For a comprehensive overview of existing HFI literature, see our HFI LitReview app: an online database and navigation tool for the HFI community to collect and compare their research.
Following are FFF members co-authored publications and research presentations relating our work in HFI
Forthcoming:
Wilde, D. Lenskjold, T. U., Boas Larsen, D., Unna, A. SHIT! Engaging human|gut microbiome interdependencies through food, shit and illness. Temes de Disseny.
Wilde, D. Speculative Gastronomy: a new approach to Design Pedagogy. International Journal of Food Design. Abstract presented at Creative Tastebuds 2020. Moesgaard Museum, Århus, DK. May 2020. (abstract: https://bit.ly/37rGumH)
Published & Presented
van Doleweerd, E., Altarriba Bertran, F., & Bruns, M. (2022, February). Incorporating Shape-Changing Food Materials Into Everyday Culinary Practices: Guidelines Informed by Participatory Sessions with Chefs Involving Edible pH-responsive Origami Structures. In Sixteenth International Conference on Tangible, Embedded, and Embodied Interaction (pp. 1-14).
Altarriba Bertran, F., Pometko, A., Gupta, M., Wilcox, L., Banerjee, R., & Isbister, K. (2021). The Playful Potential of Shared Mealtime: A Speculative Catalog of Playful Technologies for Day-to-day Social Eating Experiences. Proceedings of the ACM on Human-Computer Interaction, 5(CHI PLAY), 1-26.
Gupta, S., Bertran, F. A., ‘Oz’Buruk, O., Espinosa, S. M., Jean Tanenbaum, T., & Wu, M. (2021, June). Exploring Food based Interactive, Multi-Sensory, and Tangible Storytelling Experiences. In Designing Interactive Systems Conference 2021 (pp. 651-665).
Dolejšová, M., van Gaalen, S., Wilde, D., Davis, H, & Altarriba Bertran, F. (2021). More-than-Human Food Futures Cookbook. RRI Toolkit collection. Available from: https://rri-tools.eu/en/-/more-than-human-food-futures-cookbook
Wilde, D.*, Dolejšová, M.*, van Gaalen, S., Altarriba Bertran, F., Davis, H. & Raven, P.G. (2021). Troubling the Impact of Food Future Imaginaries. Proceedings of the 2021 Nordic Design Research Conference, No 9 (2021): NORDES 2021: MATTERS OF SCALE, ISSN 1604-9705, pp.115-124. *co-first authors
Dolejšová, M., Ampatzidou, C., Houston, L., Light, A., Botero, A., Choi, J. H-j., Wilde, D., Altarriba Bertran, F., Davis, H., Gil, F., and Catlow, R. (2021). Designing for Transformative Futures: Creative Practice, Social Change and Climate Emergency. In Creativity and Cognition (C&C ’21), June 22, 23, 2021, Virtual Event, Italy. ACM, New York, NY, USA, 9 pages. https://doi.org/10.1145/3450741.3465242
Dolejšová, M., Davis, H., Altarriba Bertran, F., & Wilde, D. (2020). Feeding the futures of human-food interaction. interactions 27, 5, 34-39. DOI: https://dl.acm.org/doi/10.1145/3414471
Dolejšová, M.*, Wilde, D.*, Altarriba Bertran, F., & Davis, H. (2020). Disrupting (More-than-) Human-Food Interaction: Experimental Design, Tangibles and Food-Tech Futures. In Proceedings of the 2020 on Designing Interactive Systems Conference (DIS’20). DOI:https://doi.org/10.1145/3357236.3395437 *co-first authors
Dolejšová, M., van Gaalen, S., Wilde, D., Raven, P. G., Heitlinger, S., Light, A. (2020). Designing with More-than-Human Food Practices for Climate-Resilience. In Companion Publication of the 2020 on Designing Interactive Systems Conference (DIS‘20 Companion). DOI:https://doi.org/10.1145/3393914.3395909
Davis, H., Wilde, D., Altarriba Bertran, F., & Dolejšová, M. (2020). Fantastic(e)ating Food Futures: Reimagining Human Food Interactions. In Companion Publication of the 2020 on Designing Interactive Systems Conference (DIS‘20 Companion). DOI:https://doi.org/10.1145/3393914.3395906
Dolejšová, M., Wilde, D., Davis, H., Altarriba Bertran, F., Reshef Kera, D. Feeding Food Futures: From Techno-solutionism to Inclusive Human-Food Collaborations. EASST+4S 2020. Locating and Timing Matters: Significance and Agency of STS in Emerging Worlds. (open panel, Food and Agriculture)
Dolejšová, M. (2020). From Silicon Valley to Table: Solving Food Problems by Making Food Disappear. In Digital Food Cultures, edited by Deborah Lupton & Zeena Feldman. Routledge.
