Thesis Book by Sichun Song

Design for Collaborative Cooking and Dining New collaboration of food preparation and consumption in sharing economy for non-local population Parsons The New School For Design | School of Design Strategies MFA Transdisciplinary Design | Thesis Book 2015 | Sichun Song

Chinese calligraphy created by Fei Xu for my thesis

TABLE OF CONTENTS Abstract Design Thesis Manifesto

PART 1: BACKGROUND 1/ Background Research 1.0 Me & The Food, Its Eater, and the Maker ………………………………… 05 1.1 Food Culture, Tradition & Evolution ………………………………………06 1.2 Design for Cooking & Eating ………………………………………………10 1.3 Food & New Economy Forms …………………………………………… 15

PART 2: THE ARGUMENT

Thanks to my thesis advisor Raoul Rickenberg, My parents & Alan Tsin.

2/ Situation 2.1 Wide Context：: 4-Fold Relation ……………………………………………20 2.2 Specific Context: Human Condition ……………………………………21 3/ Particular Issues 3.1 Stakeholder Situation Analysis …………………………………………22 3.2 Possibilities & Problems …………………………………………………23 3.3 Criteria for a New Practice ……………………………………………… 25

PART 4: DESIGN PRACTICE 4/ Experimental Analysis …………………………………………………27 Insights Summary。。。。。。 ………………………………………………………… 37 5/ A New Model ………………………………………………………………38 6/ CoCook: A Solution ………………………………………………………40

PART 5：: CONCLUSION 7/Conclusion

…………………………………………………………………44

APPENDIX Future Implementation Work Cited Acknowledgment

abstract Food is our daily consumption. From the beginning our ancestor used to intake uncooked

Many people yet still wanted to have a proper dinner at home. They often eat take-out

food, nowadays we have royalty gourmet and regional cuisines from different continents.

food or eat at restaurants when they are too busy to cook after work. And many of them do

Use of fire to cook food is considered a civilized behavior of modern man. Not too long ago,

not have extended family member in the same city, therefore they have very few chances

we used to cook together around a fire and share food. Now, we all have a separate cook-

to eat fresh home-cooked foods prepared by families.

ing space (kitchen) in metropolitan cities. Yet, the key population which is the non-local residence in these cities allows the cooking space to be idle because they are often busy with

Is commercial catering the only answer of eating? It is definitely not. Collaborative economy

work and social life. Is the cooking space design, “separate kitchen in every apartment”,

provides us new alternatives about daily life. Like Uber gives us a new answer for trans-

might not be an appropriate system in metropolitan cities? This cooking and dining system

portation by ride sharing; Airbnb provides us a new alternative of accommodation sharing

is waiting to be redesigned and modified.

instead of hotels; so how about cooking and eating?

Design enables the regeneration of values lie by service innovation. Innovative ways of daily

John Thackara has given us an insight on , “Now we are living in a world in which well-be-

living bring people varies interaction which could be improved by design. John Thackara

ing is based on less stuff and more people. We need system, platforms, and service that

had stated in his book, “In The Bubble: Designing In A Complex World”, whether we shall

enables people to interact more effectively and enjoyably.” 2 Can we use new system de-

design this world less on material setup and more on people.1

sign to allow people to enjoy home-made food when they want to? Can technology play a role in fulfilling this dream of home eating? Can we share our cooking space and therefore

Service design of current cooking and dining system in metropolitan apartments assumes

share our food? Can DESIGN makes cooking and eating together in home kitchen possi-

people would go home to cook for the whole household and stay home to eat almost

ble again? Can this system of sharing space and food could engage people whether they

everyday. We can see that is not the true anymore. Many of them go to buy breakfast and

love to cook, love to eat (non-local residence) in a collaborative way? Could we create new

coffee at Starbucks, have a business lunch with clients, happy-hour with colleague, dinner

cooking and eating alternatives?

with friends and afterwards a sip of wine with intimate one. The general social behavior is lowering the ratio of stay-home cooking and eating. Many people even plan a weekend

This applied design thesis is to look into the possibility of reactivating the ancient old cook-

picnic and a brunch which further indicates they tend to spend time outside of home, and

ing and sharing food practice by injecting technology as the means and catalyst of collab-

food and drink consumption is carried out in public space.

orative cooking and eating system for non-local residence in immigrant cities. This will be involving how to collect, match and exchange the social/material resources and create new social connections via the internet platform to handle human interaction and resource allocation both in online and offline setting.

manifesto

of the design thesis I believe design is the most powerful tool by which we can shape the products, our environment, and, by extension, ourselves. Maybe, the future will be shaped by design.

“Now we are living in a world in which well-being is based on less stuff and more people. In this world, we need system, platforms, and service that enable people to interact more effectively and enjoyable. These platforms and infrastructures will require some technology an d a lot of design.3” John Thackara

The world is becoming a giant net. People are involved in a “transdisciplinary world”. The center of gravity has already shifted from craft focused design to the emerging service design, transdisciplinary design and so on. Design envisions how the world could be, not because design can solve all problems itself, but because designers are the biggest synthesizers in the world. By applying multiple design languages, design practitioners blend everything from various domains and contexts to create holistic experiences. We reframe questions and use fertile imagination to envision innovative service and product within complex systems. However, small design actions can have big effects, designers must know how incredibly sensitive we need to be to the possible consequences of any design steps we take. Victor Papanek once quoted Vaclav Havel on his personal notebook: ‘A designer is a machine that turns human need into elegant satisfaction.’4 I do agree with his argument from the aspect of what designers can do, however, I have a stronger belief which is: a designer is a mirror to reflect the reality, provoke thinking, envision the future and help to change.

Design Mindfulness5 1. Think about the consequences of design actions before we take them and pay close attention to the natural, industrial, and cultural system that are the context of our design actions; 2. Consider material and energy flows in all the systems we design; 3. Give priority to human agency and not treat humans as a “factor” in some bigger picture;

4. Deliver value to people---not deliver people to systems; 5. Treat “content” as something we do, not something we are sold; 6. Treat place, time, and cultural difference as positive values, not as obstacles; 7. Focus on service, not on things, and refrain from flooding the world with pointless devices.

