A Preliminary Study of Cooking Design

• Main Authors: HUNG, LI, 洪立
• Other Authors: HO, MING-CHYUAN
• Format: Others
• Language: zh-TW
• Published: 2017
• Online Access: http://ndltd.ncl.edu.tw/handle/ku2ke5

碩士 === 國立雲林科技大學 === 工業設計系 === 105 === Due to high eat-out population, the frequencies of cooking at home had become less than those in past agricultural society. Despise this situation, there had been more and more cooking books published on markets. Additionally, the TV audience ratings of cooking programs had also stayed high consistently. It could be clearly seen people had still been longing for cooking life. As we had an idea eating was beyond everything, no cooks could naturally result in no food enjoyable. However, in the past, kitchens and restaurants were entirely separated in Taiwan. With the western kitchen design ideas introduced to Taiwan thereafter, numerous kitchens started to feature with spatial combination. There had been numerous resultants providing the services combined with kitchens and restaurants and attempting to create entirely new eating experience for customers. As the researcher contended, the fantastic eating experience could bring with the highly valuable memory. Therefore, despite the past ideas with the separation between cooking and eating, this research combined both cooking and eating together to newly insight the correlation of them both. However, in mediocre eating and cooking experience, how did our senses to work with them both? What about the roles played by the experiencers in such interaction? What about our own inner feelings? More importantly, how about the way to create the design available to enhance experienced feelings? In view of various problems and dimensions, all of these would be the ones required for exploration in this research. Therefore, in this research, the review of relevant scientific literatures, together with case and work study, were conducted in the perspective of experiencing design to explore the sensual experience, cooking ways, emotional design and cooking desire toward cooking behaviors. Additionally, from this research, a set of core frameworks in cooking experience could be arranged. Thereafter, practically manufactured products were used to verify the plausibility of this topic. Following that, with respondents filling up questionnaires, the sensing degrees of the scales of every adjective vocabulary were observed. Finally, by focusing on practically experimental results, analysis and discussion were conducted. The set of frameworks proposed in this research could not be only served as the model followed by designers to design cooking experience, but also used to examine the experience degrees of products or services.