Name
Abstract | ||
|---|---|---|
When cooking we negotiate between instructions in recipes and personal preferences to make in-the-moment creative decisions. This process represents moments of creativity that utilise and reveal our embodied knowledge. This paper focuses on the capture of expressions of embodied knowledge by digitally-networked utensils. We present a design process investigating the design of tangible interfaces to capture and communicate embodied knowledge as a proposition for recipe authoring tools for open innovation in food. We reflect upon this process to discuss lessons about the individual nature of embodied knowledge and its expression, and the context of capturing it to make design recommendations.
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Year | DOI | Venue |
|---|---|---|
2020 | 10.1145/3374920.3375005 | TEI '20: Fourteenth International Conference on Tangible, Embedded, and Embodied Interaction
Sydney NSW
Australia
February, 2020 |
Keywords | Field | DocType |
Embodied knowledge in cooking,open innovation in food,elicitation techniques,recipe authoring tools,IoT | Modalities,Computer science,Embodied cognition,Human–computer interaction,Multimedia | Conference |
ISBN | Citations | PageRank |
978-1-4503-6107-1 | 0 | 0.34 |
References | Authors | |
0 | 5 | |
Name | Order | Citations | PageRank |
|---|---|---|---|
| Sharon Baurley | 1 | 34 | 8.82 |
| Bruna Petreca | 2 | 8 | 2.20 |
| Paris Selinas | 3 | 0 | 0.34 |
| Mark Selby | 4 | 0 | 0.34 |
| Martin Flintham | 5 | 845 | 90.56 |