pic2eat: Facilitating Social Ice-breaking through Collaborative
Design of 3D Printed Appetizer
Hongyue Wang

hongyue@exertiongameslab.org
Exertion Games Lab, Department of
Human-Centred Computing, Monash
University
Melbourne, Victoria, Australia

Yinyi Liylii0444@student.monash.edu
Exertion Games Lab, Department of
Human-Centred Computing, Monash
University
Melbourne, Victoria, Australia

Jialin Deng

jialin@exertiongameslab.org
Exertion Games Lab, Department of
Human-Centred Computing, Monash
University
Melbourne, Victoria, Australia

Hao Peng

hpen0022@student.monash.edu
Faculty of Information andTechnology, Monash University
Melbourne, Victoria, Australia

Don Samitha Elvitigala

don.elvitigala@monash.edu
Exertion Games Lab, Department of
Human-Centred Computing, Monash
University
Melbourne, Victoria, Australia

Aravind Mohanamoh0080@student.monash.edu
Exertion Games Lab, Monash
University
Melbourne, Victoria, Australia

Linjia He

linjia.he@monash.edu
Exertion Games Lab, Department of
Human-Centred Computing, Monash
University
Melbourne, Victoria, Australia

Florian ’Floyd’ Mueller

floyd@floydmueller.com
Exertion Games Lab, Department of
Human-Centred Computing, Monash
University
Melbourne, Victoria, Australia

Figure 1: (a) Participants are collaborating and communicating to create a simple sketch. (b) Participants are using pic2eat
to upload their creations, customizing unique flavors and proportions. (c) The 3D food printer is printing their creations. (d)Participants have completed their jointly designed appetizer using pic2eat.

ABSTRACT
3D Food Printing (3DFP), emerging as a multifaceted technology
in domestic, gastronomic, and various industrial settings, presents
underexplored opportunities for facilitating social interaction. To
address this, this research engaged culinary professionals along

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CHI EA ’24, May 11–16, 2024, Honolulu, HI, USA© 2024 Copyright held by the owner/author(s).
ACM ISBN 979-8-4007-0331-7/24/05
https://doi.org/10.1145/3613905.3651082

with participants from diverse backgrounds to investigate the application of 3DFP in social contexts. Consequently, we introduce
pic2eat, an innovative 3DFP system that facilitates collaborative
artistic expression among unfamiliar individuals through the creation of jointly-designed appetizer with distinct flavor profiles. Our
goal was to explore the potential efficacy of 3DFP technology incatalyzing the initiation of social relationships. In our pilot study,
the pic2eat was deployed in an experimental setting involving threepairs of strangers. The empirical results suggest that the system
is not only accessible and user-friendly, but also significantly effective in mitigating initial social discomfort, thereby enhancing
interpersonal engagement. Through this research, we underscores
the potential of 3DFP in augmenting social interaction throughCHI EA ’24, May 11–16, 2024, Honolulu, HI, USAa synergistic approach that combines creative collaboration andcommunal dining experiences.

hongyue, et al.

fostering a sense of community through a shared creative culinary
experience.
Taken together, our contributions include:

CCS CONCEPTS• The introduction of a novel system that harnesses 3D Food
Printing technology to aid in initiating interactions at social
gatherings, effectively serving as an ice-breaker.
• An initial empirical exploration via a pilot study of the pic2eat
system, providing a foundational understanding of its impact
and effectiveness in real-world scenarios.

• Human-centered computing → Interaction design; Userstudies.

KEYWORDS
3D food printing, Ice breaking activities, Human-food interaction
ACM Reference Format:
Hongyue Wang, Jialin Deng, Aravind Mohan, Yinyi Li, Hao Peng, Linjia
He, Don Samitha Elvitigala, and Florian ’Floyd’ Mueller. 2024. pic2eat:
Facilitating Social Ice-breaking through Collaborative Design of 3D Printed
Appetizer. In Extended Abstracts of the CHI Conference on Human Factors in
Computing Systems (CHI EA ’24), May 11–16, 2024, Honolulu, HI, USA. ACM,
New York, NY, USA, 7 pages. https://doi.org/10.1145/3613905.3651082

