Jacob Thompson-Bell, Adam Martin, Caroline Hobkinson
This article explores linkages between sensory experiences of food and music in light of recent research from gastrophysics, 4E cognition (i.e. embodied, embedded, extended and enactive) and ecological perception theory. Drawing on these research disciplines, this article outlines a model for multisensory artistic practice, and a taxonomy of cross-domain creative strategies, based on the identification of sensory affordances between the domains of food and music. Food objects are shown to ‘afford’ cross-domain interrelationships with sound stimuli based on our capacity to sense their material characteristics, and to make sense of them through prior experience and contextual association. We propose that multisensory artistic works can themselves afford extended forms of sensory awareness by synthesizing and mediating stimuli across the selected domains, in order to form novel, or unexpected sensory linkages. These ideas are explored with reference to an ongoing artistic research project entitled ‘Unusual ingredients’, creating new music to complement and enhance the characteristics of selected food.
{"title":"‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music","authors":"Jacob Thompson-Bell, Adam Martin, Caroline Hobkinson","doi":"10.1386/ijfd_00032_1","DOIUrl":"https://doi.org/10.1386/ijfd_00032_1","url":null,"abstract":"This article explores linkages between sensory experiences of food and music in light of recent research from gastrophysics, 4E cognition (i.e. embodied, embedded, extended and enactive) and ecological perception theory. Drawing on these research disciplines, this article outlines a\u0000 model for multisensory artistic practice, and a taxonomy of cross-domain creative strategies, based on the identification of sensory affordances between the domains of food and music. Food objects are shown to ‘afford’ cross-domain interrelationships with sound stimuli based on\u0000 our capacity to sense their material characteristics, and to make sense of them through prior experience and contextual association. We propose that multisensory artistic works can themselves afford extended forms of sensory awareness by synthesizing and mediating stimuli across the selected\u0000 domains, in order to form novel, or unexpected sensory linkages. These ideas are explored with reference to an ongoing artistic research project entitled ‘Unusual ingredients’, creating new music to complement and enhance the characteristics of selected food.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"163 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73745732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Useful attempts to shed light on the nature of gastronomy from a scientific point of view and to unravel the crucial connection between food, eating and well-being are currently underrepresented in the scientific literature. However, several scientific disciplines ranging from the natural to the social sciences offer valuable new perspectives on gastronomy. As one of the key disciplines in natural science, physics offers original and rigorous perspectives on all processes and structures constrained by the laws of nature. The emerging discipline called gastrophysics employs the full range of concepts, techniques and methods from physics to generate useful scientific input to the complex and holistic reflections on gastronomy. Relying on a review of the existing literature, this article illustrates how a science-based gastrophysics emerges, to a large extent from the convoluted history of food science as well as from various recent ‐ and often overlapping ‐ attempts to combine modern scientific methodology to questions from gastronomy. However, the present review also insists on a physics-inspired methodology to handle scale and complexity in food preparation and consumption across length scales from sub-molecular to entire foods. We exemplify how gastrophysics directly helps to develop gastronomy and how it adds to current approaches in traditional food science. We also suggest that gastrophysics may prove relevant in the context of the ongoing food transformation, which focuses strongly on sustainability, but where the importance of gastronomic aspects in this transformation is greatly needed.
{"title":"Gastronomy unravelled by physics: Gastrophysics","authors":"Mie Thorborg Pedersen, P. Hansen, M. Clausen","doi":"10.1386/ijfd_00029_1","DOIUrl":"https://doi.org/10.1386/ijfd_00029_1","url":null,"abstract":"Useful attempts to shed light on the nature of gastronomy from a scientific point of view and to unravel the crucial connection between food, eating and well-being are currently underrepresented in the scientific literature. However, several scientific disciplines ranging from the natural\u0000 to the social sciences offer valuable new perspectives on gastronomy. As one of the key disciplines in natural science, physics offers original and rigorous perspectives on all processes and structures constrained by the laws of nature. The emerging discipline called gastrophysics employs\u0000 the full range of concepts, techniques and methods from physics to generate useful scientific input to the complex and holistic reflections on gastronomy. Relying on a review of the existing literature, this article illustrates how a science-based gastrophysics emerges, to a large extent from\u0000 the convoluted history of food science as well as from various recent ‐ and often overlapping ‐ attempts to combine modern scientific methodology to questions from gastronomy. However, the present review also insists on a physics-inspired methodology to handle scale and complexity\u0000 in food preparation and consumption across length scales from sub-molecular to entire foods. We exemplify how gastrophysics directly helps to develop gastronomy and how it adds to current approaches in traditional food science. We also suggest that gastrophysics may prove relevant in the context\u0000 of the ongoing food transformation, which focuses strongly on sustainability, but where the importance of gastronomic aspects in this transformation is greatly needed.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72798117","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Disgust is a strong emotion of aversion. In the context of food, it is often referred to as a guardian of the mouth, preventing close contact with pathogens and the accidental consumption of poisons. However, disgust can also create a certain level of attraction and be part of positive experiences, even in the context of food. In this article, we discuss different ways of using disgust to influence eating behaviour and contribute to healthier food consumption. We outline ten different bridging concepts accompanied by various design exemplars on how to use disgust in the context of critical food design. In addition, we present four different lenses that can help to refine the design concepts.
