tutorial

Food and interaction design: designing for food in everyday life

Authors:

Julie MaitlandAuthors Info & Claims

CHI EA '12: CHI '12 Extended Abstracts on Human Factors in Computing Systems

Pages 2767 - 2770

https://doi.org/10.1145/2212776.2212716

Published: 05 May 2012 Publication History

Get Access

Abstract

Food and interaction design presents an interesting challenge to the HCI community in attending to the pervasive nature of food, the socio-cultural differences in food practices and a changing global foodscape. To design for meaningful and positive interactions it is essential to identify daily food practices and the opportunities for the design of technology to support such practices. This workshop brings together a community of researchers and practitioners in human-food interaction to attend to the practical and theoretical difficulties in designing for human-food interactions in everyday life. Through a practical field study and workshop we explore themes of food experiences, health and wellbeing, sustainability and alternative food cultures.

References

[1]

Bell, G. and Kaye, J. Designing Technology for Domestic Spaces: A Kitchen Manifesto. Gastronomica 2, 2 (2002), 46--62.

Crossref

Google Scholar

[2]

Belton, P., and Teresa, B. Food, Science and Society: exploring the gap between expert advice and individual behaviour. Springer; 1st Edition, 2002.

Google Scholar

[3]

Bhömer, M.t., Helmes, J., O'Hara, K. and van den Hoven, E. 4Photos: a collaborative photo sharing experience. In Proc. 6th NordiCHI '10. ACM, New York, NY, USA, 52--61.

Digital Library

Google Scholar

[4]

Blevis, E. and Morse, S. C. Sustainably ours: Food, dude. Interactions, 16:58--62, March 2009.

Digital Library

Google Scholar

[5]

Choi, J. H., Foth, M., Hearn, G. N., Blevis, E. and Hirsch, T. Hungry 24/7? HCI Design for Sustainable Food Culture (Workshop). In OZCHI 2009.

Google Scholar

[6]

Conner, M. and C. J. Armitage. The social psychology of food. Open University Press; Philadelphia, 2002.

Google Scholar

[7]

Eshel, G. and Martin, P. A. Diet, energy, and global warming. Earth Interactions, 10(9): 1--17, 2006.

Crossref

Google Scholar

[8]

Grimes, A. and Harper, R. Celebratory Technology : New Directions for Food Research in HCI. In Proc. CHI 2008 (ACM), pp. 467--476.

Digital Library

Google Scholar

[9]

Gustavsson, J. Cederberg, C. and Sonesson, U. Cutting food waste to feed the world global food losses and food waste. United Nations Food and Agriculture Organization, 2011.

Google Scholar

[10]

Hirsch, T., Sengers, P., Blevis, E., Beckwith, R. and Parikh, T. Making food, producing sustainability. Ext. Abstr. CHI 2010 (ACM), pp. 3147--3150.

Digital Library

Google Scholar

[11]

Maitland, J., Siek, K. A. and Chalmers, M. Persuasion not Required: Improving our understanding of the sociotechnical context of dietary behavioral change. In Pervasive Healthcare 2009.

Google Scholar

Cited By

View all

Chakravorty PDas A(2024)Advances in high moisture extrusion cooking for meat analogue with 3D and 4D printing approaches: a comprehensive reviewDiscover Food10.1007/s44187-024-00222-44:1Online publication date: 7-Nov-2024
https://doi.org/10.1007/s44187-024-00222-4
Vi CCornelio PObrist MYeomans M(2023)“Sweet: I did it”! Measuring the sense of agency in gustatory interfacesFrontiers in Computer Science10.3389/fcomp.2023.11282295Online publication date: 12-May-2023
https://doi.org/10.3389/fcomp.2023.1128229
Deng JMueller F(2023)The “Logic Bonbon”: A Computable Food, Or an Eatable Computer?Companion Publication of the 2023 ACM Designing Interactive Systems Conference10.1145/3563703.3596646(77-80)Online publication date: 10-Jul-2023
https://dl.acm.org/doi/10.1145/3563703.3596646
Show More Cited By

Index Terms

Food and interaction design: designing for food in everyday life
1. Human-centered computing

Recommendations

Exploring the Design Space for Human-Food-Technology Interaction: An Approach from the Lens of Eating Experiences
Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. ...
Food practices as situated action: exploring and designing for everyday food practices with households
CHI '13: Proceedings of the SIGCHI Conference on Human Factors in Computing Systems

Household food practices are complex. Many people are unable to effectively respond to challenges in their food environment to maintain diets considered to be in line with national and international standards for healthy eating. We argue that ...
Domestic food and sustainable design: a study of university student cooking and its impacts
CHI '13: Proceedings of the SIGCHI Conference on Human Factors in Computing Systems

In four university student kitchens over twenty-one days, we captured participants' food preparation activity, quantified the greenhouse gas emissions and direct energy connected to the food and cooking, and talked to participants about their food ...

Comments

Please enable JavaScript to view thecomments powered by Disqus.

