Exploring the Design Space for Human-Food-Technology Interaction: An Approach from the Lens of Eating Experiences

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 aspects of better leveraged the design user experience. We report systematic literature review 109 papers, interviews with 18 professional chefs, providing new understandings prior HFI research, as well chefs creatively experiences. The findings inform conceptual framework designing experience leveraging These also implications suggesting value multisensory flavor experiences, external internal sensory stimulation deprivation, communicating meaning, contrasting pleasurable uncomfortable concludes six charts novel generative tools focused emotional, communicative, performative, temporal