{"title":"Between attraction and aversion: How designers can use the concept of disgust to influence food consumption","authors":"Mailin Lemke, Boudewijn Boon, H. Schifferstein","doi":"10.1386/IJFD_00025_1","DOIUrl":"https://doi.org/10.1386/IJFD_00025_1","url":null,"abstract":"Disgust is a strong emotion of aversion. In the context of food, it is often referred to as a guardian of the mouth, preventing close contact with pathogens and the accidental consumption of poisons. However, disgust can also create a certain level of attraction and be part of positive experiences, even in the context of food. In this article, we discuss different ways of using disgust to influence eating behaviour and contribute to healthier food consumption. We outline ten different bridging concepts accompanied by various design exemplars on how to use disgust in the context of critical food design. In addition, we present four different lenses that can help to refine the design concepts.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"32 1","pages":"67-101"},"PeriodicalIF":0.0,"publicationDate":"2021-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86748328","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Astrid Beim, Simon Lynge Svendsen, J. Hansen, Kirsten Hansen, K. Olsen, M. B. Frøst
{"title":"Abstracts Creative Tastebuds 2020","authors":"Astrid Beim, Simon Lynge Svendsen, J. Hansen, Kirsten Hansen, K. Olsen, M. B. Frøst","doi":"10.1386/ijfd_00020_7","DOIUrl":"https://doi.org/10.1386/ijfd_00020_7","url":null,"abstract":"","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81736688","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A. Toet, M. van Schaik, Daisuke Kaneko, J. V. van Erp
Viewing images of food triggers the desire to eat and this effect increases when images represent food in a more vivid way. Cinemagraphs are a new medium that is intermediate between photographs and videos: most of the frame is static, while some details are animated in a seamless loop, resulting in a vivid viewing experience. On social media cinemagraphs are increasingly used for food-related communication. Given their vivid appearance we hypothesized that food cinemagraphs may evoke stronger appetitive responses than their static counterparts (stills). This would make them a promising medium for food advertisements on the Internet or on digital menu boards. In this study we measured the ‘wanting’ (appetitive) and ‘liking’ (affective) responses to both cinemagraph and stills representing a wide range of different food products. Our results show that food cinemagraphs slightly increase ‘wanting’ scores while not affecting ‘liking’ scores, compared to similar stills. Although we found no overall main effect of image dynamics on ‘liking’, we did observe a significant effect for some individual food items. The effects of image dynamics on ‘wanting’ and ‘liking’ appear to be product specific: while dynamic images were scored higher on ‘wanting’ or ‘liking’ for some products, static images were scored higher on these factors for other products. Observer responses to a free association task indicate that image dynamics can affect the appeal of a food product in two ways: by emphasizing its hedonic qualities (lusciousness, freshness) and by enhancing the observers’ awareness of their own core affect (‘liking’) for the product. We conclude that the effective use of cinemagraphs in food advertisements therefore requires a careful consideration of the characteristics (hedonic aspects) of the food product that are to be highlighted through image motion and the inherent preferences (core liking) of the target group.
