Abstract
The impression of food can be affected by "rendition"-i.e., the surrounding environment such as the appearance of the food and the dish-not just by its taste. We focused on the sound and vibration of liquid being poured from a Japanese Sake bottle as a haptic rendition of liquid. We expect that these sounds and vibrations affect the subjective impression of the liquid in the bottle. To examine this idea, we propose a method that reproduces the vibration of being poured liquid from a Japanese Sake bottle by measuring and modeling real vibrations. We measured the vibration of water by tilting a Sake bottle, and created a model consisting of two decaying sinusoidal waves with different frequencies. By measuring and modeling the vibration of different liquids with various viscosities, we found that subjective viscosity can be represented by modulating amplitudes of the two decaying waves.
