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

Thumbnail Image
Bread Stories_2017.pdf(6.17 MB)
Accepted Version
Pantidi, Nadia
Selinas, Paris
Flintham, Martin
Baurley, Sharon
Rodden, Tom
Journal Title
Journal ISSN
Volume Title
Association for Computing Machinery (ACM)
Published Version
Research Projects
Organizational Units
Journal Issue
Consumer demand1 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.
Cultural probes , Food innovation , Customisation , Values
Pantidi, N., Selinas, P., Flintham, M., Baurley, S. and Rodden, T. (2017) ‘Bread stories: understanding the drivers of bread consumption for digital food customisation’, OZCHI '17: Proceedings of the 29th Australian Conference on Computer-Human Interaction, Brisbane, Queensland, Australia, 28 November-1 December, pp. 152–161. doi: 10.1145/3152771.3152788
Link to publisher’s version
© 2017, the Authors. Publication rights licensed to ACM. 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/authors.