Dolejšová, M., Davis, H., Altarriba Bertran, F., Wilde, D. (2020). Feeding the Futures of Human-Food Interaction. ACM Interactions.
Dolejšová, M. (2019). Digesting Data: Designerly Speculations on Food-Tech Futures. Datatata – Data and Art. Brno University of Technology. ISBN 978-80-214-5821-5
Wilde, D. Tasting the Future. Anticipation 2019, AHO, Oslo, Oct. 2019. • EA available at: https://bit.ly/376LygK
Altarriba Bertran. F., Duval, J., Isbister, K., Wilde, D., Segura, E. M., Panella, O. G., & Leon, L. B. (2019). Chasing Play Potentials in Food Culture to Inspire Technology Design. In Extended Abstracts of the Annual Symposium on Computer-Human Interaction in Play Companion Extended Abstracts (CHI PLAY ’19 Extended Abstracts). ACM, New York, NY, USA, 829-834. DOI: https://doi.org/10.1145/3341215.3349586
Altarriba Bertran. F.*, Wilde, D.*, Berezvay, E., & Isbister, K. (2019). Playful Human-Food Interaction Research: State of the Art and Future Directions. In Proceedings of the Annual Symposium on Computer-Human Interaction in Play (CHI PLAY ’19). ACM, New York, NY, USA, 225-237. DOI: https://doi.org/10.1145/3311350.3347155 (*co-first authors)
Dolejšová, M. (2019). “It is my body after all”: Paradoxes of Personalized Nutrition & Diet Hacking. Talk at the 6th Annual Hacker Congress Paralelni Polis (#HCPP19) in Prague
Aleksejeva, J., Biedermann, P., Gavriliuc, I, Orlovate, O., Wilde, D. Crafting Bioplastics: materially reconfiguring everyday food practices. RTD2019 Research Through Design Conference. Article 23. 16pp.
Wilde, D., & Altarriba Bertran. F. (2019). Participatory Research through Gastronomy Design: A designerly move towards more playful gastronomy. International Journal of Food Design, 4(1), 3-37.
Dolejšová, M; Altarriba Bertran F., Wilde, D. & Davis, H. (2019). Crafting and Tasting Issues in Everyday Human-Food Interactions. In Companion Publication of the 2019 on Designing Interactive Systems Conference 2019 Companion (DIS ’19 Companion). ACM, New York, NY, USA, 361-364. DOI: https://doi.org/10.1145/3301019.3319994
Altarriba Bertran, F.*, Jhaveri, S., Lutz, R., Isbister, K., & Wilde, D.* (2019). Making Sense of Human-Food Interaction. In Proceedings of the 2019 CHI Conference on Human Factors in Computing Systems (CHI ’19). ACM, New York, NY, USA, Paper 678, 13 pages. DOI: https://doi.org/10.1145/3290605.3300908 (*co-first authors)
Altarriba Bertran, F., Jhaveri, S., Lutz, R., Isbister, K., & Wilde, D. (2018). Visualising the Landscape of Human-Food Interaction Research. In Proceedings of the 2018 ACM Conference Companion Publication on Designing Interactive Systems (DIS ’18 Companion). ACM, New York, NY, USA, 243-248. DOI: https://doi.org/10.1145/3197391.3205443
Altarriba Bertran, F., & Wilde, D. (2018). Playing with food: reconfiguring the gastronomic experience through play. Paper presented at the Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21.
