ONLINE VIRTUAL WORKSHOP | 8 MAY , 2021
The Future of
Exploring the possibility of future human-food interaction
with a focus on the design of experiential aspects beyond the instrumental.
There is an increasing interest in food within the HCI discipline, with a number of interactive prototypes emerging that augment, extend and challenge the various ways people engage with food, ranging from growing crops, cooking ingredients, serving dishes, eating together, and disposing the leftovers. Grounding theory is also emerging that in particular draws from embodied interactions, highlighting the need to consider not only instrumental, but also experiential factors specific to human-food interactions (HFI). Considering this, we are provided with an opportunity to extend human-food interactions through knowledge gained from designing novel systems emerging through technical advances.
This workshop aims to provide an enduring community and networking platform for practitioners, researchers and theorists who are interested in the coming together of food and interactive technology, to explore and discuss the future of HFI with a particular highlight on the design of experimental and experiential aspects beyond the instrumental. Furthermore, with this workshop, we hope to identify and articulate relevant theoretical insights and guide future research, understand synergies at the intersection of emerging technologies and current knowledge; nurture the growth of a cross-disciplinary research community around the topics and develop plans for subsequent activities; as well as promote HFI design and research practices that are critical and sustainable from a social, cultural, and planetary perspective.
This is an online virtual workshop organised as part of the ACM CHI Conference on Human Factors in Computing Systems, 2021. We aim to bring together diverse opinions and expertise to offer a platform for not only the research community, but a broad range of industry practitioners to learn from each other, highlighting the design of experiential perspectives of engaging with food.
We aim to extend prior community building efforts in this area and hence invites submissions exploring human-food interactions from a plethora of aspects, including but not limited to empirical research, engineering, food science, design, theory, and art. Similarly, topics can include, but are not limited to:
Theory and Methods:
Articulations of theoretical aspects of human-food interactions within existing HCI theories, such as embodied interactions
Links to theories from non-HCI domains, such as health, multi-sensory perception, and food science
The use of theoretical understandings to inform the design of human-food interactions, in particular experiential perspectives
Critical reflections on the potential of, and risks derived from, integrating technology into our food lives and the food system at large
Methods for co-designing food futures that are socially just, culturally and emotionally stimulating, and sustainable
Artificial intelligence and food
Applications of Food Technology:
Augmenting eating activities
Supplementing and enriching multi-sensory experiences
Taste as feedback mechanism
Food games and play
Designing for restaurants, canteens and other food outlets
Working with the hospitality industry
Novel user experience mechanisms for working with food
Designing cyber food as part of human-machine integration
2-page short paper or project statement including references following the CHI Template.
A description of your design, theory, opinion, concept or insight. Where relevant, discuss the broader context and questions that your work promotes reflection upon.
Include a short bio and picture of each author, for inclusion on the workshop website.
February19th, 2021 at 12pm (noon) PT – Pacific Time（Closed）
* Submissions will be reviewed by the workshop organisers based on relevance to the workshop and the potential for contributing to discussions. Accepted submissions will become the basis of workshop discussion.
* A paper on workshop outcomes will be submitted to a relevant venue. At least one author must attend the workshop. Attendees must register for the workshop and at least one day before the conference.
PhD Candidate at Exertion Games Lab
Food Designer and Researcher
Her research on interactive eating looks at the future of computational integrated food for an understanding of the design of a synergistic interplay between food and digital technology, as well as the impact of design and technology on the eating experience reflecting human subjectivity, culture, and identity. Jialin has a multidisciplinary background having worked at the intersection of art, design, and the food innovation industry.
PhD Candidate at Exertion Games Lab
Interaction Designer, Engineer and Researcher
Yan's research focuses on exploring how technologies might enrich eating experiences through augmented multi-sensory interactions and how playful designs could be developed to enrich eating experiences in everyday life. She has published extensively in the HFI field, demonstrated HFI inventions at CHI previously and has extensive workshop experience from SIGCHI conferences.
Associate Professor at the Department of Marketing
BI Norwegian Business School
Co-founder of Centre for Multisensory Marketing
Dr. Carlos Velasco's work is at the intersection between Psychology, Marketing, and Human–Computer Interaction, and focuses on understanding, and capitalizing on, our multisensory experiences and their guiding principles. Carlos has worked with a number of companies from around the world on topics such as multisensory experiences, food and drink, branding, and consumer research.
Ferran Altarriba Bertran
PhD candidate in the Social and Emotional Technology Lab
University of California, Santa Cruz
Interaction Designer and Researcher
Ferran's research explores how future technologies might support increasingly playful relationships between people, and how situated co-design methods could be leveraged to develop them. As part of his research, Ferran speculates increasingly playful human-food interaction futures, looking at how technology can enable novel exciting forms of playful engagement with, through and around food that bring about positive social, cultural, and emotional outcomes. Ferran co-initiated the Feeding Food Futures network and co-organized several HFI workshops at DIS, CHI Play, IDC and EFOOD.
