Editorial: Multisensory Human-Food Interaction

摘要

In recent years, there has been a growing interest in the context of Human-Food Interaction (HFI) to capitalize on multisensory interactions in order to create, modify, and enhance our food-related experiences (Nijholt et al., 2016; Velasco et al., 2017). There are two ideas that may explain this interest. First, research has provided a strong case for the fact that eating and drinking are among the most multisensory events of our everyday lives (see Prescott, 2015; Spence, 2015, 2017, for reviews). This has paved the way to target both intrinsic and extrinsic sensory cues to design specific food experiences (e.g., Koizumi et al., 2011; Narumi et al., 2011; Spence et al., 2017). Second, given the ubiquitous nature of technology and the increasing availability of multisensory-oriented devices (Obrist et al., 2016, 2017), both researchers and practitioners have become interested in the roles that these technologies can play in food contexts (Choi et al., 2014; Petit et al., 2015).