Workshop on Amplified and Memorable Food Interactions
Passant Elagroudy, Yomna Abdelrahman, Sarah Faltaous, Stefan Schneegaß, Hilary E. Davis · 2018
Cooking has the potential to bring joy, a sense of achievement and social presence to individuals and groups. Food properties (food cues) such as scent, sound and taste are rich cues to the state of the cooking process, as well as, providing memories evoking emotions attached to social situations and people from the past. Thus, optimal methods to capture and present these cues is an on-going research challenge. In this workshop, we bring researchers, amateur cooks, and designers together to explore two research questions:1) how does enhancing our awareness of food temperature support a joyful and/or a memorable cooking experience? and 2) how can we use food cues to enhance our sense of joy, empower reminiscence and nudge communication between individuals?. We aim through this event to foster a research community that uses food interaction as a medium to promote a sense of joyfulness and social wellbeing.