• Modalities of expression: Capturing embodied knowledge in cooking

Baurley, Sharon, Petreca, Bruna, Selinas, Paris, Selby, Mark and Flintham, Martin, 2020, Book Section, Modalities of expression: Capturing embodied knowledge in cooking TEI '20: Proceedings of the Fourteenth International Conference on Tangible, Embedded, and Embodied Interaction. Association for Computing Machinery, New York, USA, pp. 785-797. ISBN 9781450361071

Abstract or Description:

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.

Official URL: https://dl.acm.org/doi/abs/10.1145/3374920.3375005
Subjects: Creative Arts and Design > W900 Others in Creative Arts and Design
School or Centre: Research Centres > Material Science Research Centre
Funders: EPSRC
Identification Number or DOI: https://doi.org/10.1145/3374920.3375005
Additional Information:

© 2020 The Authors

Date Deposited: 08 Apr 2020 15:18
Last Modified: 01 Sep 2020 08:25
URI: https://researchonline.rca.ac.uk/id/eprint/4355
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