How can we enhance the dining experience – what does it mean, what does it take and why would we want to?

The aim of the workshop was to explore how plating, lighting, the utensils/dining set, artwork and other aspects of the setting colour the eating experience, and how technology and media such as augmented reality, digital sound, lights, and videos, could be used to evoke the mood and memories that enhance dining, extending the experience and enriching the narrative each diner has. Technology can push the eating/meal experience into new territory, both at a private level and collectively, changing the social encounter.

The workshop brought together a small group of chefs, designers, a film maker, psychologists, philosophers and technologists to share ideas about the latest designs of technology that might be used in restaurants, special functions (e.g. wedding and banquets) and the home to enhance the dining experience. A short YouTube video together with their reflections and slides accompany this website.

rogersYvonne Rogers is a Professor of Interaction Design and director of UCLIC at UCL. Her research interests are in the areas of ubiquitous computing, interaction design and human-computer interaction. A theme is how to design interactive technologies that can enhance life by augmenting and extending everyday, learning and work activities. This involves informing, building and evaluating novel user experiences through creating and assembling a diversity of pervasive technologies.

dk_headshot_bellagio_1_0David Kirsh is Professor and past chair of the Department of Cognitive Science at UCSD. He runs the Interactive Cognition Lab at UCSD where the focus is on the way humans are closely coupled to the outside world. He has written extensively on situated, distributed and embodied cognition and especially on how the environment can be shaped to simplify and extend cognition, including how we intelligently use space, and how we use external representations as interactive tools for thought.