In the last years, Human–Food Interaction
(HFI) has emerged as an area of significant interest in the HCI
community. Herby, ‘food’ and what is loosely referred to as ‘food
practices’ – for example, shopping, eating, cooking, growing, and
disposal – have grown out of the periphery of HCI research to become a
central topic of interest in and of themselves. There is a growing body
of research to understand food practices as a socio-cultural artefact
where food plays a central role in our health, well-being, social lives,
environmental sustainability, production, transportation, consumption
and waste of food. Within this seminar, the students will
collaboratively examine the current areas of HFI. In the form of seminar
thesis, individual HFI areas will be analyzed and presented detail.
- Dozent/in: Thomas Ludwig
- Dozent/in: Philip Weber