Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
skip to main content
10.1145/3279954acmotherconferencesBook PagePublication Pagesicmi-mlmiConference Proceedingsconference-collections
MHFI'18: Proceedings of the 3rd International Workshop on Multisensory Approaches to Human-Food Interaction
ACM2018 Proceeding
Publisher:
  • Association for Computing Machinery
  • New York
  • NY
  • United States
Conference:
ICMI '18: INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION Boulder CO USA 16 October 2018
ISBN:
978-1-4503-6074-6
Published:
16 October 2018
Sponsors:
Recommend ACM DL
ALREADY A SUBSCRIBER?SIGN IN

Reflects downloads up to 16 Feb 2025Bibliometrics
Abstract

No abstract available.

Skip Table Of Content Section
research-article
TasteBud: Bring Taste Back into the Game
Article No.: 1, Pages 1–5https://doi.org/10.1145/3279954.3279955

When we are babies we put anything and everything in our mouths, from Lego to crayons. As we grow older we increasingly rely on our other senses to explore our surroundings and objects in the world. When interacting with technology, we mainly rely on ...

research-article
Towards Multisensory Storytelling with Taste and Flavor
Article No.: 2, Pages 1–7https://doi.org/10.1145/3279954.3279956

Film makers, producers, and theaters have continuously looked at ways to embody and/or integrate multiple sensory cues in the experiences they deliver. Here, we present a reflection on past attempts, lessons learnt, and future directions for the ...

research-article
Drink-O-Mender: An Adaptive Robotic Drink Adviser
Article No.: 3, Pages 1–8https://doi.org/10.1145/3279954.3279957

Social robots become increasingly important in the domain of healthcare and maintenance. Nutrition is not an exception: research robots are used in several experiments to teach people about healthy nutrition. Moreover, robotic products, whose task is to ...

research-article
"Eat What You Want and Be Healthy!": Comfort Food Effects: Human-Food Interaction in View of Celebratory Technology
Article No.: 4, Pages 1–8https://doi.org/10.1145/3279954.3279958

Food craving is one of the fundamental desires of human nature. Many HCI researchers used to define this desire as a problem and has developed its corrective technology. However, positive aspects of food craving and food reward has rarely been in the ...

research-article
The Virtual Cafeteria: An Immersive Environment for Interactive Food Portion-Size Education
Article No.: 5, Pages 1–5https://doi.org/10.1145/3279954.3279960

This work introduces the Virtual Cafeteria, a novel virtual reality simulation of a buffet-style cafeteria for use in food portion-size education of adolescents as an alternative to established approaches such as verbal education and education with fake ...

research-article
Eliciting User Food Preferences in terms of Taste and Texture in Spoken Dialogue Systems
Article No.: 6, Pages 1–5https://doi.org/10.1145/3279954.3279959

Food preference varies from person to person and is not easy to verbalize. This study proposes a dialogue system that elicits the user's food preference through human-robot interaction. First, as the default knowledge of the dialogue system, we ...

research-article
Introducing Flavorlens: A Social Media Platform for Sharing Dish Observations
Article No.: 7, Pages 1–7https://doi.org/10.1145/3279954.3279961

In this paper, we present Flavorlens, a mobile application for sharing dish observations. Each observation consists of one or more photographs, a title, a location tag, a description, a rating, a sensoring experience reporting about flavors, textures, ...

research-article
Tasty Art: 'The Scream' as a Burger...
Article No.: 8, Pages 1–10https://doi.org/10.1145/3279954.3279962

This paper introduces the methodological exploration of a design led approach towards utilizing human-food-interactions in teaching art appreciation. In workshops participants express emotional and cognitive responses towards works of art, then ...

Contributors
  • University of Twente
  • Norwegian School of Management BI
  • University of Sussex
  • Yokohama National University
  • University of Oxford

Recommendations

Acceptance Rates

Overall Acceptance Rate 6 of 8 submissions, 75%
YearSubmittedAcceptedRate
MHFI '168675%
Overall8675%