Me & The Food, Its Eater, and the Maker Food means a lot to me, I, a 24-year-old student who left my family that had cooked delicious food everyday before I turned to 18 years old. Since then, I spent the following 7 years abroad alone, looking for everyday food, trying food, learning about food, cooking food, missing food from home and sometimes, starving. When I stay with my

PART 1 BACKGROUND

family, everything you want to eat is so easy to get from your kitchen or local restaurant. However, you will only desire and make effort for something if you cannot get it with ease. These years of overseas life experience in Asia, Europe and United States shaped and keeps shaping me to be a food maker and explorer in order to feed both the stomach and the soul of myself and people around me who live in the similar situation as me: less sense of belonging, busy with work/school, enthusiastic about food(cook and/or eat), and love to share the message of care and love through food with others. I respect food as a great gift from nature. As a designer, I am more interested in the communications that happen between human and food: farming, cooking, eating, sharing food... So I do this thesis with the topic around preparing and consuming food.

https://assets3.munchery.com/

BACKGROUND

Food Ritual for Human as Sociable Animals Festive treats is a ritual of eating across the world and cultures. People celebrate and com-

Food Culture, Tradition & Evolution

memorate together, and food is usually an important component of the ritual. According to the

Human Activities Around Food From Past to Internet Era

build connections.

culture in my mother country China, there is a very strong tradition of festive treats in the form of eating dinner together. Even there is no festival or special reason, people usually eat together an round table like having festive treats. For Chinese people, eating together is the favorite way to gather with family, friends and colleagues during special days, and the most popular choice to

When I am going to use design to intervene

Although shared kitchen is fading and out-of-

We have dumplings for Spring Festival and moon-cakes for Mid-autumn Festival. Special food is

food, its culture is something I study first. As

date and it is also has the symbolic meaning

the symbol for different kinds of festivals. So, when people like me who always celebrate tradi-

nature has created and well-designed food

of poverty, it makes me think: apparently there

tional festival alone overseas, the nostalgia of food in our collective memory comes much stron-

itself, I look into how human interact with it and

is less privacy and less cleanness in those

ger than any other time.

then how design works with it. The food cul-

kitchens, but it provides an irreplaceable social

ture I am looking at including the ways people

gathering ‘hub’ for the neighbors in the building,

communicate with the food(how people cook,

and helps for community building, information

how people eat, the eating rituals, the history of

exchange and neighborhood resilience. In the

food...) Learning from the past, the culture and

normal modern residential buildings, like the

precedents can inspire new ideas of designing

one my family lives in Beijing, people seldom

around food when we go through it with new

have a chance to get to know the people live

eyes and creativity enabled by globalization,

in the same building unless they meet in the

technology and new economy forms.

elevator and peep at the floor number others press... So I think this is an interesting way that

Sharing Kitchen Enhance Community Engage-

strong social connections will be built via cook-

ment

ing together in the shared place. The line be-

Before the 1980s of China, shared kitchen in

tween private and public blends through a daily

the residential building is popular in many cities

activity, thus create more chances for socializ-

including Beijing and Shanghai. There is usu-

ing.

ally one big public kitchen in one building and people bring their own pots and ingredients to find a stove place. With the living condition getting better, most homes start to have private kitchen. However, nowadays for some non-local residence who rent or shared apartments in older buildings, are still using this kind of

Bring One’s Culture and Profile to the Table Via Food The definition of potluck is ’A gathering of people where each person or group of people contributes a dish of food prepared by the person or the group, to be shared among the larger gathered group。.’6 Based on my rich potluck experience in the past few years, I think potluck is a good event to gather a group of people together and make everyone participate in their own way. The food or beverage that one chooses to bring sometimes represents one’s background, life experience, culture, skill and taste. Everyone contributes, exchanges, shares and explores. Food become a bridge to link people with their taste buds. However, when we discuss potlucks from a food engineering angle, the quality and quantity of food, including volume and scientific combination are critical during the potluck planning. (or sometimes no planning) The food may come in randomly and the quality is not guaranteed, moreover, nutrition & taste are usually not balanced.

shared kitchens.

BACKGROUND

Human Activities Around Food From Ancient Times to Internet Era ANCIENT TIME: Agriculture seems to be the foundation when we talk about food. There was an evolution of human-species from hunter/gather societies to agrarian based societies. In ancient time, catering industry was

COMMENSALITY

not present. Food supply was from mother nature. People who stayed in

The everyday, ordinary, recurrent act of eating together,

the group would share food. Meals and food supply would consider not

of sharing food, at the same table. 7

stable and scarce. In the past, 灿烂clans and religions share food after regular gatherings. Today, this paradigm shift to CIVILIZATION: When the civilization developed, the concept of home and

community gatherings. While people share food, they share common characteristic as well. This

residence enable a system of regular cooking occasions. Pattern of work

often happened in colleges, communities, neighborhood, work place and so on. According to the

and rest is more obvious to be observed. Therefore, food supply and de-

book The Anarchist Turn: The Politics of Commensality ‘The act of eating at the same table--com-

mand of dining became a systematic human behavior. Public dining and marketplace started to establish. URBANIZATION AND INDUSTRIAL REVOLUTION: During this time, it kept workers in a concentrated work place with tight schedules. Building industry and all of the production related business combined created a new

mensality--as the metaphor of building (or rebuilding, reclaiming) a common world of equals.’8 Food is like a mediator of social relations, and also the production and preparation is a collaborative work itself. Therefore, through shared experience, commensality created closeness and mutual confidence. It brings together individuals around a common table and constitute the embodiment of closeness and friendship。.

movement group behavior of having “lunch box”. Since workers did not have sufficient time to leave their working station, they had to finish eating

wealth in the developed countries and cities, some families had developed

But even more the kitchen is a space for different types of social gatherings. The kitchen is the scene of family get-togethers, friends socializing, work-related activities, day-to-day dining, formal entertaining, late-night snacks, Sunday brunches, hurried breakfasts and so on.9

a new habit of dining-out at a more prestige establishment. Home cooking

– UNStudio, architects

in a short period of time or not at a comfortable site. Food stalls and catering service started to form to serve this collective demand. MODERN AGE: With technological advancement and accumulation of

has become more sophisticated with the help of modern home appliances. Almost the same time, restaurant has further development in order to meet people’s higher expectation and differentiated from home-cooking.

Looking at the food culture of today, it seems like, with the progression of urbanization and glo-

Fast food restaurant offered a more convenient choice for eat-out and

balization, the hospitality and commensality have been degraded to some extent. This is inten-

take-out. Restaurants（ developed to food coops and big companies.

sified more for “non local” citizens, but service design should have a capacity to intervene at the

INTERNET ERA: A latest behavior change started in the 21st century, Internet provides possibilities for a larger scale of resource exchange and sharing economy happen. People can make better use of the excess resource,

leverage point of food to restore human connection. Food brings people together. When we share food, communal pleasure is more important than any individual contribution and dining has become a vehicle for reactive humanity by design.

everything includes free time, kitchen, skill, knowledge, ingredient. And due to information is free, everyone is being able to cook and the kitchen is liberated.

