Marianna Obrist
Carlos Velasco
Chi Thanh Vi
Nimesha Ranasinghe
Ali Israr
Adrian D. Cheok
ABSTRACT
The senses we call upon when interacting with technology are very restricted. We mostly rely on vision and audition, increasingly harnessing touch, whilst taste and smell remain largely underexploited. In spite of our current knowledge about sensory systems and sensory devices, the biggest stumbling block for progress concerns the need for a deeper understanding of people's multisensory experiences in HCI. It is essential to determine what tactile, gustatory, and olfactory experiences we can design for, and how we can meaningfully stimulate such experiences when interacting with technology. Importantly, we need to determine the contribution of the different senses along with their interactions in order to design more effective and engaging digital multisensory experiences. Finally, it is vital to understand what the limitations are that come into play when users need to monitor more than one sense at a time. The aim of this workshop is to deepen and expand the discussion on touch, taste, and smell within the CHI community and promote the relevance of multisensory experience design and research in HCI.
- Andrew J. Bremner, David J. Lewkowicz, and Charles Spence (Eds.). 2012. Multisensory development. Oxford: Oxford University Press.Google Scholar
- Caroline Bushdid, Marcelo O. Magnasco, Leslie B. Vosshall, and Andreas Keller 2014. Humans can Discriminate more than one Trillion Olfactory Stimuli. Science (New York, N.Y.), 343(6177), 1370-137Google Scholar
- Gemma A. Calvert, Charles Spence, and Barry E. Stein 2004. The handbook of multisensory processes. Cambridge, MA: MIT Press.Google Scholar
- Martin Murer, Ilhan Aslan, and Manfred Tscheligi. 2013. LOLLio: exploring taste as playful modality. In Proceedings of the 7th International Conference on Tangible, Embedded and Embodied Interaction (TEI '13). ACM, New York, NY, USA, 299--302. Google ScholarDigital Library
- Takuji Narumi, Shinya Nishizaka, Takashi Kajinami, Tomohiro Tanikawa, and Michitaka Hirose. 2011. Augmented reality flavors: gustatory display based on edible marker and cross-modal interaction. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '11). ACM, New York, NY, USA, 93--102. Google ScholarDigital Library
- Marianna Obrist, Rob Comber, Sriram Subramanian, Betina Piqueras-Fiszman, Carlos Velasco, and Charles Spence. 2014. Temporal, affective, and embodied characteristics of taste experiences: a framework for design. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '14). ACM, New York, NY, USA, 2853--2862. Google ScholarDigital Library
- Marianna Obrist, Alexandre N. Tuch, and Kasper Hornbaek. 2014. Opportunities for odor: experiences with smell and implications for technology. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '14). ACM, New York, NY, USA, 2843--2852. Google ScholarDigital Library
- Marianna Obrist, Sriram Subramanian, Elia Gatti, Benjamin Long, and Thomas Carter. 2015. Emotions Mediated Through Mid-Air Haptics. In Proceedings of the 33rd Annual ACM Conference on Human Factors in Computing Systems (CHI '15). ACM, New York, NY, USA, 2053--2062. Google ScholarDigital Library
- Marianna Obrist, Sue Ann Seah, and Sriram Subramanian. 2013. Talking about tactile experiences. In Proceedings of the SIGCHI Conference on Human Factors in Computing Systems (CHI '13). ACM, New York, NY, USA, 1659--1668. Google ScholarDigital Library
- John Prescott. 1999. Flavor as a psychological construct: implications for perceiving and measuring the sensory qualities of foods. Food Quality and Preference, 10(4), 349--356.Google ScholarCross Ref
- Nimesha Ranasinghe, Kasun Karunanayaka, Adrian David Cheok, Owen Noel Newton Fernando, Hideaki Nii, and Ponnampalam Gopalakrishnakone. 20 Digital taste and smell communication. In Proceedings of the 6th International Conference on Body Area Networks (BodyNets '11). ICST (Institute for Computer Sciences, Social-Informatics and Telecommunications Engineering), ICST, Brussels, Belgium, Belgium, 78--84. Google ScholarDigital Library
- Nimesha Ranasinghe, Kuan-Yi Lee, Gajan Suthokumar, and Ellen Yi-Luen Do. 2014. Taste+: Digitally Enhancing Taste Sensations of Food and Beverages. In Proceedings of the 22nd ACM international conference on Multimedia (MM '14). ACM, New York, NY, USA, 737--738. Google ScholarDigital Library
- Charles Spence. 2015. Multisensory flavor perception. Cell, 161(1), 24--35.Google ScholarCross Ref
- Charles Spence, Barry Smith, and Malika Auvray. 2015. Confusing tastes and flavors. In D. Stokes, M. Matthen & S. Biggs (Eds.), Perception and its modalities (pp. 247--274). Oxford, UK: Oxford University Press.Google Scholar
- Barry E. Stein (Ed.). 2012. The new handbook of multisensory processing. Cambridge, MA: MIT Press.Google Scholar
- Siyan Zhao, Oliver Schneider, Roberta Klatzky, Jill Lehman, and Ali Israr. 2014. FeelCraft: crafting tactile experiences for media using a feel effect library. In Proceedings of the adjunct publication of the 27th annual ACM symposium on User interface software and technology (UIST'14 Adjunct). ACM, New York, NY, USA, 51--52. Google ScholarDigital Library
Index Terms
- Touch, Taste, & Smell User Interfaces: The Future of Multisensory HCI
Recommendations
Mastering the Senses in HCI: Towards Multisensory Interfaces
CHItaly '17: Proceedings of the 12th Biannual Conference on Italian SIGCHI ChapterWith the proliferation of sensory technologies that do not only stimulate the sense of vision and hearing, but also our sense of touch, smell, and taste, we are confronted with the challenge of mastering those "new" senses in the design of interactive ...
Don't just Look -- Smell, Taste, and Feel the Interaction
MM '18: Proceedings of the 26th ACM international conference on MultimediaWhile our understanding of the sensory modalities for human-computer interaction (HCI) is advancing, there is still a huge gap in our understanding of 'how' to best integrate different modalities into the interaction with technology. While we have ...
Integration of Touch and Taste with Interactive Media
TVX '17 Adjunct: Adjunct Publication of the 2017 ACM International Conference on Interactive Experiences for TV and Online VideoMy PhD (started in Nov. 2015) focuses on the integration of touch and taste with interactive media. While technology, in particular haptic technology, is developing fast, there is a lack of understanding on what kind of experiences we can design when ...
Comments