Transformative Appetite
Name
2017_chi_transformative_appetite.pdf
Description
Accepted version
Size
2.02 MB
Format
Adobe PDF
Checksum (MD5)
16c72902f8e2a1fca4ae3c649bcb6b58
Author(s)
Wang, Wen
Yao, Lining
Zhang, Teng
Cheng, Chin-Yi
Levine, Daniel
Ishii, Hiroshi
Alternative Title
Shape-Changing Food Transforms from 2D to 3D by Water Interaction through Cooking
Date Issued
May 2017
Journal
Proceedings of the 2017 CHI Conference on Human Factors in Computing Systems
Publisher
ACM
Citation
Wang, Wen et al. "Transformative Appetite: Shape-Changing Food Transforms from 2D to 3D by Water Interaction through Cooking." Proceedings of the 2017 CHI Conference on Human Factors in Computing Systems, Denver, Colorado, USA, Association for Computing Machinery, May 2017 © 2017 ACM
Version
Author's final manuscript
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.
MIT Department
Massachusetts Institute of Technology. Media Laboratory
Terms of Use
Creative Commons Attribution-Noncommercial-Share Alike
Persistent DSpace Link
DOI of Published Version
https://doi.org/10.1145/3025453.3026019
