An Exploration of Taste–Emotion Mappings from the Perspective of Food Design Practitioners

Gayler, Tom and Sas, Corina (2017) An Exploration of Taste–Emotion Mappings from the Perspective of Food Design Practitioners. In: MHFI 2017 Proceedings of the 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction. ACM, GBR, pp. 23-28. ISBN 9781450355568

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Abstract

This paper explores taste-emotion mappings and how they may inform the design of user experience in HCI. We report interviews with 7 food industry professionals and discuss the findings against laboratory-based psychology studies. While the sweet-positive affect and bitter-negative affect mappings were confirmed, those for sour, salty and umami tastes were challenged. Our outcomes highlight a more nuanced understanding of taste-emotion mappings, the influence of taste intensity and the importance of narrative and temporality when designing taste experience in naturalistic settings.

Item Type:
Contribution in Book/Report/Proceedings
ID Code:
88084
Deposited By:
Deposited On:
06 Oct 2017 20:07
Refereed?:
Yes
Published?:
Published
Last Modified:
01 Dec 2020 09:49