BACKGROUND

Design for Cooking & Eating Design intervenes at the leverage point of food to restore human connection Designing the activities around food has become one of the most exciting topics nowadays, sometimes designers and entrepreneurs are focusing on curating the experience of how people consume and prepare food. Food, like any other objects, brings at least two dimensions of experience: physical and psychological. People physically see the color, touch the texture, feel the taste, smell the aroma of food; from the psychological aspect, food can comfort food, and may fall into some memories that certain food brings back. Many components matter when the experience around food is being designed, for instance, the space, the atmosphere, the people at the same table, the cook, the origin of ingredients, the intent of eating, and so on. These kinds of touch points can lead to new design opportunities and thus influence our daily life (hopefully in a positive way.) In the following cases and precedents, you can see there is a group of designers that focus on preparing food or designing events and experiments related to food. Moreover, when we take a quick look at the Internet startups, surrounding market and even the posters in the subway, a substantial proportion of business involves food in one way or another. These practices have already

All over the world, alternative models of organizing daily life are being tried and tested right now. ... Both young and old people are designing activities and environments in which energy and material consumption is modest and more people are used, not fewer, in the ways we take care of people, work, study, move around, find food, eat, and share equipment.10 John Thackara

Curating an Eating Happening Recent years, more designers, artists and chefs are working collaboratively together to create one-of-a-kind dining experience with stories. Marije Vogelzang is an active eating happening designer. She designed Sharing Dinner, Connection Dinner, White Funeral Meal and more during the past 15 years. “Food is our biggest economy and it’s at the very core of our lives，,”Vogelzang said, “I don’t expect designers can save the world but I do see that our current food system needs designers and design thinking.” 11 In her project Go Slow Cafe, food is served by senior people. It is a dining experience but also a performance: the seniors hand-make all the food at the table--just beside the guests. “All this attention paid in the preparing, making and presenting of the food almost became a new ingredient, that was consequently consumed by the visitors.”12 Vogelzang wrote. So I am thinking, de-

they cook and eat food.

signer can make huge difference on people’s dining experience, we can make them to see to think and to behave what we want to convey.

Connection Dinner 200613

made impacts on the way people think of daily dining, and the way

Sharing Dinner 200515

Go Slow Cafe14

Go Slow Cafe16

Envision Future Cooking Experience

Cooking & Eating Alternatives via Internet

SICHUN SONG @ARGODESIGN

Smart Dumb Things 23 is a concept video about user interface models for the IoT (Internet of things), the smart home, and projected interfaces. The main concept of this project is ‘ordinary objects brought to life

HOME-COOKED EATING EVENTS

through technology.’ The interface is always there, yet never there.24 One of the applied scenarios is cooking

The supper-club 2.0 is popping up across the world every second. EatWith, Feastly

in the home kitchen. Imagine sensors that provide computer sight and sound, technology that can under-

and many other platforms bridge the cooks and eaters to the cook’s home kitchen.

stand the room in terms of shapes, movement and gesture. The smart kitchen will allow us to virtually as-

Or people can book a chef to come and cook at their own home. These interesting

sign “smartness” to a wide range of dumb objects there: the chopping board, stove and so on. The kitchen

dining experience are realized by the mobile Internet technology and new economy.

scenario in the video also including cooking preparation, cooking and timing. Human actions and gestures

READY TO EAT OR READY TO COOK: FOOD DELIVERY

assigned both visible and invisible interfaces. People will interact with the projected interactive interface.

In the “ready to eat” market includes not only Seamless and Postmates but also new Blue Apron19

faces like UberEat and Munchery. The trend of food delivery improved the delivery

Eatwith

meal box have better taste and presentation than ever. With the home-cooking trend,

During designing the user scenario, I found people lacking of good cooking knowledge and skills, for examUberEats20

more and more “chef-selected” ingredients/semi-cooked food delivery service like Feastly21

Blue Apron and Plated are springing up. Food delivery as a precedents to bring a social dining pattern changed. (might influence the average size of kitchen)

ple, young couples, (temp) househusband, have an alternative solution to cook well with accurate preparing and cooking instructions. By interacting with the ordinary kitchen smartened by user-assigned interface, everyone can cook well without cutting the figure or burning the house.

Munchery18 Kitchen Surfing22

Kitchen Revolution in 1947

UNITÉ D’HABITATION, MARSEILLE, FRANCE, LE CORBUSIER

Le Corbusier said: Kitchen is the Holy Land of the Holy Land.25 In the Unité d’Habitation in Massay, France, he respects the tradition that designed the kitchen as important as the fireplace in the traditional house. So there is no need to hide the kitchen at a corner of the house, but to use a simple cuisine-bar to separate the living room and the kitchen to enhance communication. Also Le Corbusier introduced a housewife-centered ideal life pattern after war by using the design of kitchen. This kitchen innovation, brought cooking more social and open.

How Will We Behave around Food 2025?

IDEO & IKEA

Few months after our project “Smart Dumb Things” released, it is interesting that IDEO and IKEA published their new Concept Kitchen 2025 project.，26 and these 2 have some similarities both in objective and solution. Technological advances in other sectors could potentially revolutionize cooking in the future.6 I agree with the vision that everyone can cook and share. So the kitchen with technology builds confidence and helps make dayto-day issues with food easier and more social. It reduces some of the barriers that stop people from cooking.

Waste and Compost System

Table For Living Inductive Cooling Containers

BACKGROUND

Food Culture & New Economy A transdisciplinary design approach could help redefine and redesign more spaces to share. In China, we have an old saying (also a consensus) that clothing, food, housing and transport are

A community embodies trust and social capital that develop through time as a result of embodied interaction between people. The Internet complements communities—it does not create them. Connections between people can be enabled by technology, but trust is dependent on the passage of time and the contiguity of bodies.29 John Thackara COLLABORATIVE ECONOMY

the essentials that almost no one can live without. However, it is not unique, but has its counter28

part. Victor Papanek once drew a diagram of ’What People Really Need‘27，，, and we can easily find

“Use, not own” became to apply in a broader context to all kinds of hard-

those four aspects--clothing, food, housing and transport on the ’real needs tree‘.

ware--buildings, vehicles, offices, or even people--Postmates, housekeeper, chefs. For more or less anything heavy, expensive or fixed, we don’t have to own them---

When we make a comparison of the consumer culture along the history timeline, we can discover

just know how and where to find them.30 We are experiencing the new social form

that the cross-force of new economic forms and advanced technology have redefined our activity

of connecting people, resources, and places to each other in new combinations.

around these essential needs. For example, in recent years, mobile Internet enables ride-sharing

There are more and more services on a real-time basis, delivers demand-respon-

which is a revitalization of a kind action from the old days. We can see human from carriage shar-

sive, combined with location awareness and dynamic resource allocation. In this

ing to riding individual bicycle, then individual vehicle and public transportation. Nowadays, with

case, most of us are potentially both users and suppliers of resources. 31

the mobile Internet develops, people can enjoy ride-sharing as a designed experience. The collaborative economy provides the whole society with a new way of thinking. Things went similar when we compare the evolution of food sharing and ride sharing: human

It inspires the innovative business models, new definition of value exchange and a

share food together in tribes and village; then collective cooking space allow people to cook

lot of more communities. Responding to the spirit of collaborative economy, people

together and eat individually; when people move into the apartment with individual kitchen, more

are more and more open-minded to share their idle space, time or belongings with

individual home dining and restaurant dining had became popular until now. Recent years, the

others. Therefore, it challenges the traditional business model and create more

mobile Internet technology delivers the new and enjoyable experience of food sharing and col-

alternatives of our daily living choice.

lective eating are delivered to us. Service design in the Internet worlds, using modern tool to re-configure the social No matter in the transportation field, housing market or eating activities, I believe a transdisci-

resources efficiently. Collaborative economy provides us new alternatives about

plinary design approach could help redefine and redesign more spaces to share.

daily life. Like Uber gives us a new answer for transportation by ride sharing; Airbnb provides us a new alternative of accommodation sharing instead of hotels. So how about food preparation and consumption?

