ABSTRACT
We present three digital systems: the Augmented Glass, the Bone-Conduction Hookah, and the sound installation T2M, designed for displaying sound and taste stimuli, with applications in research on crossmodal taste-sound interactions, multisensory experiences and performances, entertainment and health.
- Spence, C. (2016). Sound–the forgotten flavour sense. Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace, 81.Google Scholar
- Spence, C. (2012). Auditory contributions to flavour perception and feeding behaviour. Physiology and behavior, 107(4), 505-515.Google Scholar
- Reinoso Carvalho, F., Van Ee, R., Rychtarikova, M., Touhafi, A., Steenhaut, K., Persoone, D., ... and Leman, M. (2015). Does music influence the multisensory tasting experience?. Journal of sensory studies, 30(5), 404-412.Google ScholarCross Ref
- Carvalho, F. R., Wang, Q. J., Van Ee, R., and Spence, C. (2016). The influence of soundscapes on the perception and evaluation of beers. Food Quality and Preference, 52, 32-41.Google ScholarCross Ref
- Slutsky, D. A., and Recanzone, G. H. (2001). Temporal and spatial dependency of the ventriloquism effect. Neuroreport, 12(1), 7-10.Google Scholar
- Chen, L., and Vroomen, J. (2013). Intersensory binding across space and time: a tutorial review. Attention, Perception, and Psychophysics, 75(5), 790- 811.Google ScholarCross Ref
- Velasco, C., Carvalho, F. R., Petit, O., and Nijholt, A. (2016, November). A multisensory approach for the design of food and drink enhancing sonic systems. In Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food Interaction (p. 7). ACM. Google ScholarDigital Library
- Yamamoto, A., ... and Inami, M. (2006, June). Straw-like user interface: virtual experience of the sensation of drinking using a straw. In Proceedings of the 2006 ACM SIGCHI international conference on Advances in computer entertainment technology (p. 50). ACM. Google ScholarDigital Library
- Let’s Drink This Song Together: Interactive Taste-Sound Systems MHFI’17, November 13, 2017, Glasgow, UKGoogle Scholar
- Koizumi, N., Tanaka, H., Uema, Y., & Inami, M. (2011, November). Chewing jockey: augmented food texture by using sound based on the cross-modal effect. In Proceedings of the 8th International Conference on Advances in Computer Entertainment Technology (p. 21). ACM. Google ScholarDigital Library
- Todrank, J., and Bartoshuk, L. M. (1991). A taste illusion: taste sensation localized by touch. Physiology and behavior, 50(5), 1027-1031.Google Scholar
- Knöferle, K., and Spence, C. (2012). Crossmodal correspondences between sounds and tastes. Psychonomic bulletin and review, 1-15.Google Scholar
- Spence, C., Ranasinghe, N., Velasco, C., & Obrist, M. (2017). Digitizing the chemical senses: Possibilities & pitfalls. International Journal of Human-Computer Studies, 107, 62-74. Google ScholarDigital Library
- Bruijnes, M., Huisman, G., & Heylen, D. K. J. (2016). Tasty Tech: humanfood interaction and multimodal interfaces.Google Scholar
- Spence, C., & Piqueras-Fiszman, B. (2013). Technology at the dining table. Flavour, 2(1), 16.Google ScholarCross Ref
- Wang, Q.J., Mesz, B., and Spence C. Analysing the impact of music on wine perception via TDS and TI (Poster presentation ot 12th Pangborn Sensory Science Symposium, August 2017).Google Scholar
- Wang, Q., Woods, A. T., & Spence, C. (2015). “What’s your taste in music?” A comparison of the effectiveness of various soundscapes in evoking specific tastes. i-Perception, 6(6), 2041669515622001.Google Scholar
- Carvalho, F. R., Wang, Q. J., Van Ee, R., Persoone, D., & Spence, C. (2017). “Smooth operator”: Music modulates the perceived creaminess, sweetness, and bitterness of chocolate. Appetite, 108, 383-390.Google ScholarCross Ref
- Mesz, B., Trevisan, M. A., & Sigman, M. (2011). The taste of music. Perception, 40(2), 209-219.Google ScholarCross Ref
- Zbikowski, L. M. Conceptualizing music: Cognitive structure, theory, and analysis. Oxford University Press. 2002.Google Scholar
- Spence, C. Crossmodal correspondences: A tutorial review. Attention, Perception, & Psychophysics, 73(4), 971-995. 2011.Google Scholar
- Mccartney, J. Rethinking the Computer Music Language: SuperCollider. Computer Music Journal, 26(4), 61-68, 2002. Google ScholarDigital Library
Index Terms
- Let’s drink this song together: interactive taste-sound systems
Recommendations
Sound-enhanced gustatory experiences and technology
MHFI '16: Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food InteractionWe discuss whether sound can add value to people's tasting experiences. The results presented here may be a source of inspiration for experience designers in the food industry wanting to add value to food/beverage products and/or to enhance multisensory ...
A multisensory approach for the design of food and drink enhancing sonic systems
MHFI '16: Proceedings of the 1st Workshop on Multi-sensorial Approaches to Human-Food InteractionEveryday eating and drinking experiences involve multiple, interrelated, sensory inputs. However, when it comes to human-food interaction design (HFI) research, certain senses have received more attention than others have. Here, we focus on audition, a ...
Let's Spend Some Time Together: Exploring the Out-of-Box Experience of Technology for Older Adults
Designing technology for older people has traditionally focused on compensating for the decline in abilities that occurs with ageing. The research described in this paper followed a more holistic approach, focusing on the broader user experience of ...
Comments