Temporal, affective, and embodied characteristics of taste experiences: A framework for design

Temporal, affective, and embodied characteristics of taste experiences: A framework for design

We present rich descriptions of taste experience through an analysis of the diachronic and synchronic experiences of each of the five basic taste qualities: Sweet, sour, salt, bitter, and umami. Our findings, based on a combination of user experience evaluation techniques highlight three main themes...

Полное описание

Библиографические подробности
Главные авторы:	Obrist, M, Comber, R, Subramanian, S, Piqueras-Fiszman, B, Velasco, C, Spence, C
Формат:	Journal article
Язык:	English
Опубликовано:	Association for Computing Machinery 2014

Схожие документы

Tasting spoons: Assessing how the material of a spoon affects the taste of the food
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2012)

There's more to taste in a coloured bowl.
по: Harrar, V, и др.
Опубликовано: (2011)

DO THE MATERIAL PROPERTIES OF CUTLERY AFFECT THE PERCEPTION OF THE FOOD YOU EAT? AN EXPLORATORY STUDY
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2011)

Exploring implicit and explicit crossmodal colour-flavour correspondences in product packaging
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2012)

Colour-taste correspondences: Designing food experiences to meet expectations or to surprise
по: Velasco, C, и др.
Опубликовано: (2016)

Digitally enhancing tasting experiences
по: Spence, C
Опубликовано: (2023)

Pairing flavours and the temporal order of tasting
по: Spence, C, и др.
Опубликовано: (2017)

Shaping taste
по: Velasco, C, и др.
Опубликовано: (2016)

Factors affecting odour-induced taste enhancement
по: Spence, C
Опубликовано: (2021)

Sensing the future of HCI: Touch, taste, and smell user interface
по: Obrist, M, и др.
Опубликовано: (2016)

Colour, pleasantness, and consumption behaviour within a meal.
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2014)

Crossmodal correspondences in product packaging. Assessing color-flavor correspondences for potato chips (crisps).
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2011)

Dining in the dark
по: Spence, C, и др.
Опубликовано: (2012)

The multisensory packaging of beverages
по: Spence, C, и др.
Опубликовано: (2012)

The weight of the bottle as a possible extrinsic cue with which to estimate the price (and quality) of the wine? Observed correlations
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2012)

Technology at the dining table
по: Spence, C, и др.
Опубликовано: (2013)

The weight of the container influences expected satiety, perceived density, and subsequent expected fullness.
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2012)

The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2012)

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2015)

The Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2012)

The taste of colours
по: Velasco, C, и др.
Опубликовано: (2023)

Using combined eye tracking and word association in order to assess novel packaging solutions: A case study involving jam jars
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2013)

The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it
по: Harrar, V, и др.
Опубликовано: (2013)

Tasting names: systematic investigations of taste-speech sounds associations
по: Motoki, K, и др.
Опубликовано: (2020)

A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience
по: Michel, C, и др.
Опубликовано: (2014)

Predictive packaging design: Tasting shapes, typefaces, names, and sounds
по: Velasco, C, и др.
Опубликовано: (2014)

The role of typeface curvilinearity on taste expectations and perception
по: Velasco, C, и др.
Опубликовано: (2017)

"Yummy" versus "Yucky"! Explicit and implicit approach-avoidance motivations towards appealing and disgusting foods.
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2014)

The Taste of Typeface
по: Carlos Velasco, и др.
Опубликовано: (2015-08-01)

Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting
по: Piqueras-Fiszman, B, и др.
Опубликовано: (2013)

On the colour and shape of still and sparkling water: Insights from online and laboratory-based testing
по: Ngo, M, и др.
Опубликовано: (2012)

Assessing the impact of the tableware and other contextual variables on multisensory flavour perception
по: Spence, C, и др.
Опубликовано: (2015)

Glass shape affects the perceived taste of beer
по: Mirabito, A, и др.
Опубликовано: (2017)

Assessing the influence of the coffee cup on the multisensory tasting experience
по: Spence, C, и др.
Опубликовано: (2019)

Bottled vs. canned beer: Do they really taste different?
по: Barnett, A, и др.
Опубликовано: (2016)

On the localization of tastes and tasty products in 2D space
по: Velasco, C, и др.
Опубликовано: (2018)

Relishing the taste of food
по: Spence, C
Опубликовано: (2023)

Becoming-Body: Embodiment and Affect Experience
по: Ana Ramos
Опубликовано: (2024-12-01)

Individual differences in sensitivity to taste-shape crossmodal correspondences
по: Chuquichambi, EG, и др.
Опубликовано: (2024)

The plating manifesto (I): from decoration to creation
по: Deroy, O, и др.
Опубликовано: (2014)