Authors:
Markéta Dolejšová, Hilary Davis, Ferran Bertran, Danielle Wilde
Human-food interaction (HFI) is a burgeoning research area that traverses multiple HCI disciplines and draws on diverse methods and approaches to bring focus to the interplay between humans, food, and technology. Recent years have seen an increase in technology products and services designed for human-food practices. Examples include June, an oven with integrated HD cameras and a WiFi connection to enable remote-controlled cooking; PlantJammer, an AI-based recipe recommender that suggests "surprising" vegan dishes from leftovers; HAPIfork, which vibrates and blinks when you eat too quickly; and DNAfit, a service that uses consumer genome data to suggest a personalized diet.…
You must be a member of SIGCHI, a subscriber to ACM's Digital Library, or an interactions subscriber to read the full text of this article.
GET ACCESS
Join ACM SIGCHIIn addition to all of the professional benefits of being a SIGCHI member, members get full access to interactions online content and receive the print version of the magazine bimonthly.
Subscribe to the ACM Digital Library
Get access to all interactions content online and the entire archive of ACM publications dating back to 1954. (Please check with your institution to see if it already has a subscription.)
Subscribe to interactions
Get full access to interactions online content and receive the print version of the magazine bimonthly.