{"title":"Do food cinemagraphs evoke stronger appetitive responses than stills?","authors":"A. Toet, M. van Schaik, Daisuke Kaneko, J. V. van Erp","doi":"10.1386/IJFD.4.1.63_1","DOIUrl":"https://doi.org/10.1386/IJFD.4.1.63_1","url":null,"abstract":"Viewing images of food triggers the desire to eat and this effect increases when images represent food in a more vivid way. Cinemagraphs are a new medium that is intermediate between photographs and videos: most of the frame is static, while some details are animated in a seamless loop,\u0000 resulting in a vivid viewing experience. On social media cinemagraphs are increasingly used for food-related communication. Given their vivid appearance we hypothesized that food cinemagraphs may evoke stronger appetitive responses than their static counterparts (stills). This would make them\u0000 a promising medium for food advertisements on the Internet or on digital menu boards. In this study we measured the ‘wanting’ (appetitive) and ‘liking’ (affective) responses to both cinemagraph and stills representing a wide range of different food products. Our results\u0000 show that food cinemagraphs slightly increase ‘wanting’ scores while not affecting ‘liking’ scores, compared to similar stills. Although we found no overall main effect of image dynamics on ‘liking’, we did observe a significant effect for some individual\u0000 food items. The effects of image dynamics on ‘wanting’ and ‘liking’ appear to be product specific: while dynamic images were scored higher on ‘wanting’ or ‘liking’ for some products, static images were scored higher on these factors for other\u0000 products. Observer responses to a free association task indicate that image dynamics can affect the appeal of a food product in two ways: by emphasizing its hedonic qualities (lusciousness, freshness) and by enhancing the observers’ awareness of their own core affect (‘liking’)\u0000 for the product. We conclude that the effective use of cinemagraphs in food advertisements therefore requires a careful consideration of the characteristics (hedonic aspects) of the food product that are to be highlighted through image motion and the inherent preferences (core liking) of the\u0000 target group.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84860449","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Edible insects are regarded as one of the most sustainable animal protein sources for human consumption, but for western people insects are a rather unusual food ingredient. In the media, however, insect consumption is gaining increasing attention and people are starting to acknowledge insects as a potential source of protein. The eating of insects, ‘entomophagy’, is bringing new insect food companies, ‘ento-preneurs’ to the market, yet current research is still insufficient and relatively fragmented to support the commercialization of insect-based food products. Therefore, more systematic research approaches are needed in this area. This review article introduces the benefits and challenges of insect-eating, discusses the factors that are known to influence consumer acceptance, and categorizes factors including adoption strategies into a framework that can be applied in future consumer studies on entomophagy. In addition, the article introduces three distinctive examples of design interventions to illustrate how design can contribute as a strategy to support the general adoption of insect foods by western consumers.
{"title":"Consumer acceptance of edible insects and design interventions as adoption strategy","authors":"Saara-Maria Kauppi, I. N. Pettersen, C. Boks","doi":"10.1386/IJFD.4.1.39_1","DOIUrl":"https://doi.org/10.1386/IJFD.4.1.39_1","url":null,"abstract":"Edible insects are regarded as one of the most sustainable animal protein sources for human consumption, but for western people insects are a rather unusual food ingredient. In the media, however, insect consumption is gaining increasing attention and people are starting to acknowledge\u0000 insects as a potential source of protein. The eating of insects, ‘entomophagy’, is bringing new insect food companies, ‘ento-preneurs’ to the market, yet current research is still insufficient and relatively fragmented to support the commercialization of insect-based\u0000 food products. Therefore, more systematic research approaches are needed in this area. This review article introduces the benefits and challenges of insect-eating, discusses the factors that are known to influence consumer acceptance, and categorizes factors including adoption strategies into\u0000 a framework that can be applied in future consumer studies on entomophagy. In addition, the article introduces three distinctive examples of design interventions to illustrate how design can contribute as a strategy to support the general adoption of insect foods by western consumers.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74342405","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Review of: The Bloomsbury Handbook of Food and Popular Culture, Kathleen Lebesco and Peter Naccarato (eds) (2018)London and New York: Bloomsbury Academic, 347 pp.,ISBN 978-1-47429-624-3, h/bk, $136
{"title":"The Bloomsbury Handbook of Food and Popular Culture, Kathleen Lebesco and Peter Naccarato (eds) (2018)","authors":"Jamie L. Horwitz","doi":"10.1386/IJFD.4.1.85_5","DOIUrl":"https://doi.org/10.1386/IJFD.4.1.85_5","url":null,"abstract":"Review of: The Bloomsbury Handbook of Food and Popular Culture, Kathleen Lebesco and Peter Naccarato (eds) (2018)London and New York: Bloomsbury Academic, 347 pp.,ISBN 978-1-47429-624-3, h/bk, $136","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86905700","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Socialization, eating and play are core activities that make us human. While they are often brought together, play theory suggests that their combination has unexplored potential in the context of gastronomy. Our research also indicates that a chef’s desire to control the meal may be a key impediment to developing dining experiences in which the diner’s playful engagement impacts taste, texture and flavour combination. We investigate if combining participatory research through design and play theory might better situate chefs to diversify their approach to playful gastronomy. Using experimental design methods, we interviewed a chef, a maître d’, a professional gastronomist, two food enthusiasts and a novice, to identify overlooked opportunities to extend play in gastronomy. We then conducted a series of dinners ‐ designed with and for experts, enthusiasts and novices ‐ to explore these opportunities, and tested the resulting method through a workshop with student chefs and game designers. We present the method: Participatory Research through Gastronomy Design (PRGD), using the case of its development to explicate its characteristics. Our research suggests that PRGD supports the design of playful gastronomic experiences that appeal to a range of diners, affords exploration of play’s impact on social dynamics and can productively inform concrete design choices. It also ‐ crucially ‐ supports chefs to partially transfer control of how a meal unfolds, without diluting their sense of controlling the overall experience. PRGD thus addresses a key impediment to extending play in gastronomy. Gastronomy that responds to diners’ needs and desires for play are currently limited. We propose PRGD as an exciting ‐ and viable ‐ approach to address this limitation.
