Workshop @ OzCHI 2017, Queensland University of Technology, Brisbane, Australia
Human-Food Interaction (HFI) has been gaining currency within HCI over the past decade, with a focus on how we grow, cook and eat food using digital technologies. Practices emerging around 3D food printing, food sharing economy, or quantified diets offer a promise of more sustainable, fun and healthier food lifestyles but also risks of data privacy breaches and vanishing food traditions. This workshop aims to bring together experts in HCI and related fields to engage in critical discussion around digital food trends and controversies. Through scenarios and a hands-on making of edible prototypes navigated by specially designed Digital Food Cards, we will unpack existing as well as near-future digital food issues, and suggest possible design approaches.
This workshop seeks to extend the existing HFI research by addressing personal, socio-political, and environmental consequences of digital food lifestyles. More specifically, our focus is on digital technologies used in food making (e.g. 'smart' kitchenware, digital and Machine Learning cookbooks; diet planning (e.g. diet tracking devices and personalized nutrition services); food sharing (food sharing apps and IoT sensors); dining (e.g. social dining services and interactive dining tools); and also food play (celebratory technology, food based games).
While approaching digital food cultures as a contested area navigated by stakeholders from corporate, governmental, as well as private and NGO sector, we want to critically unpack issues surrounding digital food technologies, and address questions such as: What advantages and challenges does digital food technology bring into the day-to-day lives of users? What are the present digital food trends and controversies and how will they look in the near future? How can HCI help scaffold these developments and support playful but also sustainable, safe, and just digital food practices? Building on our inaugural SIG foodCHI meeting at CHI 2017 and workshop at Interact 2017, our aims are to develop a stronger HCI community surrounding digital food themes.
For more details read the full proposal:OzCHI workshop proposal
This full-day workshop will be interactive, involving a mix of presentations, digital food technology demonstrations, and small group activities. The workshop activities will consist of a scenario session focused on the workshop themes, followed by hands-on making of digital food prototypes to embody the scenario outcomes in actual edible form. The activities will be navigated by specially designed Digital Food Cards showing 24 examples of both existing and near-future digital food lifestyles. Participants will work in small groups (2-4 people) to address individual, social, political, and environmental challenges related to each card and develop scenarios of related eating, cooking, and dietary routines. The scenarios will be embodied in an edible form, as digital food prototypes crafted from available ingredients and props. The outcomes and findings will be subjected to discussion and experiential evaluation.
We invite submissions of various types including completed and work-in-progress research, case studies of existing digital food systems, speculative design proposals, as well as theoretical HCI work addressing issues around digital food lifestyles. We are particularly interested in Quantified Self food practices, 3D food printing, food apps and online services, food-based games, interactive dining technology, and other forms of Human-Food Interaction (HFI). The position papers are welcomed to discuss following themes: ( but not limited to):
What are the impacts of digital technology on user's food-related literacy, decisions and actions? What are the advantages and risks of digital technology used for experimental diet personalization? How is technology reflected in the emotional aspect of human-food relationship?
How does digital food technology impact user's social life and capital? What changes does it provide to user's mundane dining habits and commensality experiences? How does it affect traditional culinary practices and techniques? How can we include traditional food knowledge to design culturally aware food technologies?
Which stakeholders are involved in the development digital food technology? What kind of data is produced and shared within digital food cultures, by whom, and for what ends? Who has access to and who is excluded from digital food practices? What are the existing and potential uses of digital technology for food activism?
To what extent can digital technology support sustainable food practices? What are the opportunities of digital technology in advancing user's environmental consciousness? How can we design for playful, but also critical user engagement with sustainable food practices?
30 September 2017
17 October 2017
28 November 2017
Notifications of acceptance.
The workshop will happen at Queensland University of Technology (QUT) Gardens Point campus, Brisbane.
Info about accommodation, transport and attractions will be available soon.
National University of Singapore, Singapore
Markéta Dolejšová is PhD Candidate in the Communication and New Media at National University of Singapore, specializing on health and diet self- experimentation in citizen science communities. She has published in CHI and CSCW and organized workshops on food design experimentation at hackerspaces, foodCHI'14 and art spaces globally. She runs several critical food design projects exploring themes around human-food performativity, data edibilization and food design for social good.
Dr. Rohit Ashok Khot
Exertion Games Lab,
RMIT University, Australia
Rohit Ashok Khot is the Deputy Director of the Exertion Games Lab; and VC Postdoctoral Fellow in the School of Media and Comm. at RMIT University, Australia. Rohit leads the node on ‘Data and new materialities’ within the Design & Creative Practice ECP, where he is exploring the implication of food printing and molecular sensing towards personalized nutrition and improving food literacy.
Dr. Hilary Davis
Swinburne University of Technology, Australia
Hilary Davis is a Senior Research Fellow at the Centre for Social Impact, Swinburne University of Technology. Her work investigates the role digital technologies play in people’s work, social activities and home lives. She is interested in how digital cookbooks, and digital technologies generally, might impact on intergenerational familial relationships at mealtimes (http://hilaryjdavis.com/).
Hasan Shahid Ferdous
Microsoft Centre for SocialNUI, University of Melbourne, Australia
Hasan Shahid Ferdous is a PhD candidate in the Microsoft Research Centre for Social Natural User Interface at University of Melbourne, Australia. His current research is focused on social and collaborative use of technologies, particularly in the family mealtime context. He is also interested in touch, eye-gaze and other NUI interactions in the public or private social settings.