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RecipeTastic !

RecipeTastic !. The kitchen of the 22nd century. Team Fresh-Perked. Who We Are. Eric Dutko A software engineer working in northern NJ who can't wait to finally complete his MS in HCI this May. Who We Are. Rich Morris Crazy-haired skateboarding dude. EMAC/STSS double major (nuts!).

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RecipeTastic !

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  1. RecipeTastic! The kitchen of the 22nd century. Team Fresh-Perked

  2. Who We Are • Eric DutkoA software engineer working in northern NJ who can't wait to finally complete his MS in HCI this May.

  3. Who We Are • Rich MorrisCrazy-haired skateboarding dude. EMAC/STSS double major (nuts!).

  4. Who We Are • Robin SenseneyThe notorious Blazing Bunny. Junior EMAC, who wants to reduce people’s stress through design.

  5. Who We Are • Zak LinderMaster of CSS. Also EMAC. Thinks New Jersey is pretty okay.

  6. Activity: CookingWhat’s “Serving Size” mean, anyway?

  7. Audience • Home/Family cooking, from food out of fridge to food on the table.

  8. Sampling • Range of cooking skill from novice to very experienced

  9. Mediations • Sink, Stove, Pots, Pans, Measuring cups, Ingredients, Utensils, Recipe, Plates, Bowls

  10. Tasks • Pre-prep • Prep • Plan • Transfer • Stir • Serve • Clean

  11. Analysis

  12. Dissatisfactions • difficulty converting measurements • limited supply of ingredients • concern and confusion over serving size

  13. Dissatisfactions • difficulty with tools (e.g. a set of bowls that are very heavy and stored high up) • uncertainty over how to use certain tools (e.g. difficulty with the egg yolk separator) • lack of desired tools (no 1/2 tablespoon)

  14. Scenarios“My husband would love me if I made a better cup of coffee! :(”

  15. Current • Require (and inspire) continuous adjustment • Satisfying and creative experiences • Characterized by constant task-switching • Governed by “micro” time constraints • Demand mental and physical multitasking

  16. The Future • Still fun and creative, but with help • Hear the recipe instructions as you go • “Google” your cabinets to find the sugar • Ask your kitchen, “What’s half of 3/4?”

  17. Requirements“Kitchen, what do I do next?”

  18. Inventory management • Equipment instructions http://planetross.files.wordpress.com/2008/08/l-7-753-kitchen_utensils-z000zj2u1.jpg

  19. Recipes and guidance • Calculations and adjustments http://www.culturalheritagetourism.org/images/extras/fourSteps.jpg

  20. Cultural ImplicationsThe walls have ears.

  21. Cultural Negatives • Technology invading our lives • Divulging information • Advertising intrusion

  22. Cultural Positives • Less time spent cooking • A greater ability to experiment

  23. Development LimitationsLet’s redo your kitchen, mmkay?

  24. Technology • It’s expensive! • No-touch technology still in beta • Voice recognition http://www.planarembedded.com/technology/touch/images/projected-cap-final.jpg

  25. Installation • Modular system has to be created to fit any kitchen environment http://dsc.discovery.com/technology/tech-10/gallery/future-kitchen-324x205.jpg

  26. ImpactJust as good as fresh-perked!

  27. Development Cost • Large Overhead: • Investment in technologies • Consultation http://www.news.com.au/common/imagedata/0,,6016983,00.jpg

  28. Revenue • Cost passed on to consumers until product takes off • Product placement http://designicons.harrods.com/images/heinz-large.jpg http://www.wazzan.com/dynamicdata/brandImages/gglo.jpg

  29. Impact on the Market • Superficially: anyone that owns a kitchen • Specifically: High income • Future innovations may lower the cost http://www.dailyolive.com/images/kitchen_connect.jpg

  30. Market Direction • Full integration of cooking functions • Eventual integration into other areas of the house

  31. Thank you! Questions? Team Fresh-Perked

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