Everyday food science as a design space for community literacy and habitual sustainable practice
summary
Fieldwork with 12 in-situ interviews and two studio workshops with 14 practitioners shows at‑home preserving, fermenting, brewing, pickling and foraging operate as generative amateur science: participants routinely use thermometers, spectrophotometers, pressure canners, blenders, dehydrators, converted coolers and even monocles, consult peer‑review and mentors, and rely on trial‑and‑error. Most have years or decades of practice, keep detailed records, treat failures as data, and integrate projects gradually; design implications: in‑situ documentation with sensors, aggregating home and professional research, and tools to support a slow transition into habitual practice and nurturing care.
AI-written summary · about
chapters (9)
- 0:00Start
- 1:22Research questions
- 1:45Methods
- 3:13Participants' practices
- 4:10Motivations
- 5:12Expertise and knowledge
- 7:35Scaffolding expertise
- 10:00Challenges and workarounds
- 16:57Materials
related talks
06mDesigning Kitchen Technologies for Ageing in Place: A Video Study of Older Adults’ Cooking at Home
33mAvoiding Arctic Expeditions: Ways to do research together
08mOpening Day Friday April 9 “Truth or Data?”
17mVideos of Things: speculating on, anticipating and synthesizing technological mediations
19mDesign
39mApplying design thinking to your personal life
21mNavigating Relationships and Boundaries: Concerns around ICT-uptake for Elderly People
01mYou’re doing it wrong: a celebration of ‘worst’ practices