Information & Contributors

Information

Published In

CHI EA '12: CHI '12 Extended Abstracts on Human Factors in Computing Systems

May 2012

2864 pages

ISBN:9781450310161

DOI:10.1145/2212776

General Chair:
Joseph A. Konstan
University of Minnesota
,
Program Chairs:
Ed H. Chi
Google
,
Kristina Höök
Mobile Life at KTH

Publisher

Association for Computing Machinery

New York, NY, United States

Publication History

Published: 05 May 2012

Permissions

Request permissions for this article.

Request Permissions

Check for updates

Author Tags

Qualifiers

Tutorial

Conference

CHI '12

Sponsor:

SIGCHI

CHI '12: CHI Conference on Human Factors in Computing Systems

May 5 - 10, 2012

Texas, Austin, USA

Acceptance Rates

Overall Acceptance Rate 6,164 of 23,696 submissions, 26%

Upcoming Conference

CHI '25

Sponsor:
sigchi

CHI Conference on Human Factors in Computing Systems

April 26 - May 1, 2025

Yokohama , Japan

Contributors

Other Metrics

View Article Metrics

Bibliometrics & Citations

Bibliometrics

Article Metrics

49
Total Citations
View Citations
1,601
Total Downloads

Downloads (Last 12 months)41
Downloads (Last 6 weeks)1

Reflects downloads up to 18 Nov 2024

Other Metrics

View Author Metrics

Citations

Cited By

View all

Chakravorty PDas A(2024)Advances in high moisture extrusion cooking for meat analogue with 3D and 4D printing approaches: a comprehensive reviewDiscover Food10.1007/s44187-024-00222-44:1Online publication date: 7-Nov-2024
https://doi.org/10.1007/s44187-024-00222-4
Vi CCornelio PObrist MYeomans M(2023)“Sweet: I did it”! Measuring the sense of agency in gustatory interfacesFrontiers in Computer Science10.3389/fcomp.2023.11282295Online publication date: 12-May-2023
https://doi.org/10.3389/fcomp.2023.1128229
Deng JMueller F(2023)The “Logic Bonbon”: A Computable Food, Or an Eatable Computer?Companion Publication of the 2023 ACM Designing Interactive Systems Conference10.1145/3563703.3596646(77-80)Online publication date: 10-Jul-2023
https://dl.acm.org/doi/10.1145/3563703.3596646
Lindrup MMenon ABiørn-Hansen A(2023)Carbon Scales: Collective Sense-making of Carbon Emissions from Food Production through Physical Data RepresentationProceedings of the 2023 ACM Designing Interactive Systems Conference10.1145/3563657.3596043(1515-1530)Online publication date: 10-Jul-2023
https://dl.acm.org/doi/10.1145/3563657.3596043
Deng JYang HSaini AGaudenz UYao LOlivier PMueller F(2023)Dancing Delicacies: Designing Computational Food for Dynamic Dining TrajectoriesProceedings of the 2023 ACM Designing Interactive Systems Conference10.1145/3563657.3596021(244-262)Online publication date: 10-Jul-2023
https://dl.acm.org/doi/10.1145/3563657.3596021
Covaci AAlhasan KLoonker MFarrell BTabbaa LPpali SAng C(2023)No Pie in the (Digital) Sky: Co-Imagining the Food MetaverseProceedings of the 2023 CHI Conference on Human Factors in Computing Systems10.1145/3544548.3581305(1-17)Online publication date: 19-Apr-2023
https://dl.acm.org/doi/10.1145/3544548.3581305
Srivastava SPandey VSingh RDar A(2023)Recent insights on advancements and substantial transformations in food printing technology from 3 to 7DFood Science and Biotechnology10.1007/s10068-023-01352-832:13(1783-1804)Online publication date: 1-Jun-2023
https://doi.org/10.1007/s10068-023-01352-8
Lindrup MCheon ESkov MRaptis DComber R(2022)Sustainable Foodtures: Exploring Roles of Future Technology in Sustainable Food ShoppingNordic Human-Computer Interaction Conference10.1145/3546155.3546641(1-12)Online publication date: 8-Oct-2022
https://dl.acm.org/doi/10.1145/3546155.3546641
Kuznetsov SRodriguez Vega ALong E(2022)A Study of Solar Cooking: Exploring Climate-Resilient Food Preparation and Opportunities for HCIProceedings of the 2022 CHI Conference on Human Factors in Computing Systems10.1145/3491102.3517557(1-8)Online publication date: 29-Apr-2022
https://dl.acm.org/doi/10.1145/3491102.3517557
Jung SBasu CPark DFukunaga JSantos MKim S(2022)Two-handed Design: Development of Food Personality Framework Using Mixed Method NeedfindingExtended Abstracts of the 2022 CHI Conference on Human Factors in Computing Systems10.1145/3491101.3503554(1-9)Online publication date: 27-Apr-2022
https://dl.acm.org/doi/10.1145/3491101.3503554
Show More Cited By

View Options

Login options

Check if you have access through your login credentials or your institution to get full access on this article.

Cited By

Index Terms

Recommendations

Exploring the Design Space for Human-Food-Technology Interaction: An Approach from the Lens of Eating Experiences

Food practices as situated action: exploring and designing for everyday food practices with households

Domestic food and sustainable design: a study of university student cooking and its impacts