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Rewriting, redesigning and reimagining the recipe for more sustainable food systems

Published: 02 December 2014 Publication History

Abstract

This paper describes Red Hen Recipes, a user generated recipe site that seeks to connect buying, cooking and eating practices with the modes of food production through the redesign of the recipe format. User research found recipes to be a reflective and creative space for imagining "what we should eat". Through simple website technologies we redesign the recipe to afford users the opportunity of exploring "what we should eat" within the context of the wider agro-food system. The site provides a digital space for dialogic interactions between farmers, backyard growers, shoppers and foragers to "rewrite" the recipe to include information about the origins of a single ingredient. In connecting the labour of the field with the labour of the home and kitchen, this tool deliberately breaks down the false dichotomy of producer and consumer, and identifies all users as active producers within the food system, albeit within different contexts.

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Cited By

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  • (2024)Expanding the Concept of Sustainable Interaction Design: A Systematic ReviewSustainability10.3390/su1617748616:17(7486)Online publication date: 29-Aug-2024
  • (2024)From Seed to Compost: A Systematic Review of the Impact of Digital Technologies Across the Community Food System LifecycleProceedings of the 13th Nordic Conference on Human-Computer Interaction10.1145/3679318.3685396(1-17)Online publication date: 13-Oct-2024
  • (2019)Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectivesJournal of Ethnic Foods10.1186/s42779-019-0022-66:1Online publication date: 2-Dec-2019
  • Show More Cited By

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    cover image ACM Other conferences
    OzCHI '14: Proceedings of the 26th Australian Computer-Human Interaction Conference on Designing Futures: the Future of Design
    December 2014
    689 pages
    ISBN:9781450306539
    DOI:10.1145/2686612
    • Conference Chair:
    • Tuck Leong
    Permission to make digital or hard copies of all or part of this work for personal or classroom use is granted without fee provided that copies are not made or distributed for profit or commercial advantage and that copies bear this notice and the full citation on the first page. Copyrights for components of this work owned by others than ACM must be honored. Abstracting with credit is permitted. To copy otherwise, or republish, to post on servers or to redistribute to lists, requires prior specific permission and/or a fee. Request permissions from [email protected]

    Sponsors

    • U1: U1 PTY LTD
    • IDHuP: Interaction Design and Human Practice Lab
    • UTS-HCTDRS: The UTS Human Centred Technology Design Research Strength
    • CSIRO
    • QUT
    • HFESA: Human Factors and Ergonomics Society of Australia Inc.
    • University of Technology Sydney
    • IDF: The Interaction Design Foundation
    • CHISIG: Computer-Human Interaction Special Interest Group, Human Factors & Ergonomics Society of Australia

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    Association for Computing Machinery

    New York, NY, United States

    Publication History

    Published: 02 December 2014

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    Author Tags

    1. food systems
    2. learning interactions
    3. sustainable HCI

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    OzCHI '14
    Sponsor:
    • U1
    • IDHuP
    • UTS-HCTDRS
    • HFESA
    • IDF
    • CHISIG
    OzCHI '14: the Future of Design
    December 2 - 5, 2014
    New South Wales, Sydney, Australia

    Acceptance Rates

    OzCHI '14 Paper Acceptance Rate 85 of 176 submissions, 48%;
    Overall Acceptance Rate 362 of 729 submissions, 50%

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    Cited By

    View all
    • (2024)Expanding the Concept of Sustainable Interaction Design: A Systematic ReviewSustainability10.3390/su1617748616:17(7486)Online publication date: 29-Aug-2024
    • (2024)From Seed to Compost: A Systematic Review of the Impact of Digital Technologies Across the Community Food System LifecycleProceedings of the 13th Nordic Conference on Human-Computer Interaction10.1145/3679318.3685396(1-17)Online publication date: 13-Oct-2024
    • (2019)Muxama and other traditional food products obtained from tuna in south Portugal and Spain: review and future perspectivesJournal of Ethnic Foods10.1186/s42779-019-0022-66:1Online publication date: 2-Dec-2019
    • (2019)Infrastructuring Food DemocracyProceedings of the ACM on Human-Computer Interaction10.1145/33591593:CSCW(1-27)Online publication date: 7-Nov-2019
    • (2018)Food Democracy in the MakingProceedings of the 2018 CHI Conference on Human Factors in Computing Systems10.1145/3173574.3173907(1-14)Online publication date: 21-Apr-2018
    • (2018)Plant design and control in food service industry. A multi-disciplinary decision-support systemComputers in Industry10.1016/j.compind.2018.09.007103(72-85)Online publication date: Dec-2018

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