Please use this identifier to cite or link to this item: https://doi.org/10.1145/1971630.1971645
Title: Food internet communication
Authors: Abeyrathne, D.
Peiris, R.L. 
Ranasinghe, N.
Fernando, O.N.N. 
Cheok, A.D. 
Zun, T.G.
Ying, S.
Tomoharu, Y.
Kamata, M.
Kato, D.
Yamada, K.
Keywords: communication media
food media
human-media interaction
interactive media
Issue Date: 2010
Source: Abeyrathne, D.,Peiris, R.L.,Ranasinghe, N.,Fernando, O.N.N.,Cheok, A.D.,Zun, T.G.,Ying, S.,Tomoharu, Y.,Kamata, M.,Kato, D.,Yamada, K. (2010). Food internet communication. ACM International Conference Proceeding Series : 49-52. ScholarBank@NUS Repository. https://doi.org/10.1145/1971630.1971645
Abstract: The medium is an imperative key in communication process that helps to be in contact with family and friends in this hectic life styles and its effective properties also support human to maintain flourishing relationships. Food has been considered as a way of communication for sharing, and celebrating each others' happiness and also to express grief since ancient times. This traditional and cultural approach motivated us to establish a distinctive way of introducing food as a digitized medium for remote communication. In this paper, we describe the prototype system which communicates through digitized food medium and it is attached to an expandable network platform which executes over the Internet. The system enables users to share their emotions and feelings by designing, and crafting different food messages globally through the proposed network. The food messages can either be designed layer by layer to convey a story to the recipient or the properties of designed food message like taste, facilitate recipients to experience the meaning of the message by consuming it. Thus this research may further fertilize several domains such as digital storytelling, communication, as well as social networking. © 2010 ACM.
Source Title: ACM International Conference Proceeding Series
URI: http://scholarbank.nus.edu.sg/handle/10635/70354
ISBN: 9781605588636
DOI: 10.1145/1971630.1971645
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