Bread stories: understanding the drivers of bread consumption for digital food customisation

Pantidi, Nadia, Selinas, Paris, Flintham, Martin, Baurley, Sharon and Rodden, Tom (2017) Bread stories: understanding the drivers of bread consumption for digital food customisation. In: 29th Australian Conference on Human-Computer Interaction (OzCHI 2017), 28 Nov-1 Dec 2017, Brisbane, Australia.

Full text not available from this repository.


Consumer demand for food that satisfies specific needs rather than generic mass produced food is growing. In response, the food industry is actively investigating techniques for efficient and comprehensive food customisation. Digital approaches to food customisation are starting to emerge, however, the majority is currently limited to the ingredient level thus excluding consumption drivers such as people’s practices and values around food. Using the approach of cultural probes, we identified four distinct narratives around bread consumption: the healthy bread, the fresh bread, the ethical bread, and the exceptional bread. These themes encapsulate drivers of bread consumption, which we argue can inform the design of digital food innovation platforms.

Item Type: Conference or Workshop Item (Paper)
Additional Information: Permission to make digital or hard copies of part or all of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. Copyrights for third-party components of this work must be honored. For all other uses, contact the owner/author(s).
Schools/Departments: University of Nottingham, UK > Faculty of Science > School of Computer Science
Depositing User: Flintham, Martin
Date Deposited: 30 Oct 2017 15:46
Last Modified: 04 May 2020 19:20

Actions (Archive Staff Only)

Edit View Edit View