Heritage buildings are increasingly adapted to contemporary needs through technological interventions, yet these approaches remain human-centred, leaving limited recognition of the buildings’ own capacity to shape architectural change. Drawing on critical heritage and more-than-human perspectives, we investigate how heritage buildings can be approached as agentic actors in negotiations of spatial and technological adaptation. Through thing-interviews with ten architects, speaking from the perspective of the heritage buildings they designed, we examine how buildings express self-value, engage with social infrastructures, and “sense” reshaping through material and functional transformations. We extended these insights through a design fiction session with four experts, exploring future scenarios for human-nonhuman connection, fragmented reconfiguration over time. From this, we propose three implications for designing more-than-human futures in intelligent built environments with heritage values: (1) negotiating consent and power asymmetries, (2) framing stewardship through care and companionship, and (3) rethinking authenticity beyond originality.

Conversational Agents (CAs) are growing at a high pace, and traditional user experience (UX) testing methods are mainly developed for evaluating graphical UI elements fail to comprehensively evaluate the usability of dialogue-based interactions. This paper presents our case of early evaluation of an IoT enabled CA. We conducted an expert evaluation from the durable goods sector's perspective based on the CA heuristics previously introduced in the literature. By interviewing the domain experts (N=9), we identified four design challenges facing a CA product design process and provided a baseline for future product strategies.

Designing artifacts and interactions to influence everyday food interactions positively is gaining attention in the Human-Food Interaction (HFI) field. Prior HFI research has not yet deeply investigated the complex interactions among travelers in the context of eating while traveling, limiting the knowledge of how to design technologies for this setting. In response, we shift the perspective toward the travel context and reveal design opportunities through a study with 21 travelers. We designed “Foodiebuddy” as a research artifact – a personal mobile gadget that facilitates exploring new tastes – and organized eight walk, talk, and eat tours to investigate the experiential dynamics of eating while traveling. Our study yielded six insights and four design considerations for designing travel food technologies. Our work aspires to form an initial basis for designing artifacts for food exploration while traveling, paving the way for future HFI innovations.

3D Food Printing (3DFP) technology is expected to enter homes in the near future as a kitchen appliance. On the other hand, 3DFP is perceived as a non-domestic technology by potential users and domestic users’ attitudes and everyday habits received less attention in previous 3DFP research. Exploring their perspective is needed to reflect their daily kitchen dynamics on the design process and discover possible new benefits situated in the home kitchen. On this basis, this study focuses on finding potential 3DFP users and explores their attitudes towards using 3DFP technology in their home kitchens through a two-stage study: First, we prioritized potential users based on their relationship with food through a questionnaire and found six factors that positively affect their attitude towards 3DFP: cooking every day, ordering food less than once a month, eating out at least a couple of times a month, having a mini oven, a multicooker, or a kettle, liking to try new foods, thinking that cooking is a fun activity. Second, we conducted semi-structured interviews with seven participants to discuss the possible benefits and drawbacks of 3DFP technology for their daily lives in the kitchen. Results revealed two new benefits that 3DFP at home may provide: risk-free cooking and cooking for self-improvement. We discuss the potential implications of these two benefits for design and HCI research focusing on how to facilitate automation and pleasurable aspects of cooking into future 3DFP devices.