- 著者
- 徳久 悟 吉野 弘一 小幡 光一 遠藤 志津子 岩崎 花梨 武田 港 柴崎 美奈 神山 洋一 南澤 孝太
- 出版者
- 特定非営利活動法人 日本バーチャルリアリティ学会
- 雑誌
- 日本バーチャルリアリティ学会論文誌 (ISSN:1344011X)
- 巻号頁・発行日
- vol.20, no.1, pp.3-14, 2015
Not only in Japan but also in other countries, there are some case studies in the museum using virtual reality and augmented reality technologies. Based on this trend, Toppan Printing Co., Ltd. developed Toppan VR which a method to show digital archive data, and have organized the Museum Theater with Tokyo National Museum (Tohaku). This research designed a service on The Great Map of Japan (Inouzu) in order to expand the user experience in the museum as well as to solve some issues extracted through operational experiences. This service designed 4 touch points on Inouzu, an interactive map viewer, a VR movie "Map of Japan created by Ino Tadataka" at Museum Theater, a workshop on pace countings, Special exhibition "Map of Japan created by Ino Tadataka" at Heiseikan Thematic Exhibition Room, and aligned them. As a result of the evaluation tests, this service changed passive experiences on the Museum Theater to more subjective experiences, and achieved more effective linkage between the Museum Theater and the exhibition.
- 著者
- 廣瀬 雅治 岩崎 花梨 野尻 梢 武田 港 杉浦 裕太 稲見 昌彦
- 出版者
- 特定非営利活動法人 日本バーチャルリアリティ学会
- 雑誌
- 日本バーチャルリアリティ学会論文誌 (ISSN:1344011X)
- 巻号頁・発行日
- vol.19, no.4, pp.541-550, 2014-12-31 (Released:2017-02-01)
The flavor of food is not just limited to the sense of taste, however it changes according to the perceived information from other perception such as from the auditory, visual, tactile sense or through individual experience or cultural background etc. Our proposed entertainment system "Gravitamine Spice" focuses on the cross modal of our perception, where we perceive the weight of food when we carry the utensil. This system consist of a fork and a seasoning called the "OMOMI". User can change the weight of the food when flaking the seasoning onto it. Through this sequence of actions, user can enjoy a different eating experience, which may change the taste of their food or the feeling of the food when they are chewing it.
- 著者
- 廣瀬 雅治 岩崎 花梨 野尻 梢 武田 港 杉浦 裕太 稲見 昌彦
- 出版者
- 一般社団法人情報処理学会
- 雑誌
- 研究報告グループウェアとネットワークサービス(GN) (ISSN:09196072)
- 巻号頁・発行日
- vol.2014, no.71, pp.1-5, 2014-03-06
味わいは味覚だけでなく聴覚,視覚,触覚,あるいは個人の経験や文化的背景など,様々な情報に基づいて知覚される感覚である.我々は食事の動作の中から,食器を通じて知覚する食材の重みと,そこから引き起こされるクロスモーダルに着目し,フォークと調味料で構成されたエンターテイメントシステム 「おもみ調味料グラビトミン酸」 を制作した.この装置を使えば,体験者自らが "おもみ" という調味料を振りかけるインタラクションを行いながら,食品の重みを変化させることができる.この一連の動作により,触覚情報である食品の重みの変化から引き起こされる,味覚や歯応えの変化を知覚することで,普段と異なる食体験を楽しむことができる.The flavor of food is not just limited to the sense of taste, but it changes according to the perceived information from other perception such as from the auditory, visual, tactile sense or through individual experience or cultural background etc. Our proposed entertainment system "Gravity Spice" focuses on the cross modal of our perception, where we perceive the weight of food when we carry the utensil. This system consist of a fork and a seasoning called the "OMOMI". User can change the weight of the fork when flaking the seasoning onto it. Through this sequence of actions, user can enjoy a different eating experience, which may change the taste of their food or the feeling of the food when they are chewing it.