Visual search for a downward-pointing triangle among upward-pointing triangles is faster than vice versa, a phenomenon referred to as the downward-pointing triangle superiority (DPTS) effect. Here, we report two new experiments designed to investigate whether this phenomenon also emerges when a triangle appears as a local feature within a wine label. The experimental task was to identify whether all of the wine bottles in a store display were the same or not, while each wine bottle had either a downward- or upward-pointing triangle displayed on its label. The results of Experiment 1 revealed that the participants responded more rapidly when searching for a wine bottle with a downward-pointing triangle on its label than when the target had a triangle pointing upward, indicating the presence of a DPTS effect. In Experiment 2, the DPTS effect was replicated while varying the set size. The magnitude of the DPTS effect increased with increasing set size. Taken together, these results revealed similar visual search results for pictorial stimuli with triangles as local features as for geometric triangular shapes. The implications of these findings for the design of product labels are discussed.
{"title":"Visual search for triangles in wine labels","authors":"H Zhao, C. Spence, Xiaoang Wan","doi":"10.1145/3007577.3007582","DOIUrl":"https://doi.org/10.1145/3007577.3007582","url":null,"abstract":"Visual search for a downward-pointing triangle among upward-pointing triangles is faster than vice versa, a phenomenon referred to as the downward-pointing triangle superiority (DPTS) effect. Here, we report two new experiments designed to investigate whether this phenomenon also emerges when a triangle appears as a local feature within a wine label. The experimental task was to identify whether all of the wine bottles in a store display were the same or not, while each wine bottle had either a downward- or upward-pointing triangle displayed on its label. The results of Experiment 1 revealed that the participants responded more rapidly when searching for a wine bottle with a downward-pointing triangle on its label than when the target had a triangle pointing upward, indicating the presence of a DPTS effect. In Experiment 2, the DPTS effect was replicated while varying the set size. The magnitude of the DPTS effect increased with increasing set size. Taken together, these results revealed similar visual search results for pictorial stimuli with triangles as local features as for geometric triangular shapes. The implications of these findings for the design of product labels are discussed.","PeriodicalId":400831,"journal":{"name":"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction","volume":"9 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126428341","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}
K. Sakurai, K. Aoyama, Makoto Mizukami, T. Maeda, H. Ando
In this work, we demonstrate that cathodal direct current stimulation to the tongue suppresses the perception of saltiness and umami. This work also investigates the relationship between the amplitude of the stimulation current and the magnitude of the taste suppression. With this technique and extensions to it, any tastes would be able to be reproduced or modified virtually, which would be helpful to reduce excessive intake of substances causing lifestyle disease.
{"title":"Saltiness and umami suppression by cathodal electrical stimulation","authors":"K. Sakurai, K. Aoyama, Makoto Mizukami, T. Maeda, H. Ando","doi":"10.1145/3007577.3007579","DOIUrl":"https://doi.org/10.1145/3007577.3007579","url":null,"abstract":"In this work, we demonstrate that cathodal direct current stimulation to the tongue suppresses the perception of saltiness and umami. This work also investigates the relationship between the amplitude of the stimulation current and the magnitude of the taste suppression. With this technique and extensions to it, any tastes would be able to be reproduced or modified virtually, which would be helpful to reduce excessive intake of substances causing lifestyle disease.","PeriodicalId":400831,"journal":{"name":"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction","volume":"337 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114724908","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}
Felipe Reinoso Carvalho, K. Steenhaut, R. Ee, A. Touhafi, Carlos Velasco
We discuss whether sound can add value to people's tasting experiences. The results presented here may be a source of inspiration for experience designers in the food industry wanting to add value to food/beverage products and/or to enhance multisensory tasting events. The available new technologies allow people to use sound as an input for moments associated with our eating and drinking habits. Here, we review three studies that used chocolate as taste stimulus. In general, the results revealed that sound can, in some cases and in different ways, modulate the taste/flavor of food (i.e., sweetness, bitterness, creaminess). These results also suggest that popular songs and soundscapes can add significant hedonic value while tasting. We discuss our results in light of new technologies (e.g., virtual reality), which offer both companies and consumers potential means for bringing customized multisensory eating and drinking experiences. We also discuss how this knowledge could be further applied - and perhaps improved - in order to make these experiences more scalable and applicable for the general public.
