (see Spence, 2015, for a review).

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When what we hear becomes too loud, it is usually regarded as noise. The research shows that loud background noise, be it airplane noise, white noise, or restaurant noise, can affect both the taste of food and drink, as well as people’s ability to discriminate various aspects of their tasting experience (see Spence, 2014, for a review). Given the increasing noise levels in many restaurants and bars these days, there may even be a public health angle to this research. Finally, given the growing literature on music and soundscape’s influence on the multisensory tasting experience, there is a growing interest in using technology to synchronize auditory stimulation with the tasting experience (see Spence, 2019, for a review). This is a rich area for creative practice (see also The Chocolate Symphony at this year’s IMRF meeting) and submissions are also welcomed in this area, providing they connect to the multisensory science.

Hence, despite its inauspicious beginnings 70 years ago (see Pettit, 1958), research on auditory contributions to food perception and behaviour has exploded in recent years, with interest coming from the fields of cognitive neuroscience, marketing, food science, design, branding, public health and beyond. As such, now would seem like an excellent time to capture the growing interest and excitement in this area with a Special Issue dedicated to the topic.

Deadline for submissions 1st December, 2018. Queries regarding the suitability of specific submissions etc. should be directed in the first instance to Charles.spence@psy.ox.ac.uk.

 

REFERENCES

Biswas, D., Lund, K., & Szocs, C. (2018). Sounds like a healthy retail atmospheric strategy: Effects of ambient music and background noise on food sales. Journal of the Academy of Marketing Science, 1-19.

Callan, A., Callan, D., & Ando, H. (2018). Differential effects of music and pictures on taste perception –an fMRI study. Poster presented at the Annual Meeting of the International Multisensory Research Forum. June, 14-17th June, Toronto, CA.

Crisinel, A.-S., Cosser, S., King, S., Jones, R., Petrie, J., & Spence, C. (2012). A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack playing in the background. Food Quality and Preference, 24, 201-204.

Hauck, P., & Hecht, H. (in press). Having a drink with Tchaikovsky: The crossmodal influence of background music on the taste of beverages. Multisensory Research.

Höchenberger, R., & Ohla, K. (in press). A bittersweet symphony: Evidence for taste‐sound correspondences without effects on taste quality‐specific perception. Journal of Neuroscience Research.

Kantono, K., Hamid, N., Sheperd, D., Yoo, M. J. Y., Carr, B. T., & Grazioli, G. (2015). The effect of background music on food pleasantness ratings. Psychology of Music, 13, 1-15.

Kantono, K., Hamid, N., Sheperd, D., Yoo, M. J. Y., Grazioli, G., & Carr, T. (2016). Listening to music can influence hedonic and sensory perceptions of gelati. Appetite, 100, 244-255.

Lowe, M., Ringler, C., & Haws, K. (2018). An overture to overeating: The cross-modal effects of acoustic pitch on food preferences and serving behaviour. Appetite, 123, 128-134.

Pettit, L. A. (1958). The influence of test location and accompanying sound in flavor preference testing of tomato juice. Food Technology, 12, 55-57.

Reinoso Carvalho, F., Van Ee, R., Rychtarikova, M., Touhafi, A., Steenhaut, K., Persoone, D., Spence, C., & Leman, M. (2015). Does music influence the multisensory tasting experience? Journal of Sensory Studies30(5), 404-412.

Spence, C. (2014). Noise and its impact on the perception of food and drink. Flavour, 3:9.

Spence, C. (2015d). Eating with our ears: Assessing the importance of the sounds of consumption to our perception and enjoyment of multisensory flavour experiences. Flavour, 4:3.

Spence, C. (2019). Multisensory experiential wine marketing. Food Quality & Preference, 71, 106-116.

Wang, Q. (J.) & Spence, C. (2016). “Striking a sour note”: Assessing the influence of consonant and dissonant music on taste perception. Multisensory Research, 30, 195-208.

Watson, Q. J., & Gunter, K. L. (2017). Trombones elicit bitter more strongly than do clarinets: A partial replication of three studies of Crisinel and Spence. Multisensory Research, 30(3-5), 321-335.

Zellner, D., Geller, T., Lyons, S., Pyper, A., & Riaz, K. (2017). Ethnic congruence of music and food affects food selection but not liking. Food Quality & Preference, 56, Part A, 126-129.

CfP: 3rd Workshop on Multisensory Approaches to Human-Food Interaction

We are organizing the 3rd workshop on “Multisensory approaches to human-food interaction” in October 16th, 2018. The workshop will be held in conjunction with the 20th ACM International Conference on Multimodal Interaction in Boulder (CO), USA. After organizing the 1st and 2nd ICMI workshops on “Multisensory Approaches to Human-Food Interaction” in Tokyo (2016) and Glasgow (2017), respectively, we decided to build on the success of these meetings by holding another in 2018. We have a great new team of organizers lined up: Anton Nijholt, Carlos Velasco, Marianna Obrist, Katsunori Okajima, and Charles Spence.

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Click here to learn more about the call for paper. In summary though, we are calling 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. Moreover, we are interested in those works that are based on the principles that govern the systematic connections that exist between the senses. Human Food Interaction also involves the experiencing food interactions digitally in remote locations. Therefore, in this workshop we are also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for human food interactions. Enhancing social interactions to augment the eating experience is another issue we would like to see addressed in this workshop.