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2019 | OriginalPaper | Chapter

How to Preserve Taiwanese Cultural Food Heritage Through Everyday HCI: A Proposal for Mobile Implementation

Authors : Kuan-Yi Huang, Yu-Hsuan Ling, Chung-Ching Huang

Published in: Cross-Cultural Design. Methods, Tools and User Experience

Publisher: Springer International Publishing

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Abstract

We explore how cultural heritage can be preserved via human-computer interaction applications with a focus on food heritage in Taiwan. The contribution of this paper is its explanation of the existing and potential design space for HCI in the area of human-food interaction and is a step further in preserving the food culture in Taiwan. This paper represents a new step in this direction whereby all people can participate in the preservation prerevision of their own family recipes and the cultural meanings embodied in them by making a record of their daily meals. By highlighting the use of HCI’s irreplaceable role in the relationship features function, recording culture, and celebratory technology [31], we hope to encourage a more comprehensive research agenda within HCI to design technologies pertaining to the preservation of food heritage.

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Appendix
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Footnotes
1
In October 2018, I interviewed ten people at Garden Night Market, Tainan. Texts are translated from Taiwanese and have been paraphrased.
 
Literature
8.
go back to reference Cheung, S., Wu, D.: The Globalisation of Chinese Food. Taylor and Francis, Hoboken (2014) Cheung, S., Wu, D.: The Globalisation of Chinese Food. Taylor and Francis, Hoboken (2014)
34.
go back to reference Welsh, G.: Creativity and intelligence. Institute for Research in Social Science, University of North Carolina at Chapel Hill, Chapel Hill, N.C. (1975) Welsh, G.: Creativity and intelligence. Institute for Research in Social Science, University of North Carolina at Chapel Hill, Chapel Hill, N.C. (1975)
Metadata
Title
How to Preserve Taiwanese Cultural Food Heritage Through Everyday HCI: A Proposal for Mobile Implementation
Authors
Kuan-Yi Huang
Yu-Hsuan Ling
Chung-Ching Huang
Copyright Year
2019
DOI
https://doi.org/10.1007/978-3-030-22577-3_11