Dagstuhl-Seminar 22272
Eat-IT: Interactive Food
( 03. Jul – 08. Jul, 2022 )
Permalink
Bitte benutzen Sie folgende Kurz-Url zum Verlinken dieser Seite:
https://www.dagstuhl.de/22272
Organisatoren
- Masahiko Inami (University of Tokyo, JP)
- Sohyeong Kim (Stanford University, US)
- Florian 'Floyd' Mueller (Monash University - Clayton, AU)
- Marianna Obrist (University College London, GB)
Kontakt
- Andreas Dolzmann (für wissenschaftliche Fragen)
- Jutka Gasiorowski (für administrative Fragen)
Gemeinsame Dokumente
- Dagstuhl Materials Page (Use personal credentials as created in DOOR to log in)
Eating is a basic human need while technology is transforming the way we cook and eat food. For example, see the internet-connected Thermomix cooking appliance, desserts using virtual reality headsets, projection mapping on dinner plates and 3D-printed food in Michelin-star restaurants.
Especially within the field of Human-Computer Interaction (HCI), there is a growing interest in understanding the design of technology to support the eating experience. There is a realization that technology can both be instrumentally beneficial (e.g., improving health through better food choices) as well as experientially beneficial (e.g., enriching eating experiences). Computational technology can make a significant contribution here, as it allows to, for example, present digital data through food (drawing from visualization techniques and fabrication advances such as 3D-food printing); facilitate technology-augmented behavior change to promote healthier eating choices; employ big data across suppliers to help choose more sustainable produce (drawing on IoT kitchen appliances); use machine learning to predictively model eating behavior; employ mixed-reality to facilitate novel eating experiences; and turn eating into a spectacle through robots that support cooking and serving actions.
The aim of this Dagstuhl Seminar called "Eat-IT" is to discuss these opportunities and challenges by bringing experts and stakeholders with different backgrounds from academia and industry together to formulate actionable strategies on how interactive food can benefit from computational technology yet not distract from the eating experience itself. With this seminar, we want to enable a healthy and inclusive debate on the interwoven future of food and computational technology.
Creative Commons BY 4.0
Masahiko Inami, Sohyeong Kim, Florian 'Floyd' Mueller, and Marianna Obrist
Vor Ort
- Ferran Altarriba Bertran (ERAM University School - Salt, ES)
- Sahej Claire (Stanford University, US)
- Christopher Dawes (University College London, GB)
- Jialin Deng (Monash University - Clayton, AU) [dblp]
- Masahiko Inami (University of Tokyo, JP) [dblp]
- Kyung seo Jung (Stanford University, US)
- Sohyeong Kim (Stanford University, US) [dblp]
- Nadejda Krasteva (Sony - Stuttgart, DE)
- Kai Kunze (Keio University - Yokohama, JP) [dblp]
- Neharika Makam (Stanford University, US)
- Florian 'Floyd' Mueller (Monash University - Clayton, AU) [dblp]
- Marianna Obrist (University College London, GB) [dblp]
- Harald Reiterer (Universität Konstanz, DE) [dblp]
- Matti Schwalk (Sony - Stuttgart, DE)
- Jürgen Steimle (Universität des Saarlandes, DE) [dblp]
Remote:
- Eleonora Ceccaldi (University of Genova, IT)
- Simon Henning (Sony Design - Lund, SE)
- Rohit Khot (RMIT University - Melbourne, AU) [dblp]
- Maurizio Mancini (Sapienza University of Rome, IT) [dblp]
- Patrizia Marti (Università di Siena, IT) [dblp]
- Nandini Pasumarthy (RMIT University - Melbourne, AU)
- Yan Wang (Monash University - Clayton, AU) [dblp]
Klassifikation
- Human-Computer Interaction
Schlagworte
- Interaction Design
- Multisensory interaction
- Nutrition
- Health
- Human-Food Interaction
