Transformative Appetite
We developed a concept of transformative appetite, where edible 2D films made of common food materials (protein, cellulose or starch) can transform into 3D food during cooking. This transformation process is triggered by water adsorption, and it is strongly compatible with the 'flat packaging&#...
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| Інші автори: | |
| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
ACM
2020
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| Онлайн доступ: | https://hdl.handle.net/1721.1/125300 |
| _version_ | 1826202847573704704 |
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| author | Wang, Wen Yao, Lining Zhang, Teng Cheng, Chin-Yi Levine, Daniel Ishii, Hiroshi |
| author2 | Massachusetts Institute of Technology. Media Laboratory |
| author_facet | Massachusetts Institute of Technology. Media Laboratory Wang, Wen Yao, Lining Zhang, Teng Cheng, Chin-Yi Levine, Daniel Ishii, Hiroshi |
| author_sort | Wang, Wen |
| collection | MIT |
| description | We developed a concept of transformative appetite, where edible 2D films made of common food materials (protein, cellulose or starch) can transform into 3D food during cooking. This transformation process is triggered by water adsorption, and it is strongly compatible with the 'flat packaging' concept for substantially reducing shipping costs and storage space. To develop these transformable foods, we performed material-based design, established a hybrid fabrication strategy, and conducted performance simulation. Users can customize food shape transformations through a pre-defined simulation platform, and then fabricate these designed patterns using additive manufacturing. Three application techniques are provided-2D-to-3D folding, hydration-induced wrapping, and temperature-induced self-fragmentation, to present the shape, texture, and interaction with food materials. Based on this concept, several dishes were created in the kitchen, to demonstrate the futuristic dining experience through materials-based interaction design. Copyright is held by the owner/author(s). Publication rights licensed to ACM. |
| first_indexed | 2024-09-23T12:21:52Z |
| format | Article |
| id | mit-1721.1/125300 |
| institution | Massachusetts Institute of Technology |
| language | English |
| last_indexed | 2024-09-23T12:21:52Z |
| publishDate | 2020 |
| publisher | ACM |
| record_format | dspace |
| spelling | mit-1721.1/1253002022-09-28T07:52:15Z Transformative Appetite Shape-Changing Food Transforms from 2D to 3D by Water Interaction through Cooking Wang, Wen Yao, Lining Zhang, Teng Cheng, Chin-Yi Levine, Daniel Ishii, Hiroshi Massachusetts Institute of Technology. Media Laboratory We developed a concept of transformative appetite, where edible 2D films made of common food materials (protein, cellulose or starch) can transform into 3D food during cooking. This transformation process is triggered by water adsorption, and it is strongly compatible with the 'flat packaging' concept for substantially reducing shipping costs and storage space. To develop these transformable foods, we performed material-based design, established a hybrid fabrication strategy, and conducted performance simulation. Users can customize food shape transformations through a pre-defined simulation platform, and then fabricate these designed patterns using additive manufacturing. Three application techniques are provided-2D-to-3D folding, hydration-induced wrapping, and temperature-induced self-fragmentation, to present the shape, texture, and interaction with food materials. Based on this concept, several dishes were created in the kitchen, to demonstrate the futuristic dining experience through materials-based interaction design. Copyright is held by the owner/author(s). Publication rights licensed to ACM. 2020-05-18T20:57:19Z 2020-05-18T20:57:19Z 2017-05 2019-07-23T13:32:07Z Article http://purl.org/eprint/type/ConferencePaper 9781450346559 https://hdl.handle.net/1721.1/125300 Wang, Wen et al. "Transformative Appetite: Shape-Changing Food Transforms from 2D to 3D by Water Interaction through Cooking." Proceedings of the 2017 CHI Conference on Human Factors in Computing Systems, Denver, Colorado, USA, Association for Computing Machinery, May 2017 © 2017 ACM en http://dx.doi.org/10.1145/3025453.3026019 Proceedings of the 2017 CHI Conference on Human Factors in Computing Systems Creative Commons Attribution-Noncommercial-Share Alike http://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf ACM other univ website |
| spellingShingle | Wang, Wen Yao, Lining Zhang, Teng Cheng, Chin-Yi Levine, Daniel Ishii, Hiroshi Transformative Appetite |
| title | Transformative Appetite |
| title_full | Transformative Appetite |
| title_fullStr | Transformative Appetite |
| title_full_unstemmed | Transformative Appetite |
| title_short | Transformative Appetite |
| title_sort | transformative appetite |
| url | https://hdl.handle.net/1721.1/125300 |
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