1

INTRODUCTION

Imagine yourself at a social gathering, keen to forge new friendships.
How might you navigate the initial awkwardness and establish
meaningful connections in such a setting? A common strategy is
to find common ground, such as talking about weather changes orshared interests, as an opportunity to break the silence. However,this process is often challenging, as tension and discomfort canstem from various factors, such as social anxiety, language barriers,
or cultural backgrounds. Therefore, finding a natural and enjoyable
way to facilitate communication and establish connections becomes
crucial in different settings, whether formal business events or
casual private gatherings.
Research has shown that strangers can move towards embodied
and harmonious relationships through behavioral synchronization[30]. Some research introduces social robots [34], interactive games[14], or wearable [15] as ice-breaking tools to help overcome the
awkwardness of first meetings and promote communication. Thesestudies are dedicated to establishing connections through common
activities or experiences. However, the significant role of food insocial gatherings seems to be overlooked; it is a natural social catalyst that brings people closer together. But the food preparation
process often requires specific skills and time. In the context ofsocial gatherings, food interaction technology, especially 3D foodprinting [35], offers the potential to quickly and personalized produce various shapes, flavors, and nutritional components of food,providing great ice-breaking potential for social occasions.
During social gatherings, appetizers are not only served to stimulate appetite before meals but also, as a type of food, symbolize
the centerpiece of social interaction [28]. Building on this, we developed an interactive culinary system, called pic2eat, which canserve as the gateway to social engagement. Our system is designedwith the purpose of facilitating ice-breaking in social settings andprovide a central hub for interaction. In a pilot study involving 3
pairs of participants, they engaged in joint decision-making, responded to random prompts from the system, and collaboratively
designed a personalized appetizer, tailoring its flavor and proportions to their preferences. Our findings indicate that this process
can potentially encourage communication and collaboration. This
collaborative effort appeared to naturally dissolve social barriers,

2

RELATED WORKIn this section, we primarily start from research related to facilitating ice-breaking activities, exploring the practice of using food interaction technology to promote socialization in the field of HumanFood Interaction (HFI), and the research potential of 3D Food Printing.

2.1

Interactive technologies in Enhancing Social
Ice-breaking

The process of establishing relationships between strangers is often hampered by social etiquette [29], excessive concern about thenegative consequences of socializing [7, 8], and limitations to superficial topics [16]. Therefore, ice-breaking activities have become
an important part of fostering interpersonal relationships. They
help participants overcome nervousness and social barriers, guiding them towards positive communication and socialization [23].
With technological advancements, ice-breaking activities have expanded from traditional physical games [25, 26] to electronic games[14, 27], social robots [34], and even wearables [15]. We realize thatinteractive technology can act as a conversation facilitator in social
environments, helping strangers establish closer connections[34].

2.2

Food Interaction Technology Promoting
Socialization

In daily family and community life, food often becomes the center of social interaction, entertainment, and cultural expression[6]. It not only has nutritional value but also carries strong social
attributes and societal benefits [4, 22]. Particularly, food is considered a symbolic medium rich in emotional connections, capable ofconveying and stimulating positive emotions [32].
In the field of HFI, researchers hope to enhance social engagement and interactive experiences through food interaction technologies, particularly by celebrating with food as a medium [13].
For instance, Yan et al. developed iScream which can generate interactive rhythm through licking ice cream, thereby promotinginteraction in face-to-face situations [31]. And "You better eat tosurvive" promotes socialization through cooperative eating in virtual spaces [1]. Additionally, researchers have tried to establish
remote interactive dining platforms, helping people maintain contact with distant family and friends by participating in remotecommunal dinners [2]. However, prior works in this domain havelargely overlooked the aspect of collaborative creation, leaving suchinteractions insufficiently examined.
Our research uniquely employs the generative capabilities of
3DFP technology to foster collaborative endeavors. We utilize 3DFP

pic2eat: Facilitating Social Ice-breaking through Collaborative Design of 3D Printed Appetizer

CHI EA ’24, May 11–16, 2024, Honolulu, HI, USA

as an interactive medium to investigate the potential of food interaction technology in establishing social connections, specificallyfocusing on its ability to facilitate ice-breaking in social settings.
This approach marks a distinct shift from the conventional applications of 3DFP, directing attention towards its social and interactive
potentials. Simultaneously, it is important to emphasize that the
purpose of this research is to offer a new possibility for social icebreaking through collaborative food creation, rather than to replace
any specific technology.
Figure 2: Schematic flow of the study.

