The main aim of the HAPTICA project has been to develop an artistic scientific path that emphasizes haptic aspects of movement, touch, taste and smell in relation to a creative gestalt process.
Our vision has been to show how different senses interact with each other and refute the division of our senses into ‘higher’ or ‘lower’ categories. We will not exclude vision or sound, but rather emancipate our senses by focusing on the common shared haptic experience within our tactile-, smell- and taste senses as explained in
survey of the field for a definition of haptic
We limite the scope of this research to the shared haptic aspects of our senses so we can more easily develop aesthetic laborations (A-labs) for exploring different haptic experiences as well as drive a pedagogically framed artistic / design processes that emphasize the importance of tangible physical materials.
The HAPTICA project has been run from the Design program at Konstfack, University College of arts, crafts and design in Stockholm in close collaboration with experts from Campus Grythyttan, School of Hospitality, Culinary Arts and Meal Science (RHS) at Örebro
University (ÖU). The unique academic, multi-disciplinary profile at Campus Grythyttan ÖU has professional and academically merited culinary artists with long experience in the aesthetic gestalt process as well as researchers from the learning & life sciences. Examples of the different disciplines represented in the RHS program are: culinary arts, sensory science, gastronomy, ethnology, anthropology, sociology, business economy, domestic
science, nutrition, and public health.