{"title":"Sound-enhanced gustatory experiences and technology","authors":"Felipe Reinoso Carvalho, K. Steenhaut, R. Ee, A. Touhafi, Carlos Velasco","doi":"10.1145/3007577.3007580","DOIUrl":"https://doi.org/10.1145/3007577.3007580","url":null,"abstract":"We discuss whether sound can add value to people's tasting experiences. The results presented here may be a source of inspiration for experience designers in the food industry wanting to add value to food/beverage products and/or to enhance multisensory tasting events. The available new technologies allow people to use sound as an input for moments associated with our eating and drinking habits. Here, we review three studies that used chocolate as taste stimulus. In general, the results revealed that sound can, in some cases and in different ways, modulate the taste/flavor of food (i.e., sweetness, bitterness, creaminess). These results also suggest that popular songs and soundscapes can add significant hedonic value while tasting. We discuss our results in light of new technologies (e.g., virtual reality), which offer both companies and consumers potential means for bringing customized multisensory eating and drinking experiences. We also discuss how this knowledge could be further applied - and perhaps improved - in order to make these experiences more scalable and applicable for the general public.","PeriodicalId":400831,"journal":{"name":"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction","volume":"54 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125089896","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}
In the field of virtual reality (VR) research, media technologies to create a realistic feeling of being present in a real/virtual world by duplicating multi-sensory information have been studied over a long period. Recently, technologies for multi-sensory feedbacks achieved a major breakthrough by utilizing cross-modal interactions. By changing sensory stimuli through only one modality using these technologies, the impression from our experience can be modified significantly. These novel technologies have a great potential in changing our food consumption experience and behavior. For example, "MetaCookie" is a flavor augmentation system that enables us to change the perceived taste of a cookie by overlaying visual and olfactory information onto a real cookie. "Augmented Satiety" is a system that enables us to control the perception of satiety and food intake implicitly by changing the apparent volume of food with augmented reality and computer vision techniques. This paper introduces such novel techniques that augment our eating experience by using multimodal VR techniques and discusses the future of Human Food Interaction.
{"title":"Multi-sensorial virtual reality and augmented human food interaction","authors":"Takuji Narumi","doi":"10.1145/3007577.3007587","DOIUrl":"https://doi.org/10.1145/3007577.3007587","url":null,"abstract":"In the field of virtual reality (VR) research, media technologies to create a realistic feeling of being present in a real/virtual world by duplicating multi-sensory information have been studied over a long period. Recently, technologies for multi-sensory feedbacks achieved a major breakthrough by utilizing cross-modal interactions. By changing sensory stimuli through only one modality using these technologies, the impression from our experience can be modified significantly. These novel technologies have a great potential in changing our food consumption experience and behavior. For example, \"MetaCookie\" is a flavor augmentation system that enables us to change the perceived taste of a cookie by overlaying visual and olfactory information onto a real cookie. \"Augmented Satiety\" is a system that enables us to control the perception of satiety and food intake implicitly by changing the apparent volume of food with augmented reality and computer vision techniques. This paper introduces such novel techniques that augment our eating experience by using multimodal VR techniques and discusses the future of Human Food Interaction.","PeriodicalId":400831,"journal":{"name":"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130508316","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}
The perception of food involves, not just taste, but all senses. We describe several interactive and novel mixed reality systems designed to enhance or change a dining experience by using computer generated visual, audio, and tactile stimuli. We describe how ideas from these playful designs can influence the perception of, and the interaction with food, and can inform the design of studies into human-food interaction.
{"title":"Tasty tech: human-food interaction and multimodal interfaces","authors":"Merijn Bruijnes, Gijs Huisman, D. Heylen","doi":"10.1145/3007577.3007581","DOIUrl":"https://doi.org/10.1145/3007577.3007581","url":null,"abstract":"The perception of food involves, not just taste, but all senses. We describe several interactive and novel mixed reality systems designed to enhance or change a dining experience by using computer generated visual, audio, and tactile stimuli. We describe how ideas from these playful designs can influence the perception of, and the interaction with food, and can inform the design of studies into human-food interaction.","PeriodicalId":400831,"journal":{"name":"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction","volume":"600 3","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132704111","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}
Carlos Velasco, Felipe Reinoso Carvalho, Olivia Petit, A. Nijholt
Everyday eating and drinking experiences involve multiple, interrelated, sensory inputs. However, when it comes to human-food interaction design (HFI) research, certain senses have received more attention than others have. Here, we focus on audition, a sense that has received limited attention in such context. In particular, we highlight the role of food/drink-related eating sounds, as a potential input for human-food interaction design. We review some of the few systems that have built on such sounds within food and drink contexts. We also present a multisensory design framework and discuss how the systematic connections that exist between the senses may provide some guidelines for the integration of eating sounds in HFI design. Finally, we present some key prospects that we foresee for research in technology design in HFI.
