Paper Info
Title
Transformative Appetite: Shape-Changing Food Transforms from 2D to 3D by Water Interaction through Cooking.
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.
Year
DOI
Venue
2017
10.1145/3025453.3026019
CHI
Keywords
Field
DocType
Transformable food, water interaction, 2D-to-3D, autonomous shape-changing, anisotropic swelling, interactive edibles, dish design
Process engineering,Transformative learning,Interaction design,Computer science,2D to 3D conversion,Human–computer interaction
Conference
Citations 
PageRank 
References 
11
0.49
9
Authors
6
Name
Order
Citations
PageRank
Wen Wang1141.56
Lining Yao225131.54
Teng Zhang3141.19
Chin-Yi Cheng4966.97
Daniel Levine5353.88
Hiroshi Ishii686661572.08