Dolejšová, M. (2018). Parlour of Food Futures: Future Food Forecasting as Tarot Prophecies. In Proceedings of the 30th Australian Conference on Computer-Human Interaction (OzCHI ‘18). ACM, New York, NY, USA, 593-597. DOI:https://doi.org/10.1145/3292147.3292226
Davis, H., Paay, J., Kjeldskov, J. Dolejšová, M. (2018). On and Off the Table: Re-Imagining Food and Wine Interactions. In Proceedings of the 30th Australian Conference on Computer-Human Interaction (OzCHI ‘18). ACM, New York, NY, USA, 612-617. DOI:https://doi.org/10.1145/3292147.3293452
Wilde, D. Food for Thought: Using food as the locus for thinking. (2018). Position paper prepared for the OZCHI’18 workshop: On and Off the Table: Re-Imagining Food and Wine Interactions.
Dolejšová, M. (2018). Edible Speculations in the Parlour of Food Futures. In Extended Abstracts of the 2018 CHI Conference on Human Factors in Computing Systems (CHI EA’18). ACM, New York, NY, USA, Paper alt13, 10 pages. DOI:https://doi.org/10.1145/3170427.3188406
Dolejšová, M, Khot, R.A., Davis, H., Ferdous, Hasan S., Quitmeyer, A. (2018). Designing Recipes for Digital Food Futures. In Extended Abstracts of the 2018 CHI Conference on Human Factors in Computing Systems (CHI EA ‘18). ACM, New York, NY, USA, Paper W10, 8 pages. DOI:https://doi.org/10.1145/3170427.3170622
Vannucci, E., Altarriba, F., Marshall, J., & Wilde, D. (2018). Handmaking food ideals: Crafting the design of future food-related technologies. In Proceedings of the 2018 ACM Conference Companion Publication on Designing Interactive Systems (DIS ’18 Companion). ACM, New York, NY, USA, 419-422. DOI: https://doi.org/10.1145/3197391.3197403
Wilde, D. (2018). Food for thought: materialising the more-than-human in design pedagogy. 4S Society for the Social Studies of Science Annual Conference 2018
Hey, M. & Dolejšová, M. (2018). Speculative Fiction as Companion Species in Food Studies Research. The Graduate Journal of Food Studies, 5(2)
Altarriba Bertran, F., Lanzani, S. E., Torralba, A., & Funk, M. (2017, June). The grumpy bin: reducing food waste through playful social interactions. In Proceedings of the 2017 ACM Conference Companion Publication on Designing Interactive Systems (pp. 90-94).
Davis, H., Ferdous, H. S., & Vetere, F. (2017). Table Manners’: Children’s Use of Mobile Technologies in Family-friendly Restaurants. In Proceedings of the 2017 CHI Conference Extended Abstracts on Human Factors in Computing Systems (Denver, Colorado, USA2017), ACM, 3053353, 969-978. DOI= http://dx.doi.org/10.1145/3027063.3053353.
Dolejšová, M., & Kera, D. (2017). Soylent Diet Self-Experimentation: Design Challenges in Extreme Citizen Science Projects. In Proceedings of the 2017 ACM Conference on Computer Supported Cooperative Work and Social Computing (CSCW ‘17). ACM, New York, NY, USA, 2112-2123. DOI:https://doi.org/10.1145/2998181.2998365
Dolejšová, M., Kera, D. (2017). The Fermentation GutHub Project & the Internet of Microbes. In Enriching Urban Spaces with Ambient Computing, the Internet of Things, and Smart City Design, pp. 25-47, edited by Shin’ichi Konomi, & George Roussos. Hershey, PA: IGI Global. DOI:10.4018/978-1-5225-0827-4
Dolejšová, M. & Lišková, T. (2017). StreetSauce: Nurturing Speculation in Service Design. Interactions, 24(5), 34-39
Dolejšová, M., Lišková, T., Obert, M. (2017). HotKarot & OpenSauce: Edible Storytelling & Design Speculations. In Proceedings of the 3rd Biennial Research Through Design Conference (RTD’17).
