Perspectives on Multisensory Human-Food Interaction PDF Download
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Author: Carlos Velasco
Publisher: Frontiers Media SA
ISBN: 2889742334
Category : Science
Languages : en
Pages : 156
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Book Description
Author: Carlos Velasco
Publisher: Frontiers Media SA
ISBN: 2889742334
Category : Science
Languages : en
Pages : 156
Get Book Here
Book Description
Author: Carlos Velasco
Publisher: Frontiers Media SA
ISBN: 2889455181
Category :
Languages : en
Pages : 101
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Book Description
Our food experiences can be significantly influenced by both intrinsic and extrinsic multisensory information. Therefore, it is crucial to understand and apply the principles that govern the systematic connections that exist between the senses in the context of Human-Food Interaction (HFI). In our Research Topic, namely Multisensory Human-Food Interaction (MHFI), several studies that consider such connections in the context of HFI are presented. We also have contributions that focus on multisensory technologies that can be used to share and reproduce specific HFIs. This eBook, which resulted from the Research Topic, presents some of the most recent developments in the field of MHFI. In particular, it consists of two main sections and corresponding articles. The eBook begins with the Editorial, which provides an overview of MHFI. Then, it includes six articles that relate to principles in MHFI and three on technologies in MHFI. We hope that the different contributions featured here will support future developments in MHFI research.
Author: Rohit Ashok Khot
Publisher:
ISBN: 9781680835762
Category : Computers
Languages : en
Pages : 196
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Book Description
Food is not only fundamental to our existence, its consumption, handling or even the mere sight of its also brings us immense joy. Over the years, technology has played a crucial part in supporting and enriching food-related practices, beginning from how we grow, to how we cook, eat and dispose of food. All these practices have a significant impact not only on individuals but also on the surrounding ecologies and infrastructures, often discussed under the umbrella term of Human-Food Interaction (HFI). This monograph provides an overview of the existing research in this space and a guide to further its exploration. The authors illustrate the growth in research across four phases of HFI, namely, Growing, Cooking, Eating and Disposal; categorizing the existing works across each of these phases to reveal a rich design space and that highlights the underexplored areas that interaction designers might find intriguing to investigate. Human-Food Interaction offers a first of its kind overview of research in this fascinating interdisciplinary field and will be of interest to students and researchers working in many areas of Human-Computer Interaction.
Author: Betina Piqueras-Fiszman
Publisher: Woodhead Publishing
ISBN: 008100351X
Category : Technology & Engineering
Languages : en
Pages : 378
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Book Description
Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
Author: Carlos Velasco
Publisher:
ISBN: 0198849621
Category : Computers
Languages : en
Pages : 113
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Book Description
Multisensory Experiences: Where the senses meet technology takes you on a journey that goes from the fundamentals of multisensory experiences, through the relationship between the senses and technology, to what the future of those experiences may look like, and our responsibility in it.
Author: Carlos Velasco
Publisher: Springer
ISBN: 3319949772
Category : Business & Economics
Languages : en
Pages : 381
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Book Description
This edited collection presents state-of-the-art reviews of the latest developments in multisensory packaging design. Bringing together leading researchers and practitioners working in the field, the contributions consider how our growing understanding of the human senses, as well as new technologies, will transform the way in which we design, interact with, and experience food and beverage, home and personal care, and fast-moving consumer products packaging. Spanning all of the senses from colour meaning, imagery and font, touch and sonic packaging, a new framework for multisensory packaging analysis is outlined. Including a number of case studies and examples, this book provides both practical application and theoretical discussion to appeal to students, researchers, and practitioners alike.
Author: Charles Spence
Publisher: John Wiley & Sons
ISBN: 1118490827
Category : Technology & Engineering
Languages : en
Pages : 453
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Book Description
The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.
Author:
Publisher: BRILL
ISBN: 9004416307
Category : Medical
Languages : en
Pages : 223
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Book Description
What we hear before and/or while we eat and drink often affects our tasting experiences. The focus of Auditory Contributions to Food Perception and Consume Behaviour is to provide a state-of-the-art summary on how such music and ambient inputs can influence our expectations, our purchasing behaviour, as well as our product experience. Much of the research collected together in this volume relates to ‘sonic seasoning’: This is where music/soundscapes are especially chosen, or else designed/composed, in order to correspond to, and hence hopefully to modify the associated taste/aroma/mouthfeel/flavour in food and beverages. The various chapters collected together in this volume provide a state-of-the-art summary of this intriguing and emerging field of research, as well as highlighting some of the key directions for future research. Contributors are Sue Bastian, Thadeus L. Beekman, Jo Burzynska, Andrew Childress, Ilja Croijmans, Silvana Dakduk , Alexandra Fiegel, Apratim Guha, Ryuta Kawashima, Bruno Mesz, Kosuke Motoki, Rui Nouchi, Felipe Reinoso-Carvalho, Pablo Riera, Marijn Peters Rit, Toshiki Saito, Han-Seok Seo, Mariano Sigman, Laura J. Speed, Charles Spence, Motoaki Sugiura, Marcos Trevisan, Carlos Velasco, Johan Wagemans, and Qian Janice Wang.
Author: Christina Bartz
Publisher: transcript Verlag
ISBN: 383946479X
Category : Social Science
Languages : en
Pages : 331
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Book Description
Food is more than just nutrition. Its preparation, presentation and consumption is a multifold communicative practice which includes the meal's design and its whole field of experience. How is food represented in cookbooks, product packaging or in paintings? How is dining semantically charged? How is the sensuality of eating treated in different cultural contexts? In order to acknowledge the material and media-related aspects of eating as a cultural praxis, experts from media studies, art history, literary studies, philosophy, experimental psychology, anthropology, food studies, cultural studies and design studies share their specific approaches.
Author: Aleksandra Mroczko-Wąsowicz
Publisher: Frontiers Media SA
ISBN: 2889450716
Category : Psychology
Languages : en
Pages : 137
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Book Description
The present Research Topic explores closely related aspects of mental functioning, namely an interplay between perception and cognition, interactions among various sensory modalities, and finally, more or less unified conscious experiences arising in the context of these relations. Contributions emphasize a high flexibility observed in perception and may be seen as potential challenges to the traditional modular architecture of perceptual systems. Although the articles describe different phenomena, they follow one common theme - to investigate broadly understood unified experience - by studying either perception-cognition integration or the integration between sensory modalities. These integrative processes may well apply to subpersonal unconscious representations. However, the aim here is to approach phenomenal experience and thus a straightforward way of thinking about it is in terms of conscious perception. Putting together scientific and philosophical concerns, this special issue encourages extending the study of perceptual experience beyond the single sense perception to advance our understanding of the complex interdependencies between different sensory modalities, other mental domains, and various kinds of unifying relations within conscious experience. It exhibits a remarkable need to study these phenomena in tangent, and so, the authors examine a variety of ways in which our perceptual experiences may be cross-modal or multisensory, integrated, embodied, synesthetic, cognitively penetrated, or otherwise affected by top-down influences. The Research Topic comprises theoretical and empirical contributions of such fields as philosophy of mind, cognitive science, psychology, and neuroscience in the form of hypothesis and theory articles, original research articles, opinion papers, reviews, and commentaries.
