Everyday food science as a design space for community literacy and habitual sustainable practice

Anastasia Kuznetsov, Christina J. Santana, Elenore Long

Research output: Chapter in Book/Report/Conference proceedingConference contribution

9 Scopus citations

Abstract

Focusing on food as a platform for everyday science, this paper details our fieldwork with practitioners who routinely experiment with preserving, fermenting, brewing, pickling, foraging for, and healing with food. We engage with these at-home science initiatives as community-driven efforts to construct knowledge and envision alternatives to top-down modes of production. Our findings detail the motivations, challenges, and workarounds behind these practices, as well as participants' hybrid lay-professional knowledge, and the iterative mechanisms by which their expertise is scaffolded. Our paper contributes to CHI's amateur/citizen science research by examining how social, digital, and physical materials shape scientific literacy; and to sustainable HCI by presenting habitual practice as an alternative (bottomup) form of food production and preservation.

Original languageEnglish (US)
Title of host publicationCHI 2016 - Proceedings, 34th Annual CHI Conference on Human Factors in Computing Systems
PublisherAssociation for Computing Machinery
Pages1786-1797
Number of pages12
ISBN (Electronic)9781450333627
DOIs
StatePublished - May 7 2016
Event34th Annual Conference on Human Factors in Computing Systems, CHI 2016 - San Jose, United States
Duration: May 7 2016May 12 2016

Other

Other34th Annual Conference on Human Factors in Computing Systems, CHI 2016
CountryUnited States
CitySan Jose
Period5/7/165/12/16

Keywords

  • Amateur science
  • Food
  • Slow technology
  • Sustainable HCI

ASJC Scopus subject areas

  • Human-Computer Interaction
  • Computer Graphics and Computer-Aided Design
  • Software

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