社交、吃饭和玩耍是使我们成为人类的核心活动。虽然它们经常被放在一起，但游戏理论表明，它们的结合在烹饪方面具有未开发的潜力。我们的研究还表明，厨师控制食物的欲望可能是发展用餐体验的关键障碍，在这种体验中，用餐者的顽皮参与影响了味道、质地和味道的组合。我们调查通过设计和游戏理论相结合的参与性研究是否可以更好地使厨师们多样化他们的游戏烹饪方法。采用实验设计方法，我们采访了一位厨师、一位ma tre d '、一位专业美食家、两位美食爱好者和一位新手，以找出被忽视的机会，扩大美食的作用。然后我们举办了一系列的晚宴——为专家、爱好者和新手设计的——来探索这些机会，并通过学生厨师和游戏设计师的研讨会来测试最终的方法。本文提出了参与式烹饪设计研究方法(Participatory Research through Gastronomy Design, PRGD)，并以其发展的案例来阐述其特点。我们的研究表明，PRGD支持有趣的美食体验设计，以吸引一系列食客，探索游戏对社会动态的影响，并可以有效地为具体的设计选择提供信息。它还——至关重要地——支持厨师部分地转移对一顿饭如何展开的控制权，而不会削弱他们控制整体体验的感觉。因此，PRGD解决了在美食中发挥作用的一个关键障碍。目前，能满足食客需求和娱乐欲望的美食非常有限。我们建议PRGD作为一种令人兴奋和可行的方法来解决这一限制。
{"title":"Participatory Research through Gastronomy Design: A designerly move towards more playful gastronomy","authors":"D. Wilde, Ferran Altarriba Bertran","doi":"10.1386/IJFD.4.1.3_1","DOIUrl":"https://doi.org/10.1386/IJFD.4.1.3_1","url":null,"abstract":"Socialization, eating and play are core activities that make us human. While they are often brought together, play theory suggests that their combination has unexplored potential in the context of gastronomy. Our research also indicates that a chef’s desire to control the meal\u0000 may be a key impediment to developing dining experiences in which the diner’s playful engagement impacts taste, texture and flavour combination. We investigate if combining participatory research through design and play theory might better situate chefs to diversify their approach to\u0000 playful gastronomy. Using experimental design methods, we interviewed a chef, a maître d’, a professional gastronomist, two food enthusiasts and a novice, to identify overlooked opportunities to extend play in gastronomy. We then conducted a series of dinners ‐ designed\u0000 with and for experts, enthusiasts and novices ‐ to explore these opportunities, and tested the resulting method through a workshop with student chefs and game designers. We present the method: Participatory Research through Gastronomy Design (PRGD), using the case of its development\u0000 to explicate its characteristics. Our research suggests that PRGD supports the design of playful gastronomic experiences that appeal to a range of diners, affords exploration of play’s impact on social dynamics and can productively inform concrete design choices. It also ‐ crucially\u0000 ‐ supports chefs to partially transfer control of how a meal unfolds, without diluting their sense of controlling the overall experience. PRGD thus addresses a key impediment to extending play in gastronomy. Gastronomy that responds to diners’ needs and desires for play are currently\u0000 limited. We propose PRGD as an exciting ‐ and viable ‐ approach to address this limitation.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"17 6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85477527","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"The procurement of food as a factor in taste","authors":"Joan Gross","doi":"10.1386/IJFD.3.2.147_3","DOIUrl":"https://doi.org/10.1386/IJFD.3.2.147_3","url":null,"abstract":"","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"85 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2018-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75290650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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