PART 2 THE ARGUMENT

Restaurant Day

FINLAND

In many cultures, food sharing remains as a community tradition. For instance, the Restaurant Day origin from Helsinki, Finland in 2011. Restaurant Day is a worldwide food carnival when anyone can set up a restaurant, cafĂŠ or a bar for a day. It can happen anywhere: at your home, at the office, on a street corner, in your garden or the inner courtyard, at a park, or on the beach...32 Restaurant Day is a prime example of how food can give birth to a new type of communality. And it is the culture by the people for the people.33 Restaurant day is a perfect example of how the food sharing and community engagement work in reality (opposite to the virtual world via the Internet) and how a culture was inherited, innovated and cultivated by the power of people in and out of the community.

Bun Brothers & Friends Helsinki, Finland Restaurant Day 17 May 2014 Photo: Andrew Taylor

Punavuoren Teehuone Helsinki, Finland Restaurant Day 4 February 2012 Photo: Heidi Uutela

Keittoravintola KĂ¤rryt Porvoo, Finland Restaurant Day 15 February 2015 Photo: Kimmo Lind La cuisine de Sophie Amsterdam, Netherlands Restaurant Day 17 August 2014 Photo: Marika Groen Kawaguchi

CONTEXT

WIDE CONTEXT

Specific Context: Human Condition Non-local residence & Immigrant Population Reality

4-fold relation: The interaction within Society, People, Food and Home

4-Fold Relation: The Interaction Within Society, People, Food, Home by Sichun Song

Based on the relevance to my project context, I de-

from one place to another, we build connection

New York, the city we live in is one of the largest

in the migrant neighborhood are transient and they

fined 4 key factors that have both inner-relation and

with the rest world, and exchange information,

immigrant metropolis as well as Beijing and Shang-

are not familiar with each other. With the high 38%

inter-relation, namely society(where people belong

knowledge and object. Our experience with food

hai. There is 36.5% of residence in NY are immi-

non-locals rate, many of the low income groups

to), people(who interact with the world), food(that

are keep evolving with the technology and food

grants,36 this number run up to 38% 37 and 41%38

stay 2 hour commute outside of the city center with

feed people to survive) and home(that people live

service are designed to fulfill our desire and emo-

in Beijing & Shanghai. New York has been known

the traffic, thus most of the time they will be home

in). I chose 4 tentacles for each category which I

tional needs.

as the financial center of the east coast. It is also

by 9pm with empty stomach and tired body.39

an iconic fashion city in the USA. Stylish and chic

”Although I live far away from downtown, I have to

will use to build relationships with the rests in my project context. The interactions within this 4-fold

Society: technology, resource, speed, econo-

creators and followers all gather in Manhattan and

commute into the town in the early morning and out

relation influence each other and push the human

my The technology and economic forms provide

Brooklyn. Wall Street on the other hand attracts the

of town in the evening, suffering from the crowded

society to develop sustainably.

people with new alternatives of their life pattern

talents from all over the world to play the capital

subway. However, I can save 1000-2000RMB of rent.

and also reconfigure the social resource base on

game. New York Stock Exchange and the NAS-

If the rent keeps growing, I have to move further.” 40—

Food: culture, preparation, consumption, experience

demand, time and space, responding to the fast

DAQ are the dream for many successful and rapid

Wendi, Young white-collar, non-local residence

Starting from food & people. “Food is a mass con-

speed of the whole society.

growth companies... Throughout the history, capital,

sumption object. said by food photographer Inga 34”

talents and workers keep gathering here to chase

Shanghai is the vintage-metropolitan city of China

Knölke. A mass population would be involved in this

Home: tradition, space, members, atmosphere

after and make their dreams flourish in this metro-

(maybe Asia). In the past, this was the most crowd-

consumption movement. Like a old saying in China,

We live alone or with other members in a home en-

politan city.

ed city for immigrants from foreign countries and

“Food is the sky of the people.” People are hungry

vironment. Thus, home is like the building brick of a

everyday (desire), therefore service design of food

society form and there are a lot of food experience

My hometown Beijing, the capital city--political and

now consist of 41% non-local residence and immi-

preparing (preparation) is critical to survival and

happen in the home space. Some home tradition

cultural center of China, is another vivid example:

grant population. The French Concession and the

daily gastronomic satisfaction.

relate to food tightly. Food preparation and eating

there are 21 million residences in Beijing, 8 million

original Horse Race Clubhouse symbolized the

are the bond of member’s relationship and the at-

of them are migrants from other provinces, includ-

welcoming of foreign population and culture.

mosphere of the living space.

ing migrant workers and their families. Most people

People: fluid, resources, emotion, connection Due to the nature of socializing of people, we move

even Chinese which is from other part of China. It

PARTICULAR ISSUES

Stakeholder Situation

Problems & Possibilities

User and Suppliers: Their Profile & Needs

Non-local people who work in big cities (Age 22-35 Average Income)

Overseas Chinese student and working population (Age 17-30)

Foreign visitors (All ages)

They have the needs of eating health and convenient after work and so do some young couples who are both employed who are too busy to cook. They often eating out and people like them also have the need to eat with social purpose (know new friends; get together with friends; build relationships from people from same industry; …) Eat nice home-cook meals, eat with friends, eat convenient are their needs.

They usually live alone or share flats with friends and have to cook for themselves or sometimes, especially in some areas that have rare hometown-food restaurant and eating out everyday is not an economy and healthy choice for them. Also they have the needs to get to know and get together with their friends from home country. Eat well, eat with friends, eat convenient are their needs.

Every year, there are 11.5 million foreign visitors visit New York, 7.57 million foreign visitors visit Shanghai, and 4.27 million foreign visitors visit Beijing. Rather than eat at travelers’ hot restaurants, eating local home-made food and visit local people’s home while visiting are desired needs.

Eaters-Users Cooks-Suppliers

Non-professional cooks （(Age 22+)

Retired/Unemployed (Age 45+)

People who do not take cooking as their job but have skill and enthusiasm of cooking and like to cook for others. They make use their spare time, skill and hobby to create extra value and provide service for others. Moreover, for college student who are study aboard and want to make pocket money with their good cooking skills. Cook home dishes, make new friends and make pocket money are their offers and needs.

People who are retired/unemployed is a significant group of citizens whose children are away for working/marriage/study. They have bunch of spare time, sometimes lonely and most importantly they are good at cooking and have passion to cook for others. Cook home dishes, cook with love, welcome new friends are things they can offer. Fruitful retired life, make extra money and get self-actualization are their needs.

