Doufu, Rice Wine, and 面饼: Supporting the Connections between Precision and Cultural Knowledge in Cooking
Doufu, Rice Wine, and 面饼: Supporting the Connections between Precision and Cultural Knowledge in Cooking
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豆腐、米酒和馍馍：支持烹饪中精准与文化知识的联系
DOI：
10.1145/3544548.3580697
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发表时间：
2023
期刊：
影响因子：
--
通讯作者：
Peek, Nadya
中科院分区：
文献类型：
--
作者：
Luo, Danli;Rosner, Daniela;Peek, Nadya
无论是通过配料操作、工作流程管理还是食谱交互，食品制备的数字编码和测量都为HCI食品研究做出了巨大贡献。但先前的研究表明，强调精确的美食实践的技术发展往往忽视了文化知识的重要性。借鉴综合的自传式设计方法，我们描述了一个开源的硬件工具包，该工具包旨在研究将精确技术与三种食谱(面皮、黄酒和豆腐)的仪式烹饪实践相结合的过程。我们的工作表明，将精确度理解为一种植根于个人和家庭经历的文化过程的重要性。最后，我们反思了从培养文化关系到制造过程的特定知识形式，以及它们对将数字制造过程理解为有意义的关系的含义。
The digital codification and measurement of food preparation has made strong contributions to HCI food research, whether through ingredient manipulation, workflow management, or recipe interaction. But prior work has shown that technical developments that emphasize precise gourmet practices tend to overlook the importance of cultural knowledge. Drawing on an integrative autobiographical design approach, we describe an open-source hardware toolkit that we developed to examine the process of integrating precision techniques with ritual cooking practices across three recipes: flour skin, rice wine, and doufu. Our work points to the importance of understanding precision as a cultural process with roots in personal and familial experience. We end with a reflection on the particular knowledge-forms that come from cultivating cultural relationships to fabrication processes and their implications for reading digital fabrication processes as meaningfully relational.