Transformative appetite: Shape-changing food transforms from 2D to 3D by water interaction through cooking

Wen Wang; Lining Yao; Teng Zhang; Chin Yi Cheng; Daniel Levine; Hiroshi Ishii

doi:10.1145/3025453.3026019

Transformative appetite: Shape-changing food transforms from 2D to 3D by water interaction through cooking

Wen Wang, Lining Yao, Teng Zhang, Chin Yi Cheng, Daniel Levine, Hiroshi Ishii

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

29 Scopus citations

Abstract

We developed a concept of transformative appetite, where edible 2D films made of common food materials (protein, cellulose or starch) can transform into 3D food during cooking. This transformation process is triggered by water adsorption, and it is strongly compatible with the 'flat packaging' concept for substantially reducing shipping costs and storage space. To develop these transformable foods, we performed material-based design, established a hybrid fabrication strategy, and conducted performance simulation. Users can customize food shape transformations through a pre-defined simulation platform, and then fabricate these designed patterns using additive manufacturing. Three application techniques are provided-2D-to-3D folding, hydration-induced wrapping, and temperature-induced self-fragmentation, to present the shape, texture, and interaction with food materials. Based on this concept, several dishes were created in the kitchen, to demonstrate the futuristic dining experience through materials-based interaction design. Copyright is held by the owner/author(s). Publication rights licensed to ACM.

Original language	English (US)
Title of host publication	CHI 2017 - Proceedings of the 2017 ACM SIGCHI Conference on Human Factors in Computing Systems
Subtitle of host publication	Explore, Innovate, Inspire
Publisher	Association for Computing Machinery
Pages	6123-6132
Number of pages	10
ISBN (Electronic)	9781450346559
DOIs	https://doi.org/10.1145/3025453.3026019
State	Published - May 2 2017
Event	2017 ACM SIGCHI Conference on Human Factors in Computing Systems, CHI 2017 - Denver, United States Duration: May 6 2017 → May 11 2017

Publication series

Name	Conference on Human Factors in Computing Systems - Proceedings
Volume	2017-May

Other

Other	2017 ACM SIGCHI Conference on Human Factors in Computing Systems, CHI 2017
Country	United States
City	Denver
Period	5/6/17 → 5/11/17

Keywords

2D-to-3D
Anisotropic swelling
Autonomous shape-changing
Dish design
Interactive edibles
Transformable food
Water interaction

ASJC Scopus subject areas

Software
Human-Computer Interaction
Computer Graphics and Computer-Aided Design

Access to Document

10.1145/3025453.3026019

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Cite this

Wang, W., Yao, L., Zhang, T., Cheng, C. Y., Levine, D., & Ishii, H. (2017). Transformative appetite: Shape-changing food transforms from 2D to 3D by water interaction through cooking. In CHI 2017 - Proceedings of the 2017 ACM SIGCHI Conference on Human Factors in Computing Systems: Explore, Innovate, Inspire (pp. 6123-6132). (Conference on Human Factors in Computing Systems - Proceedings; Vol. 2017-May). Association for Computing Machinery. https://doi.org/10.1145/3025453.3026019

Transformative appetite : Shape-changing food transforms from 2D to 3D by water interaction through cooking. / Wang, Wen; Yao, Lining; Zhang, Teng; Cheng, Chin Yi; Levine, Daniel; Ishii, Hiroshi.

CHI 2017 - Proceedings of the 2017 ACM SIGCHI Conference on Human Factors in Computing Systems: Explore, Innovate, Inspire. Association for Computing Machinery, 2017. p. 6123-6132 (Conference on Human Factors in Computing Systems - Proceedings; Vol. 2017-May).

Research output: Chapter in Book/Report/Conference proceeding › Conference contribution

Wang, W, Yao, L, Zhang, T, Cheng, CY, Levine, D & Ishii, H 2017, Transformative appetite: Shape-changing food transforms from 2D to 3D by water interaction through cooking. in CHI 2017 - Proceedings of the 2017 ACM SIGCHI Conference on Human Factors in Computing Systems: Explore, Innovate, Inspire. Conference on Human Factors in Computing Systems - Proceedings, vol. 2017-May, Association for Computing Machinery, pp. 6123-6132, 2017 ACM SIGCHI Conference on Human Factors in Computing Systems, CHI 2017, Denver, United States, 5/6/17. https://doi.org/10.1145/3025453.3026019

Wang W, Yao L, Zhang T, Cheng CY, Levine D, Ishii H. Transformative appetite: Shape-changing food transforms from 2D to 3D by water interaction through cooking. In CHI 2017 - Proceedings of the 2017 ACM SIGCHI Conference on Human Factors in Computing Systems: Explore, Innovate, Inspire. Association for Computing Machinery. 2017. p. 6123-6132. (Conference on Human Factors in Computing Systems - Proceedings). https://doi.org/10.1145/3025453.3026019

Wang, Wen ; Yao, Lining ; Zhang, Teng ; Cheng, Chin Yi ; Levine, Daniel ; Ishii, Hiroshi. / Transformative appetite : Shape-changing food transforms from 2D to 3D by water interaction through cooking. CHI 2017 - Proceedings of the 2017 ACM SIGCHI Conference on Human Factors in Computing Systems: Explore, Innovate, Inspire. Association for Computing Machinery, 2017. pp. 6123-6132 (Conference on Human Factors in Computing Systems - Proceedings).

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