(Photos on this page are from Internet)

Home-cooking become a new trend and luxury for people

PROBLEM SPACE

population expressed their hope to eat authentic

1. Lacking of Cooking Skill. The generation of peo-

home-cooked food, however over 40% of the China

ple who born after 1980 have less skill to cook than

immigrant working class are eating out instead of

their parent generation. The reason might be: there

eat at home everyday. Reasons that prevent them

are so much food-related service and protocols,

eating at home are: 1. heavy work pressure; 2. busy

therefore cooking skill is not a ‘mandatory lesson’

with social; 3. fast-paced life; 4. very limited per-

for parents to teach their kids during the past 20-30

sonal time.

years. Parents would rather spend more money 、

and time teaching their children with computer,

Go-home-for-dinner, as a traditional family activity,

sports, English, math... So cooking skill is lacking in

has been changed by the busy urban life pattern.

the generation who are 20-35 years old.

More than 30% of white collars eat-out for the reason of “lazy”. However, 91.1% of them think eating

2. Busy and Lonely Away from Home. Take myself,

at home makes them feel more relaxed and have

a non-local resident in big cities like New York as

a sense of belonging and feels the happiness of

an example. I am always busy with my daily school

eating home-cooked food.

and homework, and people like me usually live alone in a shared rent apartment while their par-

4. Eating Healthy is a Strong Need. A big por-

ents staying at hometown and there is seldom

tion(84%) of care a lot on the food-related health

chance for us to eat with their families. Therefore

issue, and most of them(93%) think that eating at

my friends and I often eat take-out food or eat

home is more healthier. The nutrition experts share

at restaurants when we are too busy/tired to do

the same opinion with the majorities:42 due to oil

grocery and go home cook after school. As a result,

and salt are abused in the some restaurant dishes,

it makes me feel less sense of belonging, inconve-

people who often eat out have much higher oppor-

nience, and lonely in the migrant city and may not

tunities to get fat and metabolic syndrome. How-

have a good eating habit.

ever, due to the selection of ingredient quality and the control of oil/salt intake when cook at home,

3. Have No Choice but to Eating Out. According

eat home-cooked food seems to be more healthi-

to the research report ‘Go Home For Dinner with

er.

China Metropolis White-collar Working Class’41 by Horizonkey Research Group & Benlai.com (1042

So Home-cooking become a new trend and new

white collars Beijing, Shanghai, Guangzhou, Shen-

luxury for people who pursue healthy life, hope to

zhen. Online questionnaire conducted in 2014.7),

eat home-cooked food, but with no skill/no time/

More than 90% percent of my target non-local

no families/no kitchen equipment.

PARTICULAR ISSUES

DEFINING POSSIBILITIES POSSIBILITIES

Criteria for a New Practice Bible: “It is more blessed to give than to receive.”

(Acts of the Apostle 20:35. American Standard Version)

Based on my experience of 7-year-overseas-life and the story of the people I meet in the foreign

SELF-ACTUALIZATION COULD BE REALIZED

actualize their value by giving and sharing. As a

land, home-cooked meals by mom is the thing to miss while people are long-term away from

VIA SPECIFIC SERVICE DESIGN

designed outcome, by providing an opportunity

hometown. They miss not only the taste of home, but also the nostalgia about the feeling of eating

No matter the final outcome of the design

for individuals to share their cooking skill and

at home table and the meals prepared by mom with love. Also, for newcomers or visitors, eating at

practice is a strategy, product or service, every-

kitchen space to cook and serve food for oth-

local people’s home is a great way to know the local culture and people.

thing 为we create have to meet certain needs of

ers, it would allow ones to seek self satisfaction

human: functionally useful or emotionally fulfill

of achievement by achieving individual poten-

People who love cooking, eating and sharing food with others will care about the outcome due

our inner desire. According to A.H. Maslow’s

tial. The design of the service will bring people

to there is few platform that amplify the notion of sharing home-cooked dinner with an innovative

Hierarchy of Needs43, self-actualization is the

the holistic experience of enjoyment of self-ac-

model and holistic experience under the umbrella of ‘collaborative’. The main focus is people and

ultimate need for human and I believe one can

tualization.

food. No matter people cook and eat lunches, dinners, midnight snacks, tiny bites or large meals, the experiences should focus on the interaction between food and human body or our memory. And, here are some possible functionalities that the solution should consider as key elements and try to fulfill: Cooking space sharing: How might we enable more people to cook and share with sharing kitchen space and encourage collaborative cooking? And how to reconfigure the space, time, people and material? Food Per Se: How might we guarantee the food taste and quality and the ingredient origins as well? Build Trust Mechanism: How might we build trust factors in the system and filter mechanism to resolve the safety and security concern/problem? Engaging Hosts (Service Provider): How might we attract and gather a certain scale of the cooks

SELF-ACTUALISATION ESTEEM LOVE/BELONGING SAFETY

group? And in long-term encourage them to be sustainable motivated?

PHYSIOLOGICAL A Theory of human motivation: A.H. Maslow. Psychological Review, Vol.50 (1943), pp. 370-396

DESIGN PRACTICE

EXPERIMENTAL ANALYSIS

METHODS

Learn and Achieve the Solution from Prototyping

I conducted a series of action research in my design project. The action research is a reflective process of progressive problem solving led by individuals working with others in teams or as part of a â&#x20AC;&#x153;community of practiceâ&#x20AC;? to improve the way they address issues and solve problems. 44 I prototyped different forms of (collaborative) cooking and eating experiments. By planning a continuous series of functionalities, I built prototypes to test, validate and explore various participatory experience and the appropriate entry point to leverage by design. I also summarized my analysis on how service design and protocol design been crafted and make influence on the user experience and applied my understanding to the prototypes I conducted

PART 4 DESIGN PRACTICE

afterward.

Prototypes

Song’s Home Dinner Exploration: Trust Building & Engaging People 2015.3.1 Brooklyn, New York

I planned the first prototype in the form of a home dinner that cooked by myself. In order to experience the role of host and cook, and simulate the psychological feedback of inviting people to home, instead of inviting 100% strangers, I invited people who have some kind of indirect connections(2nd/3rd connections) to my totally free home-cooked dinner. I scheduled the dinner on Sunday evening at Brooklyn, and on Friday evening, I spread the word in a poster I design through the mobile application: Wechat (which will be the main communication platform I use to organize events, connect people and promote the brand.) Reservation was open in Friday evening and many ‘friends’ friends’ applied to join. I, as a host, filtered the unfamiliar people who applied in the criteria of gender, profile photo, self-introduction and what they can bring/contribute to the dinner (from conversation, diversities, specialties, other cooking skills...) This subjective filter process is a reflection of the dinner hosts’ reaction on trust and preference.

It is a time/energy/money consuming thing for cooks/hosts without the help of others/tools/platforms.

