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 proceedingConference contribution

39 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 languageEnglish (US)
Title of host publicationCHI 2017 - Proceedings of the 2017 ACM SIGCHI Conference on Human Factors in Computing Systems
Subtitle of host publicationExplore, Innovate, Inspire
PublisherAssociation for Computing Machinery
Pages6123-6132
Number of pages10
ISBN (Electronic)9781450346559
DOIs
StatePublished - May 2 2017
Event2017 ACM SIGCHI Conference on Human Factors in Computing Systems, CHI 2017 - Denver, United States
Duration: May 6 2017May 11 2017

Publication series

NameConference on Human Factors in Computing Systems - Proceedings
Volume2017-May

Other

Other2017 ACM SIGCHI Conference on Human Factors in Computing Systems, CHI 2017
CountryUnited States
CityDenver
Period5/6/175/11/17

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

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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