TY - GEN
T1 - Transformative appetite
T2 - 2017 ACM SIGCHI Conference on Human Factors in Computing Systems, CHI 2017
AU - Wang, Wen
AU - Yao, Lining
AU - Zhang, Teng
AU - Cheng, Chin Yi
AU - Levine, Daniel
AU - Ishii, Hiroshi
N1 - Publisher Copyright:
© 2017 ACM.
Copyright:
Copyright 2018 Elsevier B.V., All rights reserved.
PY - 2017/5/2
Y1 - 2017/5/2
N2 - 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.
AB - 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.
KW - 2D-to-3D
KW - Anisotropic swelling
KW - Autonomous shape-changing
KW - Dish design
KW - Interactive edibles
KW - Transformable food
KW - Water interaction
UR - http://www.scopus.com/inward/record.url?scp=85041239523&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85041239523&partnerID=8YFLogxK
U2 - 10.1145/3025453.3026019
DO - 10.1145/3025453.3026019
M3 - Conference contribution
AN - SCOPUS:85041239523
T3 - Conference on Human Factors in Computing Systems - Proceedings
SP - 6123
EP - 6132
BT - CHI 2017 - Proceedings of the 2017 ACM SIGCHI Conference on Human Factors in Computing Systems
PB - Association for Computing Machinery
Y2 - 6 May 2017 through 11 May 2017
ER -