Prototypes

Pop-up Noodle Shop

5 Strangers Cook for 80 Strangers at a Stranger’s Home, There Is No More Stranger. 2015.3.17 Manhattan, New York INSIGHTS: 1/It is almost impossible to play the role of host, cook, organizer at the same time: Only if people experience in person, they will know the difficulties and Home-cooked food learned from mom

challenges of hosting while cooking for 8 people by one-selves. An helper, some efficient tools. platforms that help with organizing and facilitating are good to have. 2/People have indirect connections of the host ensure the safety and trust issue in certain degree: Trust building is hard between strangers even the

After interviewed the guests of my first eating experiment, I received some feedbacks from various aspects such as socializing, pricing, cooking, timing and so on. Therefore, In order to observe more details during complex human/environment situation, I planned to challenge a extremely opposite form of eating event from last one, namely: “keep the door to everyone” and “pay as you like”. This is a challenge of planing, organizing, hosting and cooking for unknown amount of unknown non-local people with simple homecooked food with love, and cook collaboratively with 4 cooks in a shared home-kitchen borrowed from a stranger with no cost. I designed this user experience map, assuming and planning the movement route when guests enter into the apartment. I set 7 touch points and designed some protocols or simple ritual around each point, which made the whole experience more smooth and less chaos when there were 50 people in one room.

food is acting as a mediator. So by inviting people from one’s second and third connection (like showed on LinkedIn.com)） there will be lower risk and more comfortable for both host and eaters. Cooking food with good will

3/A little take-away: As an guest culture and host’s hospitality, gifts like wine and takeaways like homemade fruit spread is a tangible and moment during a dinner.

A little hand-made take-aways

Prototypes

Food preparation as a performance with social function for the guest.

INSIGHTS: 1/It is a time/energy/money consuming thing for cooks: I traveled to Manhattan from Food is the mediator to connect people and enhance the socializing.

Flushing with all ingredients, utensils and tableware in the luggage. My co-cooking friends and I were wondering if we can make “cooking for others” a more relaxed, easy-to-control, enjoyable experience. 2/Break down the wall of kitchen: Eaters are always curious about the back stage. Using a open kitchen and a close kitchen has a huge difference on people’s communication, group dynamic and interactions. If we break the wall of the back stage, there will be tons of new stories happen. 3/Good Will Is The Added Ingredient: We are trying to play the role of not only a chef, but also your friend, your temporary “families”. Every noodle has its story and history, sometimes chefs learned it form their parents, and cook for you with their family flavor with a good will.

When kitchen is merged with the living room, tons of new story happen.

Prototypes 4

Out-of-the-box Beijing 2015.4.4 Beijing, China

Re: Out-of-the-box

NYC

2015.4.11 Manhattan, New York

Since I have hosted and cooked for the first two

It was very interesting that the co-cooking event

eating event, I have learned a lot as the role of a

could be organized in a long distance and shared

collaborative cook and eating event host. However, if from multi-dimensions to friends in other country. I want to design a solution model, I need to observe So, respond to prototype 3: Out-of-the-box Beijing, more form the operator’s view. In the third prototype, we want to try the recipe and theme that they used I experienced the role as a “human mediator/platone week ago and co-cook a lunch in a friend’s form”, connecting cook and eaters, matching shared home-kitchen space, and organizing as well as facilitating Beijing co-cooking dinner event remotely in US. INSIGHTS: 1/Real-life strangers: Eaters, cooks and kitchen

temporary apartment who visited NYC for business. I think the model of prototype 3 and 4 are more sustainable and viable, and more importantly, it had been gradually transformed to a model which

Myself as a mediator (human platform)

may rely less on the time, location and host itself. It became more duplicable.

owner don’t know each others in the real world, even they communicated in the same WeChat foodie

INSIGHTS:

group.

1/Sharing recipe is more interesting: There is a lot of fun of trying a new shared recipe from someone

2/The mediator that they trust: {The home-kitchen

you know a bit. The cook who cooked that dish

owner who I never met before lend his kitchen and

before could have some interactions with you no

dining area for free; the cook and eaters went to the

matter before, during or after you cook that recipe.

stranger’s home to cook and eat together} ---> were

HOW IT WORKS:

PREPARATION (BEIJING-ONLINE): 1. In the WeChat group that I host, we have foodies who love to cook and eat located in both Beijing and New York.

based on their trust on me, namely the organizer or

2/It’s possible to make a meal out of nothing:

2. A cooking enthusiast in the group who visited Beijing for business asked if he could cook for others that weekend.

the platform.

Limited ingredients(resource) will stimulate your

3. Food lovers from Beijing were excited and they scheduled a time in the group chat but found no kitchen to use.

creativity to find alternative way of replacing/new

4. I contacted a cook I heard from my friend, asked if his kitchen would be available to borrow to that dinner gathering.

match/mix/fusion and a lot more.

5. I provided the location address, contacts, and communicated with both sides(host and participants) of the event.

3/Real-time facilitation is necessary: When someones were late and there was no efficient communication methods, on-line facilitation tool should solve

SHARING (BEIJING-OFFLINE):

problems.

1. Participants shared their photo of food and people in the WeChat group in real time. 2. Cook shared his menu and recipe online with others. INSPIRING (NYC-ONLINE-OFFLINE): 1. Several people in NYC wanted to cooked a lunch with same theme and similar recipes. 2. I contacted a kitchen that could be lend for a co-cooking lunch. 3. We took photos of the dish we respond to the Beijing event and shared online with other friends in Beijing.

Cook, eaters and home-kitchen owner in Beijing

Cooks, eaters and home-kitchen owner in New York

Prototypes

INSIGHT SUMMARY

1. It is almost impossible to play the role of host, cook, organizer at the same time, and it is a time/energy/money consuming thing for cooks. How might we make “cooking for others” a more relaxed, easy-to-control, enjoyable experience? An assistant, some efficient tools, platforms that help organizing and facilitating are necessary to have. Also, there is a need of real-time facilitation of the event, and on-line tool should be designed to solve problems. 2. Trust building is hard between strangers, even the food is acting as a mediator. So by inviting people from one’s second and third connection, there will be lower risk and more comfortable for both host and eaters. Moreover, it is critical that people trust the mediator: every new sharing action and collaborative gathering are based on their trust on the organizer or the platform. 3. Kitchen is a stage and cooking became a performance. Eaters are always curious about the “back stage”. Cooking is becoming an increasingly social activity due to the phenomenon of TV chefs. Collaborative cooking, such as with friends and family helping out, is be-

Beijing >>

<< New York

4/4

4/11

coming valued as a shared experience, rather than the passive consumption. 4. Super kitchen: The kitchen merges with the dining room and lounge。. The kitchen is a room used for cooking and food preparation2 (Wikipedia’s definition) However, it is no longer a separate room, but becoming a dining room, the central space for both living and entertaining. Tons of new stories, communication，, group dynamic and interactions are going to happen when the kitchen is moving from the back of the house to its center. 5. Good Will Is The Only Natural Artificial Ingredient: We are trying to play the role of not only a chef, but also eaters’ friends, even their temporary “families”. Every dish has its story and history, sometimes cooks learned them from their parents, and cook with a good will. As a guest culture and host’s hospitality, guest and host exchange gifts and takeaways is a tangible memory and pleasant moment during a dinner.

