Smell, Taste, and Temperature Interfaces
| Autor: | Nimesha Ranasinghe, Judith Amores, Marianna Obrist, Roshan Lalintha Peiris, Emanuela Maggioni, Haruka Matsukura, Jas Brooks, Pedro Lopes |
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| Rok vydání: | 2021 |
| Předmět: |
Cognitive science
Modalities business.industry Taste (sociology) media_common.quotation_subject 05 social sciences 020207 software engineering 02 engineering and technology Formative assessment chemistry.chemical_compound Chemesthesis chemistry 0202 electrical engineering electronic engineering information engineering 0501 psychology and cognitive sciences business Everyday life Psychology 050107 human factors Wearable technology media_common |
| Zdroj: | CHI Extended Abstracts |
| DOI: | 10.1145/3411763.3441317 |
| Popis: | Everyday life hinges on smell, taste, and temperature-based experiences, from eating to detecting potential hazards (e.g., smell of rotten food, microbial threats, and non-microbial threats such as from hazardous gases) to responding to thermal behavioral changes. These experiences are formative as visceral, vital signals of information, and contribute directly to our safety, well-being, and enjoyment. Despite this, contemporary technology mostly stimulates vision, audition, and – more recently – touch, unfortunately leaving out the senses of smell taste and temperature. In the last decade, smell, taste, and temperature interfaces have gained a renewed attention in the field of Human Computer Interaction, fueled by the growth of virtual reality and wearable devices. As these modalities are further explored, it is imperative to discuss underlying cultural contexts of these experiences, how researchers can robustly stimulate and sense these modalities, and in what contexts such multisensory technologies are meaningful. This workshop addresses these topics and seeks to provoke critical discussions around chemo- and thermo-sensory HCI. |
| Databáze: | OpenAIRE |
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