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dc.contributor.authorDeng, Jialin
dc.contributor.authorBertran, Ferran Altarriba
dc.contributor.authorObrist, Marianna
dc.contributor.authorMueller, Florian 'Floyd'
dc.contributor.authorVelasco, Carlos
dc.date.accessioned2023-09-29T08:13:04Z
dc.date.available2023-09-29T08:13:04Z
dc.date.created2022-11-25T16:01:52Z
dc.date.issued2022
dc.identifier.issn1878-450X
dc.identifier.urihttps://hdl.handle.net/11250/3092967
dc.description.abstractThere is an increasing interest in food within the Human-Computer Interaction (HCI) field with emerging interactive prototypes that augment, extend, and challenge the various ways in which people engage with food. The emerging subfield is defined as “Human-Food Interaction” (HFI). Given the rapid advancement of interactive technology that converges with a wide range of food settings, this article seeks a continuous scrutiny towards the field to ensure it advances in fruitful directions. In this article, we identify nine emerging themes building on the submissions presented by 19 researchers at an HFI workshop recently held at an international conference. Furthermore, we brought to light three potential design and research directions to inspire HFI futures, and, simultaneously, to build a foundation upon which HFI, gastronomy and food science communities can work together.en_US
dc.language.isoengen_US
dc.publisherElsevieren_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.subjectfooden_US
dc.subjectinteractionen_US
dc.subjectdesignen_US
dc.subjecthuman-computer interactionen_US
dc.subjecthuman-food interactionen_US
dc.titleSketching the Future of Human-Food Interaction: Emerging Directions for Future Practiceen_US
dc.title.alternativeSketching the Future of Human-Food Interaction: Emerging Directions for Future Practiceen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionacceptedVersionen_US
dc.rights.holderElsevieren_US
dc.source.journalInternational Journal of Gastronomy and Food Scienceen_US
dc.identifier.cristin2081462
cristin.ispublishedfalse
cristin.fulltextpostprint
cristin.qualitycode1


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Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal
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