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Holistic Assessment of Situated Cooking Interactions: Preliminary Results of an Observational Study

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Design, User Experience, and Usability. Design for Contemporary Interactive Environments (HCII 2020)

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Abstract

This study presents the preliminary results of in situ observations of 2 cooking moments among 16 households. The aim of the study was to map the domestic cooking ecosystem from a user’s perspective and define which components of that environment influence the user’s cooking experience. Preliminary results show that contextual components and in particular, situations, shape cooking experiences in the domestic kitchen. Four opposite situational contexts, i.e., cooking for oneself or cooking for guests, cooking on a weekday or cooking during the weekend, cooking routine dishes or cooking dishes for the first time, and cooking alone or cooking together were distinguished. Situational context will influence temporal context, social context, physical context perceptions and information and task context of the cooking activity. These will in turn influence interactions with objects (i.e., ingredients, kitchen utensils), kitchen technology and their interfaces, content and other people present during the cooking activity. This study suggests that future kitchen technologies can match or enhance current practices only if designers and user researchers understand and define their situational context. This study goes beyond the state of the art, as this is the first study that aims to provide a holistic analysis of the current state of domestic cooking experiences using in-situ observations in order to inform design of future technologies. Implications for design are discussed.

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Acknowledgements

This research was conducted in the context of the imec.icon project IOT chef that focuses on the design of a connected cooking system that enhances the cooking and eating experience.

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Authors and Affiliations

  1. imec-mict-Ghent University, Ghent, Belgium

    Stephanie Van Hove, Anissa All, Peter Conradie & Lieven De Marez

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  1. Stephanie Van Hove
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  2. Anissa All
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  4. Lieven De Marez
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Correspondence to Stephanie Van Hove .

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  1. Aaron Marcus and Associates, Berkeley, CA, USA

    Aaron Marcus

  2. World Usability Day and Bentley User Experience Center, Newton Center, MA, USA

    Elizabeth Rosenzweig

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Van Hove, S., All, A., Conradie, P., De Marez, L. (2020). Holistic Assessment of Situated Cooking Interactions: Preliminary Results of an Observational Study. In: Marcus, A., Rosenzweig, E. (eds) Design, User Experience, and Usability. Design for Contemporary Interactive Environments. HCII 2020. Lecture Notes in Computer Science(), vol 12201. Springer, Cham. https://doi.org/10.1007/978-3-030-49760-6_11

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  • DOI: https://doi.org/10.1007/978-3-030-49760-6_11

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