"Developing haptic attribute models as creative instruments for a hybrid food design Community"

Fusion of our Senses (FoS)-model with movement and presence at the core and haptic at the top. The grey zone indicates the proximity senses.

The practice-based research unfolded four distinct haptic attribute models: the first three are designed for the hand, mouth and nose with the gestalt intention to make, and the fourth model is designed to guide an embodied presence session to facilitate awareness.

The models serve as creative instruments to inspire a hybrid food design community for food and non-food applications and support practitioners, educators and researchers interested in haptics.

Mischa Billing is a senior lecturer at Örebro University and Annika Göran Rodell is a lecturer at Örebro University.

Developing haptic attribute models as creative instruments for a hybrid food design Community