2.3

3D Food Printing in HFI

In filed of HFI, several studies have used 3DFP technology to create
edible interfaces to enhance the food experience [10]. For example, the Edipulse explores the application of 3DFP in supporting
physical activity experiences by monitoring exercise data and transforming it into chocolate patterns [17]. The Data Jalebi Bot collects
personal information from diners, maps it to different patterns,
and prints unique Indian sweets [24]. These studies explore edible
visual experiences based on 3DFP, but they usually focus only ona single flavor, overlooking the interactive potential of multiple
flavor combinations. To address this, the CoDine platform transmits organic food to remote locations through 3DFP, incorporating
multi-flavor food attributes like olfactory and taste combinations[33]. However, current 3DFP interactive research remains limited
to preset printing parameters and 3D models, lacking flexibility inpersonalization and real-time production [11].
Thus, we identify the following research gaps from previous
studies: 1. Food interaction technology has potential in promoting social relationships, but existing HFI research focuses moreon intensifying and bonding social relationships, overlooking thecollaborative process of initiating social relationships; 2. Current
HFI research in 3DFP mostly focuses on single flavors and visualelements, neglecting the exploration of dynamic changes and combinations of different tastes; 3. Existing HFI research has not fully
utilized real-time user responses and preferences to create personalized 3DFP food. In response, our research seeks to answer thequestion: How can we design interactive 3D Food Printing systems
to facilitate collaborative culinary creations, thereby enriching social engagement?

3

METHODOLOGY

Our research follows the Human-Centered Design (HCD) [5] andConstructive Design Research methods [19]. We adopted these approaches to develop ice-breaking concepts centered around foodinteraction technology, aiming to meet users’ social needs. By implementing HCD, we placed users’ needs and experiences at the coreof the design process. Simultaneously, we employed Constructive
Design Research method, which is intended to assist researchers in
exploring and realizing new design ideas, generating new knowledge and understanding through design practice. Based on theprinciples of HCD, our constructive design research was divided
into three phases, as shown in Figure 2.
In the first phase of our research, we focused on understandinguser needs in the context of social ice-breaking. Firstly, we conducted interviews with 4 experts in the catering industry. This step
aimed to gather comprehensive insights into their experiences with

3DFP technology and their views on culinary production, thereby
delineating the scope of research possibilities for 3DFP in this domain. Secondly, we organized a social event centered around 3DFP.
This provided an observational platform to examine participant
interactions with 3DFP technology. Additionally, we collected feedback from the participants, which offered valuable perspectives on
our research topic (articulated in section 4).
In the second phase of our research, we progressed to the development of an interactive system incorporating 3DFP technology.
This phase was directly influenced by the insights and understanding gleaned from expert opinions and user needs identified in theinitial phase. The design and functionality of the 3DFP-based system were tailored to address the specific requirements and preferences highlighted in our earlier research, ensuring its relevanceand effectiveness in the intended context (detailed in section 5).
In the third phase, we conducted a study aimed to evaluate oursystem developed in the second stage. We focused on gathering user
feedback, which was instrumental in understanding the system’s
effectiveness, user experience, and areas for potential improvement.
This evaluation was key to refining our approach and validating
the utility of the system in the context for which it was designed(articulated in section 6).
During every user study, we conducted a 30-minute group semistructured interview. We took field notes, photos and recorded eachinterview, then transcribed all interview data. Next, we processed
the interview data using Nvivo software and conducted thematic
analysis [3].

4PHASE 1: EXPERT INTERVIEW AND USERNEEDS STUDYThis phase focuses on user needs research in the context of social
ice-breaking, aiming to explore the potential of 3DFP in facilitating social interactions and how it can help users establish social
connections.