{"title":"A multisensory approach for the design of food and drink enhancing sonic systems","authors":"Carlos Velasco, Felipe Reinoso Carvalho, Olivia Petit, A. Nijholt","doi":"10.1145/3007577.3007578","DOIUrl":"https://doi.org/10.1145/3007577.3007578","url":null,"abstract":"Everyday eating and drinking experiences involve multiple, interrelated, sensory inputs. However, when it comes to human-food interaction design (HFI) research, certain senses have received more attention than others have. Here, we focus on audition, a sense that has received limited attention in such context. In particular, we highlight the role of food/drink-related eating sounds, as a potential input for human-food interaction design. We review some of the few systems that have built on such sounds within food and drink contexts. We also present a multisensory design framework and discuss how the systematic connections that exist between the senses may provide some guidelines for the integration of eating sounds in HFI design. Finally, we present some key prospects that we foresee for research in technology design in HFI.","PeriodicalId":400831,"journal":{"name":"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction","volume":"98 17","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113984869","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. Nijholt, Carlos Velasco, Gijs Huisman, Kasun Karunanayaka
Eating and drinking are, perhaps, some of the most multisensory events of our everyday life. Take, for instance, flavor, which is one of the most important elements of such experiences. It is known that flavor is the product of the integration of, at least, gustatory and (retronasal) olfactory cues. Nevertheless, researchers have suggested that all our senses can influence the way in which we perceive flavor, not to mention our eating and drinking experiences. For instance, the color and shape of the food, the background sonic cues in our eating environments, and/or the sounds that derive from the food's mastication can all influence our perception and enjoyment of our eating and drinking experiences. In this workshop, we were particularly interested in new systems that were designed to enhance people's eating experiences in the context of HFI and which were based on the principles that govern the systematic connections that exist between the senses (e.g., spatiotemporal congruence, semantic congruence, and crossmodal correspondences. This included the experiencing food interactions digitally in remote locations, sensing flavor information from one place, transferring them over the internet digitally, and effectively regenerate at the destination. Further, we were interested in digital interfaces that would bring advantages such as precious controlling, cheaper maintenance, avoid refilling, and avoid calories. Therefore, in this workshop we called for studies on flavor sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for HFI. Enhancing social interactions to augment the eating experience was another issue we intended addressed in this workshop. In addition, we wanted to discuss what is possible through multimodal technology and what is not possible without it during this workshop. Factors such as measurement techniques (e.g. mastication, eating speed, food tracking, psychophysiological responses to food consumption), potential for interactivity, and potential for customized experiences were taken into consideration. Finally, applications of multisensory approaches to HFI were also encouraged to submit since they can promote healthy eating habits, design of food-related products (e.g. packaging) and more compelling eating experiences.
{"title":"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction","authors":"A. Nijholt, Carlos Velasco, Gijs Huisman, Kasun Karunanayaka","doi":"10.1145/3007577","DOIUrl":"https://doi.org/10.1145/3007577","url":null,"abstract":"Eating and drinking are, perhaps, some of the most multisensory events of our everyday life. Take, for instance, flavor, which is one of the most important elements of such experiences. It is known that flavor is the product of the integration of, at least, gustatory and (retronasal) olfactory cues. Nevertheless, researchers have suggested that all our senses can influence the way in which we perceive flavor, not to mention our eating and drinking experiences. For instance, the color and shape of the food, the background sonic cues in our eating environments, and/or the sounds that derive from the food's mastication can all influence our perception and enjoyment of our eating and drinking experiences. \u0000 \u0000In this workshop, we were particularly interested in new systems that were designed to enhance people's eating experiences in the context of HFI and which were based on the principles that govern the systematic connections that exist between the senses (e.g., spatiotemporal congruence, semantic congruence, and crossmodal correspondences. This included the experiencing food interactions digitally in remote locations, sensing flavor information from one place, transferring them over the internet digitally, and effectively regenerate at the destination. Further, we were interested in digital interfaces that would bring advantages such as precious controlling, cheaper maintenance, avoid refilling, and avoid calories. Therefore, in this workshop we called for studies on flavor sensing and actuation interfaces, new communication mediums, and persisting and retrieving technologies for HFI. Enhancing social interactions to augment the eating experience was another issue we intended addressed in this workshop. In addition, we wanted to discuss what is possible through multimodal technology and what is not possible without it during this workshop. Factors such as measurement techniques (e.g. mastication, eating speed, food tracking, psychophysiological responses to food consumption), potential for interactivity, and potential for customized experiences were taken into consideration. Finally, applications of multisensory approaches to HFI were also encouraged to submit since they can promote healthy eating habits, design of food-related products (e.g. packaging) and more compelling eating experiences.","PeriodicalId":400831,"journal":{"name":"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction","volume":"48 37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124219911","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}
This paper discusses two main features of flavour perception, namely its unity and complexity occurring at different levels of our cognitive system - multimodal phenomenal experience and underlying information processing. Exploring these issues is important for providing a holistic account of tasting flavours that is both empirically and phenomenologically sensitive. In addition, it yields significant clues to multimodal nature of perception and consciousness in general.
{"title":"The unity and complexity of flavour perception: multisensory phenomenology and processing in human-food interactions","authors":"Aleksandra Mroczko-Wasowicz","doi":"10.1145/3007577.3007583","DOIUrl":"https://doi.org/10.1145/3007577.3007583","url":null,"abstract":"This paper discusses two main features of flavour perception, namely its unity and complexity occurring at different levels of our cognitive system - multimodal phenomenal experience and underlying information processing. Exploring these issues is important for providing a holistic account of tasting flavours that is both empirically and phenomenologically sensitive. In addition, it yields significant clues to multimodal nature of perception and consciousness in general.","PeriodicalId":400831,"journal":{"name":"Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132623477","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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