Dolejšová, M. (2017). Edible Speculations in the Parlour of Food Futures. Talk at FoodCHI’17 conference. RMIT University Melbourne, AU.
Dolejšová, M. (2017). Edible Speculations: Unpacking the Paradoxes of Digital Food Cultures. Talk at Digital Food Cultures symposium, University of Canberra
Ferdous, H. S., Vetere, F., Davis, H., Ploderer, B., O’Hara, K., Comber, R., & Farr-Wharton, G. (2017). Celebratory Technology to Orchestrate the Sharing of Devices and Stories during Family Mealtimes. In Proceedings of the 2017 CHI Conference on Human Factors in Computing Systems (Denver, Colorado, USA2017), ACM, 3025492, 6960-6972. DOI= http://dx.doi.org/10.1145/3025453.3025492.
Ferdous, H. S., Ploderer, B., Davis, H., Vetere, F., & O’hara, K. (2016). Commensality and the Social Use of Technology during Family Mealtime. ACM Trans. Comput.-Hum. Interact. 23, 6, Article 37 (December 2016), 26 pages. DOI: https://doi.org/10.1145/2994146
Ferdous, H. S., Ploderer, B., Davis, H., Vetere, F., O’Hara, K., Farr-Wharton, G., & Comber, R. (2016). TableTalk: integrating personal devices and content for commensal experiences at the family dinner table. In Proceedings of the 2016 ACM International Joint Conference on Pervasive and Ubiquitous Computing (UbiComp ’16). ACM, New York, NY, USA, 132-143. DOI: https://doi.org/10.1145/2971648.2971715
Dolejšová, M. (2016). Deciphering a Meal through Open Source Standards: Soylent and the Rise of Diet Hackers. In Extended Abstracts of the 2016 CHI Conference on Human Factors in Computing Systems (CHI EA ‘16). ACM, New York, NY, USA, 436-448. DOI:https://doi.org/10.1145/2851581.2892586
Dolejšová, M., & Kaiying, C. L. (2016). Squat & Grow: Designing Smart Human-Food Interactions in Singapore. In Proceedings of the SEACHI 2016 on Smart Cities for Better Living with HCI and UX (SEACHI 2016). ACM, New York, NY, USA, 24-27. DOI:https://doi.org/10.1145/2898365.2899798
Dolejšová, M., & Kera, D. (2016). Fermentation GutHub: Designing for Food Sustainability in Singapore. In Proceedings of the 2nd International Conference in HCI and UX Indonesia 2016 (CHIuXiD ‘16). ACM, New York, NY, USA, 69-76. DOI:https://doi.org/10.1145/2898459.2898470
Dolejšová, M. (2016). A Taste of Big Data on the Global Dinner Table. Journal for Artistic Research, issue 9, 2016.
Dolejšová, M., & Lišková, T. (2015). StreetSauce: Taste Interaction and Empathy with Homeless People. In Extended Abstracts of the 2015 ACM Conference on Human Factors in Computing Systems (CHI EA ‘15). ACM, New York, NY, USA, 1247-1252. DOI:https://doi.org/10.1145/2702613.2732777
Davis, H., Nansen, B., Vetere, F., Robertson, T., Brereton, M., Durick, J., & Vaisutis, K. (2014). Homemade cookbooks: a recipe for sharing. In Proceedings of the Proceedings of the 2014 conference on Designing interactive systems (Vancouver, BC, Canada2014), ACM, 2598590, 73-82. DOI= http://dx.doi.org/10.1145/2598510.2598590.
Nansen, B., Davis, H., Vetere, F., Skov, M., Paay, J., & Kjeldskov, J. (2014). Kitchen kinesics: situating gestural interaction within the social contexts of family cooking. In Proceedings of the 26th Australian Computer-Human Interaction Conference on Designing Futures: the Future of Design (Sydney, New South Wales, Australia2014), ACM, 2686635, 149-158. DOI= http://dx.doi.org/10.1145/2686612.2686635.
FEEDING FOOD FUTURES 