- (1) Swinburne University of Technology, grid.1027.4
- (2) Aalborg University, grid.5117.2, AAU
- (3) National University of Singapore, grid.4280.e
Food and wine are an important part of our everyday lives, not just for sustenance, but for the enjoyment and human interactions it invokes. "If food is the body of good living, wine is its soul" (Clifton Faddiman, Author). In our workshop, On and Off the Table: Re-Imagining Food and Wine Interactions, we will examine the ways in which current human experiences of food and wine can be re-imagined and extended through the use of interactive technologies. HCI research has shown that food is regularly informed and shaped by digital device use. The same is happening in interactions with wine. This workshop will explore new practices in human-food interaction (HFI) and human-wine interaction (HWI), both on and off the table, including: playing with food, use of technology, digital and live storytelling, 3D food printing, DIY wine fermentation tools, music, sharing experiences. We invite contributions from researchers, designers, food and wine scientists and enthusiasts, industry partners (restaurateurs, winemakers) and other practitioners interested in working towards a complex framework for future HFI and HWI research.