4.1

Participants

In this phase, we initially invited four experienced and diverse culinary experts for a 30-minute semi-structured interview each. Theseexperts (M=29.25, STD=29.58) included a barista (P1), a dessert chef
(P2), and two bakers (P3, P4), with their culinary experience ranging
from 5 to 15 years (M=9.25, STD=21.58). Through their experiencein food preparation and insights into 3DFP, we aimed to deeply
understand the research potential of 3DFP from a professional perspective.

CHI EA ’24, May 11–16, 2024, Honolulu, HI, USA

Next, we invited four participants (P5, P6, P7, P8) who were
enthusiastic about meeting new people in social events, and organized a social gathering themed around 3D food printing (M=25.25,
STD=4.92). During this event, participants used the built-in functions and patterns of the 3D food printer, along with prepared
printing materials, to engage in the interactive process of 3D foodprinting. Most participants had no prior exposure to the concept
and operation of 3DFP. We observed their behavior in using 3DFP
for social ice-breaking and conducted a 30-minute group semistructured interview to gather their feedback and expectations on
using 3DFP as a social ice-breaking tool. In this study, we usedthe extrusion-based 3DFP printer Foodini [9] developed by Natural
Machines.

4.2

Findings and Discussion

4.2.1 The Potential of 3DFP from Experts’ Perspective. From thechefs’ viewpoint, they see significant research potential in 3DFP
for visual design, flavor innovation, and proportion control.
Food appearance and aesthetic appeal. The chefs emphasized thatwhile the taste of food is crucial, its appearance is equally important.
They noted that 3DFP technology positively impacts the aestheticenhancement of decorations. For instance, P1 discussed the appealof food aesthetics to consumers in the current trend of photo sharing, stating, "3DFP can achieve a level of precision unattainable byhandcrafting." P3 cited examples from French pastries and artistic
bread competitions using fondant for exquisite appearances, adding,"It’s hard to express the taste experience of food, but if I create a visual
impact, such as plating, it will attract more customers."
Flavor Exploration and Balance. Most chefs mentioned that thediversity of flavors adds layers to food. 3DFP technology can create
unique composite flavors by controlling combinations of different
ingredients. However, P1 and P4, using coffee and wheat bread as
examples, believed that the flavor of food should remain simple
and highlight the original taste without being overshadowed byanother flavor.
Proportion Control. All chefs agreed that 3DFP is significant inmaintaining the stability of ingredient proportions. P2 mentionedthat adjusting proportions is crucial in food preparation, "When we
make a dish, we need to adjust the proportions. Once these are set, wemust ensure that every preparation revolves around these proportions,otherwise, it affects the texture and taste."
4.2.2 Social Ice-breaking Needs from Users’ Perspective. From theusers’ perspective, they hoped that 3DFP could meet personalized
customization needs and reduce awkwardness in social ice-breaking
through guidance and co-creation.
Personalized customization and exploration. We noticed that users
showed great interest in various 3D food model designs within
the Foodini system. P6 said, "If I could use it to create a detailed
dragon-shaped bread structure, that would be amazing." However,after interacting with 3DFP, users found that even simple shapes
were challenging to achieve. P8 questioned, "Do we need to learn
additional techniques to control it to print unique food?", which meansthat participants still have requirements for the personalized designof 3DFP.
Facilitating Interpersonal Relationships. We observed that participants unanimously considered using 3DFP interaction as a novel

hongyue, et al.

ice-breaking concept. P5 recalled, "I remember my relationship with
my friends becoming closer, starting from dining together," suggesting that 3DFP has the potential to serve as a tool for promotinginterpersonal relationships.
Collaboration and Natural Interaction. Each participant had experienced awkward ice-breaking moments. P7 shared an experienceof being asked by a teacher to embarrass oneself in front of classmates, "I felt very uncomfortable with forced ice-breaking activities."
They agreed that the ice-breaking process should be natural andfocused, avoiding being forced or dominated. While, P6 emphasized
the importance of a facilitator in the ice-breaking process, "Aimlessice-breaking is ineffective; proper guidance is necessary." P5 pointed
out that traditional group games like UNO and Pictionary, though
fun, do not allow for a deep understanding of individuals. Therefore
P5 suggests, "Completing a common goal promotes more effective
communication."
Reflecting on these viewpoints, we realize that while 3D foodprinting technology can create intricate structures difficult to achieve
by our hands, its complex modeling process and programming control are significant barriers for ordinary users. Our focus should
be on how to use 3DFP and visually appealing, tasty food to allow
everyone to design their food without extensive knowledge of foodscience or artistic aesthetics. We believe that the next phase ofinteraction system design should fully utilize the features of 3DFP,
such as personalized appearance customization, exploring different flavors and their proportions to create unique tastes, but theflavor combinations should not be overly complex. Additionally,
interaction design should reduce awkwardness in social processes
through guidance or prompts and promote natural social relationship building by completing tasks together.

