Obrist, Marianna;
(2023)
Reflection on the design of food systems and experiences for sustainable transformations.
International Journal of Food Design
, 8
(1)
pp. 137-141.
10.1386/ijfd_00055_3.
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Abstract
The importance of food and technology in modern society is undeniable. Technological advances have revolutionized how we produce, distribute and prepare food beyond local boundaries, and even how we eat. Eating is one of the most multisensory experiences in everyday life. All of our five senses (i.e. taste, smell, vision, hearing and touch) are involved. We first eat with our eyes, we can smell the food before we taste it, and then experience its textures and flavours in our mouth. However, the experience does not stop there. The sounds that come both from the environment in which we are immersed in while eating and our interactions with the food (e.g. chewing) and utensils we use to eat further influence our eating experiences. In all that, digital technology plays an increasingly important role, especially using emerging immersive technologies such as virtual and augmented reality (VR/AR). Designing at the intersection between technology and food requires multi-stakeholder commitments and a human experience-centred approach. Furthermore, it is essential to look beyond disciplinary boundaries and account for insights on various levels including the perceptual effects, experiential layers and technological advancements.
| Type: | Article |
|---|---|
| Title: | Reflection on the design of food systems and experiences for sustainable transformations |
| Open access status: | An open access version is available from UCL Discovery |
| DOI: | 10.1386/ijfd_00055_3 |
| Publisher version: | https://doi.org/10.1386/ijfd_00055_3 |
| Language: | English |
| Additional information: | This work is licensed under a Creative Commons Attribution 4.0 International License. The images or other third-party material in this article are included in the Creative Commons license, unless indicated otherwise in the credit line; if the material is not included under the Creative Commons license, users will need to obtain permission from the license holder to reproduce the material. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ |
| Keywords: | Multisensory experiences, human-food interaction, multisensory technologies, technology-enabled transformations, gustatory interfaces, olfactory interfaces, immersive technology, extended reality |
| UCL classification: | UCL UCL > Provost and Vice Provost Offices > UCL BEAMS UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science UCL > Provost and Vice Provost Offices > UCL BEAMS > Faculty of Engineering Science > Dept of Computer Science |
| URI: | https://discovery-pp.ucl.ac.uk/id/eprint/10168471 |
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