著者
鳴海 拓志 松尾 宇人 櫻井 翔 谷川 智洋 廣瀬 通孝
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.23, no.2, pp.65-74, 2018 (Released:2018-06-30)
参考文献数
26

Projection mapping to the dining table has been introduced in multiple restaurants. Does this kind of change in eating environment with projection mapping work only for entertainment? In this study, we examined whether changes in eating environment with projection mapping actually change the thermal/olfactory/taste perception and palatability of food. Tempura was chosen as a food, which has distinctive texture, aroma and taste, and has a strong tie with a specific eating environment in Japan, and a projection mapping system was constructed to project images and sounds to simulate a counter in a tempura restaurant around tempura. Through two experiments using this system, we suggested that the aroma, temperature, taste strength and palatability of the tempura improved by the effect of the projection mapping. We also suggested that the linguistic information related to tempura also enhances these perception, but the effect is weaker than the one of change in eating environment with projection mapping. These results suggested that change in eating environment with projection mapping helps to perceive the sensory information expected to be obtained in the environment.

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外部データベース (DOI)

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てんぷら,プロジェクション,論文

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“食卓へのプロジェクションマッピングによる食の知覚と認知の変容” https://t.co/cd4opV4sIq
舌よりも、目と耳にごまかされる、、、 てんやの天ぷらをプロジェクションマッピングしたら、 高級?天ぷら屋の味と金額に感じる、という研究論文。 食卓へのプロジェクションマッピングによる 食の知覚と認知の変容 ~天ぷらを例題として(… https://t.co/Fd9zvMOt2C
気づいたら公開されてました.天ぷらにプロジェクションマッピングすると香り,温かさ,味,おいしさの感じ方が変わるっていう研究... https://t.co/oBMxuCE7vN

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