5

PHASE 2: INTERACTION CONCEPTDEVELOPMENT

Following the user study results, we developed pic2eat, an interactive application designed to enhance mutual understanding andreduce social barriers in gatherings. It randomly generates prompts
that encourage users to collaboratively design and choose flavors
and proportions for a personalized appetizer, as shown in Figure 3.

Figure 3: The mechanism of pic2eat.
According to the 22 playful factors from PLEX card [21], developers set up a prompt library containing 22 random emotional messages (see the APPENDICES) to inspire participants for co-creationin pic2eat. Users first click the "prompt" button on the homepage to
get the random background information for their creation. Then,
two participants brainstorm together and use markers to draw asimple sketch on paper that revolve around the background information, forming the visual design of the appetizer. After drawing,pic2eat: Facilitating Social Ice-breaking through Collaborative Design of 3D Printed Appetizerusers click the "enable camera" button to capture their artwork andupload to the cloud. We noticed that ambient lighting often caused
shadows in the drawings during the upload process. To address
this, we performed binarization on the images and applied the Otsu
algorithm [20] to automatically determine the optimal black-andwhite threshold for the images, eliminating the impact of shadowson subsequent 3D food printing.
After completing the drawing, participants can communicate
and reflect based on the background prompts and their creation.
Within the flavor selection interface of pic2eat, the application harnesses the 3D food printer’s capacity for precise layer-by-layer
deposition to enable users to calibrate the proportion of each flavor.
This calibration is achieved through the selection of taste preferences and the adjustment of a corresponding slider (range 0-5),
thereby dictating the specific volume allocation for printing. Uponthe completion of their visual design and the meticulous determination of flavor proportions, users are required to submit these details.
Subsequently, the system convert this information into printablegcode format and produce collaboratively created appetizer.

6

PHASE 3: INTERACTION CONCEPTEVALUATIONIn this phase, we conducted a second user study to observe how
participants use pic2eat for social ice-breaking and their interactive
experience.

6.1

Selection of Printing Materials

The key to successful 3D food printing lies in the choice of materials: they need to have good print ability, adaptability to design, andpost-processing capability [12]. Specifically, food materials need tobe suitable for printing, capable of maintaining the integrity of themodel, and able to withstand subsequent cooking steps. As part ofpic2eat’s preliminary exploration of how various flavors and their
combinations can facilitate the creation of 3DFP food, we haveselected five common tastes from daily life: hummus (tasteless),
Greek yogurt (sour), strawberry jam (sweet), bitter gourd sauce(bitter), and chili sauce (spicy) for initial flavor customization (forthe process of printing materials, see APPENDICES). Additionally,
to ensure the best 3D printing effect, we precisely calibrated theprinting parameters for each ingredient and used a 4mm printing
nozzle. Before the start of user studies, researchers needed to prepare these five printing materials in advance, as shown in Figure 4.

Figure 4: Taking the preparation of hummus as an example,(a) represents the preparation of hummus, (b) displays theconsistency of printable ingredients, (c) fills hummus into theprinting capsule, and (d) displays the five printing materials.

6.2

CHI EA ’24, May 11–16, 2024, Honolulu, HI, USA

ParticipantsThis user study invited three pairs of strangers (P1&P2, P3&P4,
P5&P6), totaling six people (five males, M=26.83, STD=3.14). Theirtask was to assess the potential of the pic2eat system in facilitatingsocial ice-breaking and to explore the dynamics and experiences ofparticipant relationships during the interaction. These participants
were recruited through a combination of snowball methods. Most
had no prior experience with 3D food printers. Additionally, mostof them reported difficulties in breaking the ice and initiating new
friendships in their daily lives.