DESIGN PRACTICE

A NEW MODEL

How Service Design Makes Change via Internet

THEORY OF CHANGE So, How does this new model make change? We assuming that the collaborative cooking and eating will become a new socializing an food happening, namely provide people an alternative of food preparation and consumption experience. We are going to promote the kitchen sharing and home-dining event by building online eat-cook-lover community; configure “kitchen+cooks+eaters+location+time” resource via our platform; and operate an offline experience

SPECULATION WHAT DESIGN CAN DO IN THIS SITUATION John Thackara wrote “In today’s ultra-networked world, it makes more sense to think of design as a process that continuously defines a system’s rules than its outcomes.”45 Cooking as an “everyman skill” and craftsmanship has not been well-shared/made value in the world connected with Internet and technology. The limited resources of people’s choice to eat for every meal and the scarce factor of the novel home cooking and eating experience, making unbalanced information between people who love to cook and who have the need to eat. So, what if we use a service-product system to connect: 1. cooks and eater, 2. online and offline,

shared kitchen space to promote and experiment. We are pursuing this model to be an “Airbnb for home-kitchen” and also a social hub in the city that enable people to cook and eat together. Moreover, via the online platform, people who love to cook and eat can find the event they like to participate. As a final goal, the model should enable people using food as a vehicle to enhancing the closeness and relationship between non-local people(mainly). Therefore, home-cooked food from everyone can serve everyone. The co-cooking space will be a hub that bring people from virtual to reality and eventually it will become an alternative of enjoy home-cooking. In the longterm, both local and non-local people are willing and motivated to share their home kitchen and cooking skills with others. Ultimately, home-cooking will be a bond to connect people and increase trust in our daily urban life.

3. space, time and human...? And what if we include the above factors into a community via technology?

DESIGN PRACTICE

SYSTEM FEATURES

COCOOK: A SOLUTION Shared Cooking Space that Gathering Cooks and Eaters

Based on the insights from the series of experimental prototypes, and the new mod-

[CoCook Service-Product System]

el’s theory of change statement, I designed this “CoCook” model as a possible solution for the problem that I studied in this design thesis.

The CoCook service-product system explains my

Apart from the APP, a CoCook website will be a

solution. There are two levels of the functional-

media to spread the shared recipes, event pho-

ity of CoCook, the “basement” layer is the main

tos, and also the food supplies. The Web sched-

co-cooking(collaborative) and co-eating(collective) culture via Internet. Currently,

and fundamental one. In the fundamental layer,

uling and ordering system would enhance the

there are CoCook APP, CoCook Website and CoCook Marketplace in this system. I will

Shared home kitchen will be the co-cooking and

experience for viewers. User can order the or next

focus on the details of the CoCook APP in this phase because it is the basic foundation

eating space that gathering cooks and eaters

event from the Chef and/or kitchen.

of the whole CoCook ecosystem.

together. The CoCook APP, a mobile application,

CoCook is a service-product system that promote kitchen space sharing to enable

APP

Site

Market

will promote kitchen space sharing to enable

“CoCook” Marketplace(future phase) will bear a

collaborative cooking and eating happenings

brand Image of “CoCook Food/Cooking Product”.

via mobile Internet technology. Product feature

We will partner with cooks to introduce home-

would be similar with Airbnb which people can

made food product (such as jam). User can test

book cooking space (kitchen). This tool has gone

and order these products at a discounted price

“CoCook” APP will utilize all

“CoCook” Web Site will be

“CoCook” Marketplace is

one step further more than airbnb. User (eater

for the event arranged via the CoCook APP. This

idle cooking space. We will

showing the cooking recipes

actually an online platform that

and cook) can host and invite non-user to par-

service design is the ultimate O2O “test-and-or-

reactivate those spaces for

from cooks and food suppli-

allows cooks/food supplier/

the primitive social activity of

ers. And all of the photos from

manufacturer to showcase their

ticipate an cooking/eating event. This would be

der” for consumable products.

human race - EATING!

users during offline cooking/

product/service for the users

eating event.

to review/test/purchase.

enhancing the possibility of growing the active population with a meaningful social offline event.

FEATURES KEY FEATURES LIBRARY Customize Your Identity & Create Profile Setting the role(cook, eater, both, space owner); the preference of using the app; create one’s profile about food. Browse Base on Your Needs: to COOK/to EAT/to SHARE User can use the APP in one or more roles. Using as a cook, one can post a cooking event, look for shared kitchen, find cooking partners, curate your cook’s profile page... Using as a eater, one can see the CoCook event nearby, make reservation, follow cooks, share events... Also, no matter cook/eater/ both or none of above, users can still share their kitchen, the platform will match the space/time/human factors to create a CoCook event. <COOKS> Find Shared Kitchen Space & CoCook Partners Cooks can view the CoCook spaces and cooking partners in list and map. User can reserve, organizing and connect with other cooks and eaters. <EATERS> Join CoCook Events(location based) Eaters can easily find CoCook eating event base on location, date or cooks. User can make reservation directly and also invite and share with friends via SNS like WeChat and Facebook. Cook’s Profile & Featured Cooks Cooks can build their professional profile with photos, videos and texts. They can be followed and reviewed by others, and featured by the APP editors.

My sketch of CoCook APP feature flowchart

Selected screens of the CoCook APP

Promote kitchen space sharing to enable co-cooking(collaborative) and co-eating(collective) culture via Internet

PART 4 CONCLUSION Design involved an object, a process operated by an entity(s) to fulfill an aim in a certain physical/virtual set up. Nowadays, design of a product and/or a system is shifting from focusing on creating a tool to fix a problem towards making people comfortable/happy with a tool whether it is physical or virtual. We emphasis the interaction between the design of the service system, human and the objects related to fulfill this system design. Internet, especially mobile Internet enable the exchange of information seamlessly and spontaneously. This thesis is to look into the possibility of injecting technology and Internet to better exchange information and human intentions (need for food consumption at a home setting). This design thesis is to illustrate how to involve citizen stakeholders within the co-cooking and eating system, and how to collect, match and exchange the social resources and create new social connections via a platform connecting online and offline. So the learning from my design thesis can be also applied to other scales practices as well, for example a non-profit community canteen project I am working on in Beijing, in which I will carry the manifesto to involve low-income people and try to use sharing to create sociability and help community building. No matter for profitable business or not-for-profit service, as Thackaraâ&#x20AC;&#x2122;s stated, we need to use system, platforms, and service to enable people to interact more effectively and enjoyablely. These platforms and infrastructures will require some technology and a lot of design.45 As a transdisciplinary designer, I will keep applying what I have learned with the social responsibility to envision the alternative nows for our world.

APPENDIX

FUTURE IMPLEMENTATION BUSINESS APPROACH

WORKS CITED

BRAND GENERAL DESCRIPTION “CoCook” APP is the Airbnb for cooking and dining space. BRAND/PRODUCT/SERVICE “CoCook” Web Site is the Pinterest. com for Cooking Recipes. RESTAURANT/ “CoCook” Marketplace is the Fancy. CATERING com for Dishes/Food Ingredient ordering.

