HAPTICA Speakers are three members from the HAPTICA project: Cheryl Akner Koler, Professor at Konstfack in collaboration with Annika Göran Rodell, and Åsa Öström, from the School of Hospitality, Culinary Arts and Meal Science, Campus Grythyttan, Örebro University. Program
How haptic experiences feed the gestalt process. Haptic experiences are inseparable from both tactile and kinaesthetic experience, because haptics involves muscle movement in relation to materials, bodies, space and position. Three different methods and results are presented showing how haptic experiences from the hands, body and mouth, feed into and drive the aesthetic gestalt process:
● Sketching methods at National Institute of Design , used to engage touch pathways through your hands and fingertips to guide the making of“culinary maps” showing collective journeys through the city of Ahmedabad India.
● Exploring Interactive technology how vibrotactile actuators affect saliva production in the mouth and how these embodied studies of the saliva glands drive a co-creative design process.
● Skilful haptic movements, exploring the central role of hands-on lab sessions to support a co-creative gestalt process used in developing unique table settings.
● Merging sensory science and aesthetic artistic research, two sensory tests of textile products, followed by an aesthetic sensitising lab of industrial materials aimed to support the creative gestalt process.