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Wild food and HCI (Human Computer Interaction)

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Chamberlain, A & Griffiths, C. (2013) ”Wild Food Practices: understanding the wider implications for design and HCI”, Green Food Technology: Ubicomp opportunities for reducing the environmental …

Chamberlain, A & Griffiths, C. (2013) ”Wild Food Practices: understanding the wider implications for design and HCI”, Green Food Technology: Ubicomp opportunities for reducing the environmental impacts of food workshop, Ubicomp 2013, Zurich, Switzerland, ACM Press.
Pages: 575-584 doi>10.1145/2494091.2497314
URL - http://dl.acm.org/citation.cfm?id=2497314

Published in: Technology, Business

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  • Research in the wild, raising concerns through working with communityCommunities engaged in designBeing there for sustained periods
  • Research in the wild, raising concerns through working with communityCommunities engaged in designBeing there for sustained periods
  • Research Site – Borth and YnyslasWest Wales
  • Research in the wild, raising concerns through working with communityCommunities engaged in designBeing there for sustained periods
  • Research in the wild, raising concerns through working with communityCommunities engaged in designBeing there for sustained periods
  • Research in the wild, raising concerns through working with communityCommunities engaged in designBeing there for sustained periods
  • Research in the wild, raising concerns through working with communityCommunities engaged in designBeing there for sustained periods
  • Research in the wild, raising concerns through working with communityCommunities engaged in designBeing there for sustained periods
  • Transcript

    • 1. #Ubicomp13 Wild Food Practices Alan Chamberlain & Chloe Griffiths
    • 2. Setting the Context
    • 3. Preparing for the Hunt • Equipment – Important • Picking for purpose • Having a plan – understanding the environment and landscape
    • 4. Discovery and Harvesting • Who’s been here • My Sites • Timing • Don’t harvest too many • Quality
    • 5. Preparation and Processing
    • 6. Cooking
    • 7. Localised Environmental Knowledge • Secrecy – Locations not discussed • Environmental concerns – How many, how hot, dry, mozzies, sightings, caught • Time when ready • Concerns over over picking • Where • Other species
    • 8. Eating and Reflection
    • 9. Supporting • Sharing • ID • Learning • Culture • Environment • Sales - Provenance • Rural - Urban
    • 10. contact us Alan.Chamberlain@nottingham.ac.uk This work was supported by the Research Councils UK (RCUK)