Multisensory integration research has allowed us to better understand how humans
integrate sensory information to produce a unitary experience of the external world …

With the healthy food decision trends and conflicting taste preferences, wide array of
experience augmentation strategies have been developed to maintain healthy diet without …

In recognition of food's significant experiential pleasures, culinary practitioners and
designers are increasingly exploring novel combinations of computing technologies and …

Prior research has explored modifying taste through electrical stimulation. While promising,
such interfaces often only elicit taste changes while in contact with the user's tongue (eg …

We present a primer on multisensory experiences, the different components of this concept,
as well as a reflection of its implications for individuals and society. We define multisensory …

Contemporary human-food interaction design is often a technology-driven endeavor in
which food's materiality has been largely underexplored. Building on the concept of …

Embedded in everyday practices, food can be a rich resource for interaction design. This
article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural …

Background Spicy hot pot (SHP) is a regional Chinese food and popular global cuisine. The
various spices in the SHP base serve as the main source of unique flavor in SHP. However …

Data physicalisation is a technique that encodes data through the geometric and material
properties of an artefact, allowing users to engage with data in a more immersive and multi …

Traditional food 3D printing technology, which primarily relies on mechanical control, often
faces challenges such as low resolution, stringent material requirements, limited flexibility …