Designing ICT Around Food Practices in the Digital Age: Informing and Filtering the Design Space of Food Practices to Support Diverse Instances of Eat
暫譯: 在數位時代設計資訊與通信技術以適應食品實踐：為支持多樣化飲食情境而提供資訊與篩選設計空間
Weber, Philip
- 出版商: Springer Vieweg
- 出版日期: 2025-04-27
- 售價: $4,530
- 貴賓價: 9.8 折 $4,439
- 語言: 英文
- 頁數: 243
- 裝訂: Quality Paper - also called trade paper
- ISBN: 3658481765
- ISBN-13: 9783658481766
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相關分類:
交互設計 Interaction-design
海外代購書籍(需單獨結帳)
商品描述
Human-Food Interaction (HFI), a subfield of Human-Computer Interaction (HCI), examines how technology shapes food practices, from shopping and cooking to eating and disposal. This book focuses on eating, particularly dining out, and explores the role of technology in these practices.
Methodologically, it maps the design space by studying eating habits before, during, and after meals, the impact of COVID-19, and food influencers' digital work. Observational studies, interviews, and social media analyses provide a rich foundation for understanding these dynamics.
Additionally, the book refines the design space through prototyping and evaluating three ICT artifacts, using participatory design and user studies. Findings offer insights into tailoring technology for diverse eating contexts, contributing to more context-aware and supportive food-related technologies.
Methodologically, it maps the design space by studying eating habits before, during, and after meals, the impact of COVID-19, and food influencers' digital work. Observational studies, interviews, and social media analyses provide a rich foundation for understanding these dynamics.
Additionally, the book refines the design space through prototyping and evaluating three ICT artifacts, using participatory design and user studies. Findings offer insights into tailoring technology for diverse eating contexts, contributing to more context-aware and supportive food-related technologies.
商品描述(中文翻譯)
人類與食物互動（Human-Food Interaction, HFI）是人類與電腦互動（Human-Computer Interaction, HCI）的一個子領域，研究科技如何影響食物的實踐，包括購物、烹飪、用餐和廢棄處理。本書專注於用餐，特別是外出用餐，並探討科技在這些實踐中的角色。
在方法論上，本書通過研究餐前、餐中和餐後的飲食習慣、COVID-19 的影響以及食物影響者的數位工作來描繪設計空間。觀察性研究、訪談和社交媒體分析為理解這些動態提供了豐富的基礎。
此外，本書通過原型設計和評估三個資訊通信技術（ICT）工件來細化設計空間，並使用參與式設計和用戶研究。研究結果提供了針對多樣化用餐情境量身定制科技的見解，促進了更具情境意識和支持性的食物相關科技的發展。
作者簡介
Philip Weber completed his PhD at the University of Siegen and is now a postdoctoral researcher in the 'Educational Technology for Digital Transformation' research group at the University of Hagen. His research focuses on the participatory design of digital technologies in everyday life, particularly in human-food interaction, conversational agents, location-based systems, and gamification.
作者簡介(中文翻譯)
菲利普·韋伯 在西根大學完成了他的博士學位，現在是哈根大學「數位轉型的教育科技」研究小組的博士後研究員。他的研究專注於日常生活中數位科技的參與式設計，特別是在人類與食物的互動、對話代理、基於位置的系統以及遊戲化方面。
