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Smart heating systems are one of the core components of smart homes. A large portion of domestic energy consumption is derived from HVAC (heating, ventilation and air conditioning) systems, making them a relevant topic of the efforts to support an energy transition in private housing. For that reason, the technology has attracted attention both from the academic and the industry communities. User interfaces of smart heating systems have evolved from simple adjusting knobs to advanced data visualization interfaces, that allow for more advanced setting such as time tables and status information. With the advent of AI, we are interested in exploring how the interfaces will be evolving to build the connection between user needs and underlying AI system. Hence, this paper is targeted to provide early design implications towards an AI-based user interface for smart heating systems.
Trust your guts: fostering embodied knowledge and sustainable practices through voice interaction
(2023)
Despite various attempts to prevent food waste and motivate conscious food handling, household members find it difficult to correctly assess the edibility of food. With the rise of ambient voice assistants, we did a design case study to support households’ in situ decision-making process in collaboration with our voice agent prototype, Fischer Fritz. Therefore, we conducted 15 contextual inquiries to understand food practices at home. Furthermore, we interviewed six fish experts to inform the design of our voice agent on how to guide consumers and teach food literacy. Finally, we created a prototype and discussed with 15 consumers its impact and capability to convey embodied knowledge to the human that is engaged as sensor. Our design research goes beyond current Human-Food Interaction automation approaches by emphasizing the human-food relationship in technology design and demonstrating future complementary human-agent collaboration with the aim to increase humans’ competence to sense, think, and act.
There has been a growing interest in taste research in the HCI and CSCW communities. However, the focus is more on stimulating the senses, while the socio-cultural aspects have received less attention. However, individual taste perception is mediated through social interaction and collective negotiation and is not only dependent on physical stimulation. Therefore, we study the digital mediation of taste by drawing on ethnographic research of four online wine tastings and one self-organized event. Hence, we investigated the materials, associated meanings, competences, procedures, and engagements that shaped the performative character of tasting practices. We illustrate how the tastings are built around the taste-making process and how online contexts differ in providing a more diverse and distributed environment. We then explore the implications of our findings for the further mediation of taste as a social and democratized phenomenon through online interaction.