Designing ICT around Food Practices in the Digital Age

Informing and Filtering the Design Space of Food Practices to Support Diverse Instances of Eating Practices
Erscheinungsjahr 2025
ISBN: 978-3-658-48176-6
Verlag: Springer

Buch, Englisch, 243 Seiten, Format (B × H): 148 mm x 210 mm, Gewicht: 346 g

Human-Food Interaction (HFI), a subfield of Human-Computer Interaction (HCI), examines how technology shapes food practices, from shopping and cooking to eating and disposal. This book focuses on eating, particularly dining out, and explores the role of technology in these practices.
Methodologically, it maps the design space by studying eating habits before, during, and after meals, the impact of COVID-19, and food influencers’ digital work. Observational studies, interviews, and social media analyses provide a rich foundation for understanding these dynamics.
Additionally, the book refines the design space through prototyping and evaluating three ICT artifacts, using participatory design and user studies. Findings offer insights into tailoring technology for diverse eating contexts, contributing to more context-aware and supportive food-related technologies.

Zielgruppe

Research

Autoren/Hrsg.

Weber, Philip

Fachgebiete

• Mathematik | Informatik EDV | Informatik Angewandte Informatik

Inhaltsverzeichnis

INTRODUCTION.- INFORMING THE DESIGN SPACE.- FILTERING THE DESIGN SPACE.- DISCUSSION.- CONCLUSION.

Über Autor(innen)

Philip Weber completed his PhD at the University of Siegen and is now a postdoctoral researcher in the ‘Educational Technology for Digital Transformation’ research group at the University of Hagen. His research focuses on the participatory design of digital technologies in everyday life, particularly in human-food interaction, conversational agents, location-based systems, and gamification.