Carl Jan Granqvist Jubilee Symposium 1st Granqvist Culinary Arts and Meal Science Symposium

HAPTICA Artistic Research

  • Offering insight into the complexity of human haptic perception through following artistic researcher study how haptics can drive the aesthetic gestalt process.

  • Exploring ways to bridge touch pathways on our fingertips and through the hands with haptic experience of smell and taste pathways through our nose and mouth.

  • Expanding the field of embodied interaction by given attention to the our sense of smell and taste and how other senses interact with them.

  • Showing how the field of Artistic Research, could offer an academic base for the multidisciplinary field of haptics, because art and design can deal with pluralistic method development and uses the body as a key research tool.

The “Haptic attributes ” model, by Cheryl Akner Koler, shows nine haptic attributes explored by the hand. The model is a further development of the Lederman and Klatzky (1987) model.

Text from the article: Integrating Sensitizing Labs in an Educational Design Process for Haptic Interaction published 2016

Haptic aesthetic sensitivity refers to the immediate physical experience and emotional response from probing material textures, structures and shapes. It is about actively exploring properties through indirect experience with tools and directly with fingers, hands, lips and eventually the whole body. Figure 1 (page 4) shows the Fusion of the senses – haptic attributes, identifying nine haptic attributes related to the hand.

This new model shows eight attributes for the hand that combines Lederman and Klatzky’s (1987) six haptic explorative procedures with the added attributes of thickness, vibration and breeze. The aesthetic aspect of haptics involves our embodied and emotional awareness that links to our level of sensitivity. Being sensitive to a certain haptic property does not necessarily correlate with conscious embodied awareness or preference. For instance, if we are very sensitive to cold surfaces, this does not mean we have an aesthetic experience or prefer them. A common assumption in the aesthetic discourse is that an aesthetic experience is connected with “pleasure”. Haptic preferences are not only about seeking hedonic “pleasure”; they also deal with, as Grunwald (2008) shows, the entire spectrum of human haptic perception, including repulsion, irritation, pain etc.

We maintain an open attitude and treat the idea of aesthetics as a driving force that captures our attention and engages us in the world through all human experiences.

About the symposiums

Background:On 8 May 1992, the Swedish Parliament gave its approval to the permanent setup of an academic training programme in the field, and they did so with the following statement: “The Department of Restaurant and Culinary Studies at Grythyttan is to be responsible for the aesthetic configuration of meals”. We would now like to honour and celebrate, on the eve of his 70th birthday, Carl Jan Granqvist, professor emeritus in the art of food at University of Stavanger and honorary doctor of philosophy at Örebro University. The School of Hospitality, Culinary Arts and Meal Science, Campus Grythyttan at Örebro University is therefore pleased to announce the Carl Jan Granqvist Jubilee Symposium on Thursday 17 March, as well as the 1st Granqvist Culinary Arts and Meal Science Symposium on Friday 18 March 2016