The 4th ACM SIGGRAPH Conference and Exhibition on Computer Graphics and Interactive Techniques in Asia
Conference 12-15 December • Exhibition 13-15 December • Hong Kong Convention & Exhibition Centre
 

Emerging Technologies

Chewing Jockey: Augmented Food Texture by Using Sound Based on the Cross-Modal Effect

We focus on dining and show how we can improve the dining experience using our technology. In this demonstration, we use sound effects to augment texture, creating a cross-modal illusion. Our system is composed of a bone-conductive speaker and microphone, a photo-reflector to measure the motion of the jaw, and a computer to design sound effects. We have developed three elements. First is a bite-detection sensor, utilizing a photo-reflector, to measure the movement of the lower jaw. Second is a sound filter for each type of food that will be used to control texture. Third is a self-feedback system to enhance the chewing action. This system records the chewing sound and the jaw motion, processes it and delivers the sound effects to the user using bone-conductive speakers. We focus on the texture of food to enhance the eating experience without modifying the physical feature of the food. We use prevailing technologies to detect chewing actions, feedback and process the chewing sound, and design some chewing augmentation filters for each food. These combinations create the cross-modality effect for food texture. Our aim is redesign the eating experience. We believe ours is useful for the following situations. For a start, it is a challenge to improve the process of eating for artificial teeth users. As they cannot bite strongly, they get a reduced sensation of food. ChewingJOCKEY helps to restore that sensation. Another application is to moderate the chewing speed. Chewing too fast is not good for digestion and also leads to over-eating. We can provide the most suitable chewing speed to alter such habits. Lastly, chewing can be a form of interaction for a novel game design, in which you could role-play a monster chewing on “living” things.

Hidekazu Tanaka, Keio University Naoya Koizumi, Keio University Yuji Uema, Keio University Masahiko Inami, Keio University