Smell, Taste, and Temperature Interfaces
Smell, Taste, and Temperature Interfaces
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气味、味道和温度接口
DOI：
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发表时间：
2021
期刊：
影响因子：
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通讯作者：
Nimesha Ranasinghe
中科院分区：
文献类型：
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作者：
Jas Brooks;Pedro Lopes;J. Amores;E. Maggioni;H. Matsukura;Marianna Obrist;R. Peiris;Nimesha Ranasinghe
日常生活依赖于嗅觉、味觉和基于温度的体验，从进食到检测潜在危害（例如，腐烂食物的气味、微生物威胁和有害气体等非微生物威胁），再到对热行为变化做出反应。这些经历是形成性的，作为信息的内在的、重要的信号，并直接有助于我们的安全、幸福和快乐。尽管如此，当代技术主要刺激视觉、听觉，以及最近的触觉，不幸的是，忽略了嗅觉、味觉和温度的感觉。在过去的十年中，在虚拟现实和可穿戴设备的发展推动下，嗅觉、味觉和温度界面在人机交互领域获得了新的关注。随着这些模式的进一步探索，有必要讨论这些经验的潜在文化背景，研究人员如何能够有力地刺激和感知这些模式，以及在什么背景下这些多感官技术是有意义的。本次研讨会讨论了这些主题，并试图激发围绕化疗和热感HCI的关键讨论。
Everyday life hinges on smell, taste, and temperature-based experiences, from eating to detecting potential hazards (e.g., smell of rotten food, microbial threats, and non-microbial threats such as from hazardous gases) to responding to thermal behavioral changes. These experiences are formative as visceral, vital signals of information, and contribute directly to our safety, well-being, and enjoyment. Despite this, contemporary technology mostly stimulates vision, audition, and – more recently – touch, unfortunately leaving out the senses of smell taste and temperature. In the last decade, smell, taste, and temperature interfaces have gained a renewed attention in the field of Human Computer Interaction, fueled by the growth of virtual reality and wearable devices. As these modalities are further explored, it is imperative to discuss underlying cultural contexts of these experiences, how researchers can robustly stimulate and sense these modalities, and in what contexts such multisensory technologies are meaningful. This workshop addresses these topics and seeks to provoke critical discussions around chemo- and thermo-sensory HCI.