COCOOK

COOKS/CHEFS

1. John Thackara: In the Bubble: Designing in a Complex World. The MIT Press, 2006. Print. pp.4 2.3. John Thackara: In the Bubble: Designing in a Complex World. The MIT Press, 2006. Print. pp.6 4. Vaclav Havel. From the handwriting of Victor Papanek‘ personal notebook. (no time detail) 5. John Thackara: In the Bubble: Designing in a Complex World. The MIT Press, 2006. Print. pp.7-8

USER(EATER)

6. Wikipedia: “Potluck” definition. http://en.wikipedia.org/wiki/Potluck (Accessed on 20 April 2015) 7. Jacob Blumenfeld, Chiara Bottici and Simon Critchley (eds): The Anarchist Turn: The Politics of Commensality. Pluto, London, 2013. Print. pp.40

FOOD SUPPLIER/ MANUFACTURER

COCOOK

8. Jacob Blumenfeld, Chiara Bottici and Simon Critchley (eds): The Anarchist Turn: The Politics of Commensality. Pluto, London, 2013. Print. pp.36

FARM (TO EATER/COOK)

9. The World’s Longest Table. UNstudio. http://www.arcturis.com/Blog/tabid/65/Article/68/The-Worlds-Longest-Table.aspx. (Accessed on 20 April 2015)

COOK/CHEF

10. John Thackara: In the Bubble: Designing in a Complex World. The MIT Press, 2006. Print. pp.6 11. Food is “the most important material in the world” says Marije Vogelzang.。。 http://www.dezeen. com/2014/07/08/marije-vogelzang-eating-designer-interview-food-course-design-academy-eindhoven/ (Accessed on 29 April 2015)

KITCHEN SHARING COCOOK SERVICE

12. Go Slow Cafe. http://www.marijevogelzang.nl/studio/restaurant_and_hospital_concepts/Pages/Go_ slow_cafe.html (Accessed on 20 May 2015) 13. Connection Dinner http://www.marijevogelzang.nl/www.marijevogelzang.nl/PROJECTS/Paginas/connection_dinner.html (Accessed on 20 May 2015)

REVENUE MODEL COCOOK APP

$ CONTENT/EVENT

USER (EATER) $%

COCOOK APP COCOOK APP/EVENT INTERACTIONS

$% CONTENT

EATING CONTENT SHARING

FRIENDS & SOCIAL MEDIA

CONTENT/ FOOD/EVENT

COOKS (EVENT)

COOKING CONTENT/EVENT

WORD OF MOUTH MEDIA VALUE

$ FOOD BRAND (AD) STAKEHOLDERS

MEMBERSHIP

14. Go Slow Cafe. http://www.marijevogelzang.nl/studio/restaurant_and_hospital_concepts/Pages/Go_ slow_cafe.html (Accessed on 20 May 2015) 15. Sharing Dinner. http://www.marijevogelzang.nl/www.marijevogelzang.nl/PROJECTS/Paginas/sharing_dinner.html (Accessed on 20 May 2015) 16. Go Slow Cafe. http://www.marijevogelzang.nl/studio/restaurant_and_hospital_concepts/Pages/Go_ slow_cafe.html (Accessed on 20 May 2015) 17. EatWith. http://www.eatwith.com/ (Accessed on 22 May 2015) 18. Munchery. https://munchery.com/menus/ (Accessed on 22 May 2015) 19. Blue Apron. https://www.blueapron.com/ (Accessed on 22 May 2015)

CHANNELS

VALUES

20. Uber Eat. http://ubereats.com/ (Accessed on 22 May 2015)

21. Feastly. https://eatfeastly.com/ (Accessed on 22 May 2015) 22. Kitchen Surfing. https://www.kitchensurfing.com (Accessed on 22 May 2015)

ACKNOWLEDGMENTS

23. Smart Dumb Thing Project. http://sichunsong.com/crafts (Accessed on 22 May 2015) 24. Mark Rolston. The Future Of Smart Things Is Dumb http://www.fastcodesign.com/3033781/innovation-by-design/the-future-of-smart-things-is-dumb (Accessed on 22 May 2015) 25. Le Corbusier Kitchen Conservation.。 http://www.moma.org/explore/inside_out/category/le-corbusier-kitchen-conservation (Accessed on 22 May 2015) 26. Project Concept Kitchen 2025. http://www.conceptkitchen2025.com/ (Accessed on 22 May 2015)

First of all, I would like to express my gratitude to my thesis advi-

sor Raoul Rickenberg for his guidance and patience.

28. Definition of yī shí zhù xíng.） http://baike.baidu.com/subview/360935/16594691.htm (Accessed on 22 May 2015)

I would like to thank my partner Alan Tsin, and my friends Yoko

29. John Thackara: In the Bubble: Designing in a Complex World. The MIT Press, 2006. Print. pp.6, pp.131

Wang and Will Wang who are also the event team. They gave me

30. John Thackara: In the Bubble: Designing in a Complex World. The MIT Press, 2006. Print. pp.87

great help in my project and my life.

31. John Thackara: In the Bubble: Designing in a Complex World. The MIT Press, 2006. Print. pp.87

In addition, I want to say thank you for the more than 100 people

32. Restaurant Day. http://www.restaurantday.org/info/about/ (Accessed on 22 May 2015)

I cooked for during the project period. I could not arrive here with

33. Restaurant Day. http://www.restaurantday.org/info/about/ (Accessed on 22 May 2015)

outcome without your encouragement, suggestions and accom-

34. Interview With Marti Guize. http://design.designmuseum.org/design/marti-guixe (Accessed on 25 May 2015)

paniment.

35. Definition of Min Yi Shi Wei Tian. http://baike.baidu.com/subview/118815/5141429.htm (Accessed on 22 May 2015)

I would also like to thank Jamer Hunt, Clive Dilnot, Patricia Beirne, Lara Penin and my peers in MFA Transdisciplinary Design and our

36. New York Immigrant Population. http://www.nyc.gov/html/dcp/html/census/nny_exec_sum.shtml (Accessed on 20 April 2015)

alumni.

37. Beijing Immigrant Population. http://news.xinhuanet.com/local/2015-01/22/c_127411036.htm (Accessed on 20 April 2015)

In the end, I’d like to thank my mother, families and best friends. Thank you for your love.

38. Shanghai Immigrant Population. http://sh.sina.com.cn/news/b/2014-02-27/083983530.html?from=sh_ xgbd (Accessed on 20 April 2015) 39. The On Day of Immigrant in Beijing. http://money.msn.com.cn/story/20131025/09591624899.shtml (Accessed on 20 April 2015) 41. Research report ‘Go Home For Dinner with China Metropolis White-collar Working Class’ by Horizonkey Research Group & Benlai.com 2014.7 http://www.horizonkey.com/c/cn/news/2014-07/22/news_2493. html 42. Go Home to Eat is a Dream. http://shipin.people.com.cn/n/2014/0711/c85914-25269174.html (Accessed on 20 April 2015) 43. A Theory of human motivation: A.H. Maslow. Psychological Review, Vol.50 (1943), pp. 370-396 44.。 Definition of Action Research. http://en.wikipedia.org/wiki/Action_research. 45、。 John Thackara: In the Bubble: Designing in a Complex World. The MIT Press, 2006. Print. pp.6

Parsons The New School For Design | School of Design Strategies MFA Transdisciplinary Design | Thesis Book 2015 | Sichun Song