6.3

Research Design

Three user studies were conducted in sessions lasting one hour
each. Each session comprised two parts: a 30-minute co-creation
phase, followed by a 30-minute semi-structured interview. During
the user study, researchers first introduced the background of thestudy to the participants and demonstrated how to use the pic2eat
application. Then, they showed the participants the edible printing
materials and sequentially installed pre-prepared printing capsulesof these ingredients into the 3D food printer. Guided by the prompt,
two participants communicated, discussed, and jointly drew a simple sketch representing the creative prompt, and saved it in thecloud through photography. Subsequently, they exchanged ideas
and chose the flavors and proportions for the appetizer. During theprinting process, the participants chatted about their creation andbegan to learn about each other. After printing, they tasted theircreation together and participated in a semi-structured interview.

6.4

Evaluation Findings and Discussion

6.4.1 Active joint creation and dining enhance social interaction.
The participants believe that interacting with food using pic2eat is aprocess of joint creation. P1 expressed, "This creative process becomes
our unique memory." P5 noted, "Choosing flavors is like adding agustatory dimension to our work, and it can make us think about
how to express more complex emotions." Interestingly, compared tonegative sketches and flavors, participants associated the taste of
their appetizers to the experience they wished to have with theircollaboration partner. Most participants prefer neutral and sweet
tastes over bitter ones. P5 explained, "No one likes to leave a bitter
impression at the first meeting." P2 also said, "Sweetness brings apleasant feeling to our first meet," and despite negative backgroundprompts, P4 still said, "Because I don’t want to put you in danger andwant you to come back safely, I think it’s necessary to choose some
sweet flavors."
6.4.2 pic2eat offers a novel focus for social ice breaking. Participants generally find ice breaking through food interaction to be aninteresting experience. P6 noted, "3DFP became the main topic of
our conversation." Engaging with others through pic2eat, P3 pointed
out, "After receiving prompts, I focus more on our communication
rather than just operating the app."
6.4.3 Finding joy in the gap between anticipation and tangible experience. Most participants consider this a process of discovery. P1stated, "Even though I have already chosen flavors for our painting,
I am still curious about the final tastes." P5 shared, "It’s like opening
a mystery box; the unknown possibilities of food flavors bring a

CHI EA ’24, May 11–16, 2024, Honolulu, HI, USA

sense of excitement." After tasting their creations, P6 frowned andcommented: “Although I chose the sour flavor, the sourness of the
Greek yogurt exceeded my imagination.” But P6 also added for
us: "But just like the appetizers we used to eat, maybe it doesn’t
need to be particularly delicious, as long as it can whet our appetite. Although the taste of this experiment is different from myimagination, but it also became a topic of conversation among us.”6.4.4 Make ice breaking more efficient. We also found that participants gradually get to know each other by asking questions. P3
mentioned, "I start by understanding the other person’s preferences,for example, I might choose flavors they prefer," and they also decide
whether to take initiative based on the other’s personality. P4 added,"I observe the other’s choices to make better decisions." Additionally,
P5 said, "This communication environment allows me to understandsomeone more accurately." P5 also contrasted this with group icebreaking experiences, "Group games enable quick understanding of
the team, but getting to know an individual in depth is more difficult."
According to Knapp’s relational development model, we understand that social relationships can be established through brief
exchanges [18]. pic2eat applies this theory by breaking down barriers in social relationships through food interaction technology. It
enhances the ice-breaking process and fosters sharing and communication among participants by promoting a collective experiencein exploring the visual and flavor of 3D printed food. Furthermore,
food has unique potential in expressing emotions and conveying
information in social settings. Viewing food ingredients as paintand rich flavors as a palette, pic2eat promotes interaction among
participants through a collaborative and communal dining experience, helping them to establish or deepen social connections. As forthe gap, in this experiment, we excessively focus on using different
ingredients to distinguish various flavors. However, we acknowledge that there is still room for improvement in the developmentof the deliciousness of food ingredients.

