Workshop on Amplified and Memorable Food Interactions
Workshop in the 17th International Conference on Mobile and Ubiquitous Multimedia, Sun. 25-Nov 2018

Submission deadline: 01-Nov 2018
Notification sent on: 08-Nov 2018

Cooking has the potential to bring joy, a sense of achievement and social presence to individuals and groups. Food properties (food cues) such as scent, sound and taste are rich cues to the state of the cooking process, as well as, providing memories evoking emotions attached to social situations and people from the past. Thus, optimal methods to capture and present these cues is an on-going research challenge.  In this workshop, we bring researchers, amateur cooks, and designers together to explore two research questions:

1. How does enhancing our awareness of food temperature support a joyful / memorable cooking?

2. How can we use food cues to enhance our sense of joy, empower reminiscence and nudge communication between individuals?

What to expect in the workshop?

Computer scientists, engineers, designers, psychologists and individuals interested in cooking are invited to contribute to this the activities of the workshop. Our aim is to push the boundaries of designing memorable food experiences and to leverage human senses such as smell and vision to enhance the cooking experience. We will achieve this through a series of formative and guided brainstorming activities to foster the discussion between our participants.

Tentative Agenda (1-day workshop)
  1. Workshop opening: introducing the research field and the technological probes
  2. Keynote by: TBA
  3. Flash presentations of position papers
  4. Activity 1: Setting the context about what is memorable and what is forgotten while cooking
  5. Activity 2: Defining use cases of ubiquitous technologies in leveraging the cooking experience.
  6. Activity 3: How can food properties (cues) leverage the memorability of the cooking experience?
  7. Activity 4: Designing a scenario with a technological intervention using ubiquitous technologies to leverage the cooking experience.

Call for Submission

We invite individuals interested in the leveraging the cooking experience to submit abstracts of position papers articulating the core workshop themes. Position papers do not necessarily need to reflect an existing research project of the author. They could articulate clearly the vision of the author regarding one or more aspects of the core themes in the workshop. Submissions need to be formatted in the SIGCHI Extended Abstracts Format (2 pages max. including references)

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Subject: [MUM18] food workshop submission

Core Themes

We invite participants interested in leveraging food interactions to submit position papers on one of the following areas (but not limited to .. ):

Wearable and ubiquitous sensing technologies: In which scenarios can thermal imaging support cooking activities? What is the impact of the sensing scope granularity: all-surface data vs. focal points sensing? Which cues needs to be best supported to reduce frustration during cooking?

Psychological foundations: What makes cooking a memorable experience? Which cues could food provide to trigger memories? What are examples of specific use or cases where food can support triggering memories? Can we use the cued memories to motivate behavioral change (e.g.: acquiring new habits like cooking)? Can we use the cued memories to nudge social communication? Which cues are needed to leverage the sense of achievement resulting from cooking? How can we use the cues to enhance our memory without needing external aids?

Cooking-support visualizations: What is the optimal presentation method for thermal data? Do users prefer explicit visualizations of thermal data or implicit action points depending on the automatic state monitoring?

Psychological well-being visualizations: How to represent and visualize cues to support reminiscence? How can we best encapsulate and replay the “sense of joy” accompanying food cooking and consumption? How to represent and visualize food cues to support social communication?

Innovative user interfaces: How can we use lifelogging technologies to foster positive psychological effects of food experiences? How can we create systems to share the cues with others? How can we create systems that support selective recall using food cues (enhancing / diminishing certain memories)? How can we create systems leveraging the usage of the thermal cues to support efficient cooking?

Privacy and societal implications:  What are the challenges and ethical implications of designing systems that  implicitly motivate people to alter their communication or revive their memories? What are the challenges of continuously capturing thermal data in private spaces like kitchens?


Passant ElAgroudy is a PhD student at  University of Stuttgart. Her research focus is designing solutions to augment the memory and cognition via lifelogs.

Yomna Abdelrahman is a PhD student at University of Stuttgart. Her research focus is amplifying perception and interaction using thermal imaging.

Sarah Faltaous is a PhD student at University of Duisburg-Essen. Her research focus is applications of electric muscle stimulation.  

Stefan Schneegass is n assistant professor at University of Duisburg-Essen. His research focus is applications of wearable computing.

Hilary Davis is a senior research fellow at Swinburne University. She is interested in how digital technologies such as digital cookbooks impact interaction at mealtimes.


This work is conducted within the Amplify project (ERC) under the European Union’s Horizon 2020 research and innovation programme (grant agreement no. 683008) and under the DAAD project AffectMyLife (Grant no. 81028923).