Please use this identifier to cite or link to this item: https://doi.org/10.1007/978-3-642-33542-6_22
Title: Leisure food: Derive social and cultural entertainment through physical interaction with food
Authors: Wei, J.
Nakatsu, R. 
Keywords: culture recollection
Food-mediated interaction
social entertainment
user experience
Issue Date: 2012
Source: Wei, J.,Nakatsu, R. (2012). Leisure food: Derive social and cultural entertainment through physical interaction with food. Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics) 7522 LNCS : 256-269. ScholarBank@NUS Repository. https://doi.org/10.1007/978-3-642-33542-6_22
Abstract: Food is not simply a source of nutrition, but also a symbolic medium for social bonds and entertainment. Beyond this, food is common artefact across cultures, embedded with internal cultural value and identity. This paper presents the notion of "Leisure Food", which explores the roles of mundane food in deriving social and cultural entertainment from people's interaction with physical food. We focus on the application of culturally based food experiences as a gateway for enriched and profound entertainment, through maximizing the physical, social and cultural affordances of food using technologies. From this notion, we developed two prototypes based on the positive interactions that people have as they eat and prepare food in their everyday lives and also extend them to remote situations. The preliminary user study demonstrates that these two prototypes can enhance the level of social engagement and culture recollection experience through the new designed forms of physical food-mediated interaction, which verified the proposed features regarding "Leisure Food". © 2012 Springer-Verlag Berlin Heidelberg.
Source Title: Lecture Notes in Computer Science (including subseries Lecture Notes in Artificial Intelligence and Lecture Notes in Bioinformatics)
URI: http://scholarbank.nus.edu.sg/handle/10635/70790
ISBN: 9783642335419
ISSN: 03029743
DOI: 10.1007/978-3-642-33542-6_22
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