7

CONCLUSION AND FUTURE WORKIn this study, we developed pic2eat—an innovative application thatassists users in designing 3DFP appetizer through a collaborative
drawing activity. This system aims to help strangers wishing to
break the ice in social gatherings naturally establish connections bycustomizing the shape and flavor of 3D printed food based on random background prompts. However, the pic2eat project currently
has some limitations. First is the restriction of food properties; inthe future, we plan to explore a wider range of flavor combinations,
not limited to the traditional sour, sweet, bitter, and spicy. Secondly,
we hope to enrich the creative dimensions of 3D printed food byintroducing more food properties such as texture and aroma. Additionally, there is still a space for improvement in the interaction
system of pic2eat. For example, we believe that physiological information during social interactions, such as heartbeat, breathing,and emotions, provides an interesting channel to understand theauthentic reactions of users in social settings. Therefore, in our
future work, we plan to expand the interaction space between 3D
printed food and users through the integration of hardware andsoftware, aiming to offer a more natural and direct interactive experience. In conclusion, we hope that this work can support the HCI

hongyue, et al.

community in focusing on collaborative culinary efforts to enrichpeople’s social engagement.

ACKNOWLEDGMENTS
We thank all the participants for their help. Florian ‘Floyd’ Mueller
thanks the Australian Research Council, especially LP210200656.

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A APPENDICES
A.1 Participant information for Phase 1
Label

Occupation

Age

Culinary Experience

P1
P2
P3
P4
P5
P6
P7
P8

BaristaDessert chef
Baker
Baker
Graduate student
Graduate Student
PhD Student
Undergraduate Student

37
29
25
26
24
26
28
23

15
11
5
6
None
None
None
None

CHI EA ’24, May 11–16, 2024, Honolulu, HI, USA

A.2

A.3

Participant information for Phase 2
Label

Occupation

Age

P1
P2
P3
P4
P5
P6

Staff
Staff
Staff
Graduate Student
PhD Student
PhD Student

29
27
28
25
28
25

Preparation of 3DFP materials

FlavorApproach

Tasteless

Two methods: 1. Peel 420g chickpeas, stir while heating,and gradually add hot milk, and finally use a masher
until smooth and creamy; 2. Purchase hummus.
Buy Greek Yogurt in the supermarket.
Add 120 g bread without crust (5 slices), a pinch of salt
and 25g strawberry syrup, 50g hot water to a bowl andstir until there are no lumps. If the texture is too liquid,
you may need to add more bread; if it is too solid, you
can optionally add water or strawberry syrup.
The method is the same as sweet, but you need to replace the strawberry syrup with boiled bitter melon
juice and reduce the proportion of water.
Same as above, but you need to replace the strawberry
syrup with the chili sauce filtered by the strainer.

Sour
Sweet

Bitter
Spicy

A.4

Prompts

Plex Card

Prompts

Captivation A night sky filled with countless twinkling stars.
Challenge A steep mountain peak challenging climbers.
Competition A tense atmosphere at the starting line of a marathon.
Completion A serene landscape after a long journey.
A grand chessboard, with pieces positioned in a room.
ControlCruelty
A barren landscape with storm clouds.
Discovery A hidden, lush valley bathed in the first light of sunrise.
Eroticism
A dimly lit room with soft, flowing fabrics.
Exploration A dense, uncharted forest with beams of light.
Expression A vibrant, chaotic artist’s studio.
Fantasy
A surreal, floating island above the clouds.
Fellowship A cozy, warm cabin with a glowing fireplace.
Humor
A lively carnival with bright colors.
NurtureA serene garden with a nurturing and gentle atmosphere.
Relaxation A tranquil beach at sunset, with soft sand and waves.
Sensation
A bustling city street at night, alive with neon lights.
Simulation An intricate, blending reality and digital illusions.
Submission A vast, orderly library, with endless rows of books.
Subversion A graffiti-covered alley.
Suffering
A desolate battlefield after a storm.
Sympathy A gentle, heartfelt reunion scene in a quiet park.
ThrillA high-speed motorcycle race on a winding road.