Handmade Narrations

Author:

Mirri Silvia1ORCID,Prandi Catia2,Roccetti Marco1,Salomoni Paola1

Affiliation:

1. University of Bologna, Mura Anteo Zamboni, Bologna, Italy

2. University of Bologna

Abstract

This article describes a study of a digital multimedia system that allows people to enjoy a narrative experience focusing on food and gastronomic culture. With this multimedia application, termed di Piazza in Piazza , people have gotten in contact with several types of digital content about culinary traditions and local Italian products, simply using their hands. This design decision came after the acknowledgment that hands play a prominent role in the relationship between humans and food (think, for example, about the activities of eating and cooking). Studies of di Piazza in Piazza users have basically unveiled two results: (a) it was a really funny experience using hands and (b) narrations focusing on local products and traditions have mostly captivated the interest of visitors, thus confirming the strong cultural relationship among people, culinary traditions, and regional foods.

Publisher

Association for Computing Machinery (ACM)

Subject

Computer Graphics and Computer-Aided Design,Computer Science Applications,Information Systems,Conservation

Reference50 articles.

1. Patricia Allen and Carolyn Sachs. 2012. Women and food chains: The gendered politics of food. Taking food public: Redefining foodways in a changing world. Routledge Psyche Williams Forson Carole Counihan (Eds.) 23--40. Patricia Allen and Carolyn Sachs. 2012. Women and food chains: The gendered politics of food. Taking food public: Redefining foodways in a changing world. Routledge Psyche Williams Forson Carole Counihan (Eds.) 23--40.

2. Apicius. 1958. The Roman cookery book: A critical translation of the art of cooking by Apicius for use in the study and the kitchen. Barbara Flower and Elisabeth Alföldi-Rosenbaum. P. Nevill. Apicius. 1958. The Roman cookery book: A critical translation of the art of cooking by Apicius for use in the study and the kitchen. Barbara Flower and Elisabeth Alföldi-Rosenbaum. P. Nevill.

3. Thermal taste, PROP responsiveness, and perception of oral sensations

4. Comparing Sensory Experiences Across Individuals: Recent Psychophysical Advances Illuminate Genetic Variation in Taste Perception

Cited by 9 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献

1. Predicting odor profile of food from its chemical composition: Towards an approach based on artificial intelligence and flavorists expertise;Mathematical Biosciences and Engineering;2023

2. Fox and Geese;Proceedings of the 5th EAI International Conference on Smart Objects and Technologies for Social Good;2019-09-25

3. Art Scene Investigation: discovering and supporting cultural heritage conservation through Mobile AR;IEEE INFOCOM 2019 - IEEE Conference on Computer Communications Workshops (INFOCOM WKSHPS);2019-04

4. Intelligent and Good Machines? The Role of Domain and Context Codification;Mobile Networks and Applications;2019-02-26

5. Intelligent machines for good?;Proceedings of the 4th EAI International Conference on Smart Objects and Technologies for Social Good - Goodtechs '18;2018

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号  京ICP备18003416号-3