Disrupting (More-than-) Human-Food Interaction: Experimental Design, Tangibles and Food-Tech Futures
Disrupting (More-than-) Human-Food Interaction: Experimental Design, Tangibles and Food-Tech Futures
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DOI：
10.1145/3357236.3395437
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发表时间：
2020-07
期刊：
影响因子：
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通讯作者：
Markéta Dolejsová;D. Wilde;F. A. Bertran;H. Davis
中科院分区：
文献类型：
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作者：
Markéta Dolejsová;D. Wilde;F. A. Bertran;H. Davis
数字技术已成为日常食品实践的常见伴侣，塑造了我们生产，消费和与食品互动的方式。智能厨具、饮食跟踪应用程序和其他技术解决方案为健康和可持续的食品未来带来了希望，但它们对饮食文化的影响往往存在问题。我们进行了四次人与食物互动（HFI）研讨会，以反思和预测食品技术问题，使用实验食品设计共同创造作为我们的主要方法。在研讨会上，食品和食品实践作为中心研究主题和可访问的起点，以吸引利益相关者并探索与食品技术相关的价值观，愿望和价值观。借鉴这些探索，我们讨论了不同的角色，实验设计共同创造，执行和周围的食物，可以发挥支持关键的，跨学科的HFI查询。我们的研究结果将呼吁设计研究人员感兴趣的食品作为一个研究主题或作为一个有形的（和堆肥！）设计材料提供多样化的共同创意活动。
Digital technology has become a frequent companion of daily food practices, shaping the ways we produce, consume, and interact with food. Smart kitchenware, diet tracking apps, and other techno-solutions carry promise for healthy and sustainable food futures but are often problematic in their impact on food cultures. We conducted four Human-Food Interaction (HFI) workshops to reflect on and anticipate food-tech issues, using experimental food design co-creation as our primary method. At the workshops, food and food practices served as the central research theme and accessible starting point to engage stakeholders and explore values, desires, and imaginaries associated with food-tech. Drawing on these explorations, we discuss diverse roles that experimental design co-creation, performed with and around food, can play in supporting critical, interdisciplinary HFI inquiries. Our findings will appeal to design researchers interested in food as a research theme or as a tangible (and compostable!) design material affording diverse co-creative engagements.