Associate Professor of Communication
KTH Royal Institute of Technology
Dr. Rob Comber's research lies at the intersections of food, democracy and sustainability. His work is increasingly concerned with the interconnected nature of our food practices and the social and societal consequences of how we design for it. He was a founding member of the Human-Food Interaction community in SIGCHI, and has organised workshops on food in HCI at CHI’12, ’13, ’14, ’15 and ’16, DIS’12 and UbiComp’13 and ’14. He was guest editor of the 2014 Special Issue on Designing for Human-Food Interaction in IJHCS.
Professor of Multisensory Interfaces
University College London
Prof. Marianna Obrist is investigating touch, taste, and smell as interaction modalities for HCI. She is a co-founder of OWidgets Ltd, a University start-up developing novel software and hardware solutions for smell experience design. She is an inaugural member of the ACM Future of Computing Academy and was selected Young Scientist 2017 and 2018 to attend the World Economic Forum. She is a Visiting Professor at the Royal College of Art and has recently published a book on ‘Multisensory Experiences: where the senses meet technology’.
Professor in the Department of Computational Media
University of California, Santa Cruz
Prof. Katherine Isbister directs the Social Emotional Technology Lab and the Center for Computational Experience. Her research team creates interactive experiences to heighten social and emotional connections and wellbeing, with over 100 peer-reviewed publications. Their research-through-design practice often includes elements of games and play. Industry support includes Intel, Google, Mozilla, and others, with federal support from NSF and NIH. Isbister is a recipient of MIT Technology Review's Young Innovator Award, and is an ACM Distinguished Scientist.
Professor of Experimental Psychology
Head of Crossmodal Research Laboratory
University of Oxford
Professor Charles Spence is a world-famous experimental psychologist with a specialization in neuroscience-inspired multisensory design. He has worked with many of the world’s largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997. Prof. Spence has published over 1,000 academic articles and edited or authored 15 books including, in 2014, the Prose prize-winning “The perfect meal”, and the international bestseller “Gastrophysics: The new science of eating” (2017; Penguin Viking) – winner of the 2019 Le Grand Prix de la Culture Gastronomique from Académie Internationale de la Gastronomie.
Florian ‘Floyd’ Mueller
Professor of Human-Centred Computing
Head of Exertion Games Lab
Prof. Florian ‘Floyd’ Mueller's research sits on the intersection between the human body, technology and play, aiming to help people live a fulfilling life, which includes savouring food. He has co-authored a “Foundation and Trends” treatise on human-food interaction and researches how to experience eating as play. He has co-organised nine workshops at CHI previously and was general co-chair CHI'20.
15 December 2020
16 March 2021
EARLY REGISTRATION DEADLINE
19 February 2021
16 April 2021
LATE REGISTRATION DEADLINE
8 May 2021
9 March 2021
Image: Cyber Wagashi, by Open Meals via open-meals.com
The CHI 2021 will be an entirely virtual conference because of the ongoing COVID-19 pandemic. It has given us an opportunity to run a very different kind of workshop. We have modified the structure and flow of the workshop to suit synchronous and asynchronous participation for attendees from multiple time zones, and it will be taking place virtually via Zoom or similar platforms.
We will send through an email invitation with guidelines of attendance prior to the workshop. The duration of this online workshop will be approximately four hours in total. Activities include (tentative):
Opening: introduction and and ice-breaking activities
Pecha Kucha Presentation: Participants will present their paper/work in the format of a Pecha Kucha Presentation (abbr. 20 seconds per slide up to 3 minutes).
Discussion + Q&A
Virtual Coffee Break: Off-topic conversation and networking
Breakout Activities: The breakout activities will be carried out in small groups of around 5 people. Activities include brainstorming and prototyping according to the assigned challenge.
Showcasing and Discussion: The deliverables from the breakout activities will be a short write-up with drawings or illustrations. The concepts will be showcased and shared by each group, and then discussed. The organisers will provide working materials via online collaboration tools.
Summary and Closing
AFTER THE WORKSHOP
We will share our insights on this website as well as social media platforms for continuing knowledge sharing. We also aim to encourage participants to collaboratively write research papers about the themes discussed during the workshop.
A variety of academic publications will be considered based on the content of the accepted submissions and the outputs of the workshop. These include, but are not limited to, a report to be submitted to a venue that is relevant to the CHI community (e.g. ACM Interactions), a full paper submission to a relevant SIGCHI conference based on synergies between individual efforts presented at the workshop, and a special issue of a journal informed by the research agendas articulated at the workshop.