Cooking personas: Goal-directed design requirements in the kitchen

Doing Calories: The Practices of Dieting Using Calorie Counting App MyFitnessPal

“…Eating out was providing freedom to think more about taste than the healthiness of the food. Similarly, Kerr, Tan and Chua (2014) researched practices of food preparation to understand cooking needs. They too found that people do not plan meals much and usually buy similar foods.…”

Connecting in the Kitchen

“…Cooking and eating are central activities of human experience and as such are relevant to these disciplines [23]. To support the design of technology solutions for kitchens that are usable, useful and facilitate enjoyable experiences, researchers are working to provide grounded understandings of the needs and activities of cooks in different contexts [27].…”

“…Ethnographically inspired approaches such as direct observations combined with interviews are the most common techniques to understanding the current practices of people cooking and eating, such as in the work of Bell et al [2], Chamberlain and Griffiths [7], Crabtree et al [10] and Kerr et al [27]. This has been done across different cultures to achieve a new perspective on the activity of cooking [2], and to understand user goals and practices in meal preparation [7,27].…”

“…This has been done across different cultures to achieve a new perspective on the activity of cooking [2], and to understand user goals and practices in meal preparation [7,27]. Sometimes the focus is on how people appropriate new and old kitchen technologies in their cooking [2,37].…”

“…design strategies [2], cooking personas [27], implications for design [8,23], all aimed at informing the design of kitchen technologies. Extending this body of work, our own research focuses explicitly on understanding cooking practices as a social activity embedded in a particular physical space.…”