2018 年 23 巻 2 号 p. 65-74
Projection mapping to the dining table has been introduced in multiple restaurants. Does this kind of change in eating environment with projection mapping work only for entertainment? In this study, we examined whether changes in eating environment with projection mapping actually change the thermal/olfactory/taste perception and palatability of food. Tempura was chosen as a food, which has distinctive texture, aroma and taste, and has a strong tie with a specific eating environment in Japan, and a projection mapping system was constructed to project images and sounds to simulate a counter in a tempura restaurant around tempura. Through two experiments using this system, we suggested that the aroma, temperature, taste strength and palatability of the tempura improved by the effect of the projection mapping. We also suggested that the linguistic information related to tempura also enhances these perception, but the effect is weaker than the one of change in eating environment with projection mapping. These results suggested that change in eating environment with projection mapping helps to perceive the sensory information expected to be obtained in the environment.