Redesigning Everyday Practices Toward Sustainability: Potentialities and Limitations of a Community Kitchen
Redesigning Everyday Practices Toward Sustainability: Potentialities and Limitations of a Community Kitchen
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重新设计日常实践以实现可持续发展：社区厨房的潜力和局限性
DOI：
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发表时间：
2014
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影响因子：
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通讯作者：
Lennah Kuskoff
中科院分区：
文献类型：
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作者：
Lennah Kuskoff
为了回应设计心理学作为设计“否则”的途径的新兴实践，本文批评了与食品生产和消费相关的日常实践，这些实践被西方社会的某些部门视为理所当然。在维持的必要性下，通过家庭厨房的问题化和对社区厨房做法的询问，商品的使用方式受到质疑。这表明，工业化、资本主义和设计的相关进程所产生的对厨房商品的依赖和渴望，最终导致了创造世界的能力和认知的丧失。在日常饮食实践中对商品依赖的更大的社会文化和环境影响的讨论，然后转化为建议的目标或可能的途径，在厨房结构的改造重定向。这篇文章强调，设计“否则”需要人们重新考虑。
ABSTRACTIn response to the emerging practice of design psychology as a pathway to designing “otherwise,” this article critiques the everyday practices related to food production and consumption that are taken for granted by certain sectors of Western society. Under the imperative of sustainment, the ways in which commodities are engaged are called into question through problematization of the domestic kitchen and interrogation of the practices of a community kitchen. This reveals that reliance on, and desire for, commodity in the kitchen, stemming from the related processes of industrialization, capitalism, and design are ultimately contributing to a loss of ability and cognizance in world making. Discussion of the larger sociocultural and environmental effects of reliance on commodity in everyday food practices is then translated into suggested objectives or possible pathways for redirection in the remaking of the kitchen construct. The article highlights that designing “otherwise” requires people to ret...