Below, I present an excerpt from a recent article that I wrote on multisensory eating and drinking for insight+, a publication by the Institute of Asian Consumer Insight in Singapore:
Imagine a typical everyday meal at a restaurant or a hawker centre. With just a little bit of attention you can begin to see that even a simple dining experience is actually a superb fusion of the sensual world around us. At this hypothetical eatery, the menu—specifically its visual design and food descriptions – allows you to imagine the (hopefully) delicious meal you’re about to consume. This is how we embark on our journey through the senses. You’ve ordered, and eventually your food arrives. Immediately, the plated food’s visual characteristics and aroma waft towards you giving a hint as to what you’re about to put in your mouth. To dive into your dish, you may decide to pick up the food directly with your hands or use specific tableware — chopsticks, a fork and steak knife, or a soup spoon. As this happens, you may be immersed in a sonic atmosphere, possibly some drifting notes of background music or the hustle and bustle noise of a busy street. Then you take your first bite. You experience a habitual yet remarkable multisensory impression: that is, flavour. “Flavour” results primarily from the combination of taste and smell as well as some elements of touch1. By now, effectively all your senses have been engaged.
If you want to read the full article, click here.
I will give a talk at Kokepunktet 2017: Sammen om måltidet (Stavanger, Norway, 18th July 2017), hosted by Norway’s biggest food festival Gladmat, on multisensory food and drink experience design. Join me!
*Photo taken from “Kokepunktet 2017: Sammen om måltidet” https://www.facebook.com/events/115070245759511/
We are organizing the 2nd workshop on “Multisensory approaches to human-food interaction” on November 13th, 2017. The workshop will be held in conjunction with the 19th ACM International Conference on Multimodal Interaction in Glasgow, Scotland, November 13-17, 2017. After the 1st workshop on “Multi-sensorial approaches to human-food interaction” last year in Tokyo, Japan, we decided to build on the success of this meeting by holding another in 2017. We have a great new team of organizers lined up: Anton Nijholt, Carlos Velasco, Marianna Obrist, Katsunori Okajima, H.N.J. Schifferstein, and Charles Spence.
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.
Next Tuesday 7th March 2017 I’ll give a talk on “Multisensory food experience design for healthy eating” at Måltidsglede 2017 in Stavanger, Norway. Here’s the link to the full program: Måltidsglede 2017
Carlos Velasco er professor ved Handelshøyskolen BI. Han har doktorgrad i eksperimentell psykologi ved Oxford Universitetet. Hans arbeid fokuserer på crossmodal persepsjon, spesielt sensorisk markedsføring og multisensorisk human-computer interaksjon.
In January 19th 2017, I’ll be presenting an executive course at the Institute on Asian Consumer Insight (ACI), hosted by Nanyang Technological University in Singapore, on multisensory branding and packaging design.
Join me! For further info on programme overview, fees, and venue go to: ACI Executive Programme: A Multi-Sensory Brand Experience through F&B Product Packaging – Engaging your Customers through their Senses
All information can be found here: Multisensory human-food interaction. Here’s a summary of the key information:
|01 February 2017
|01 June 2017
About this research topic
There is a growing interest in the context of Human-Food Interaction (HFI) to capitalize on multisensory interactions in order to enhance our food-related experiences (or Multisensory Human-Food Interaction, MHFI). In this Research Topic we are calling for investigations on, and applications of, the principles that govern the systematic connections that exist between the senses, as well as systems that create new, or enhance already existing, multisensory eating and drinking experiences, in the context of MHFI.
MHFI also involves digital food interactions from remote locations and enhancing social interactions to augment eating experiences. This includes sensing taste, smell, and flavor information from one place, transferring them over the internet digitally, and effectively regenerating them at the destination. Therefore, in this Research Topic we are also interested in sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for MHFI.