Wednesday, 25 May 2016

Feedback

Central proposition: 
Swap paragraphs: Food, Table customs, Design

Design in proposition: 
Why a guide?
How is it different from existing guides?
What are we doing differently? 
What do we see currently that does similar things?
How does design work in this space?
What was available historically communication wise?

Can unpack anxiety, cultural shock. 
In intro, prop and aim.

Sentence starter she gave us: 
"changing small ways to empower..."





Thursday, 19 May 2016

Proposal (things to talk about)

(page 139)
https://books.google.co.nz/books?id=iutmAgAAQBAJ&pg=PA139&dq=food+empathy&hl=en&sa=X&ved=0ahUKEwjhy-2gxeXMAhUkIqYKHTUUD6AQ6AEIJzAC#v=onepage&q=food%20empathy&f=false

fast food in new zealand
http://www.nzqa.govt.nz/assets/qualifications-and-standards/qualifications/ncea/NCEA-subject-resources/home-economics/91469-B/91469-EXP-B-student1-001.pdf

Introduction:

-Background- Commercialized food (fast food creating a loss in value/cultural identity in Japanese food).
-Audience= students 18-30
-Why do you have an interest in etiquette in Japanese culture?
-This project was born out of...
-This proposal will explain...(It's a self written brief- interest in topic, personal), (briefly suggest that we will be explaining empathy- respecting, learning philosophies and expectations in Japan).


Central proposition:

-User Experience in print can...
-Design process reading
-Talk about addressing the issue of empathy (globalization of food- it doesn't taste the same or have the cultural etiquette)
-Globalization has introduced Japanese food to New Zealand but the wrong etiquette was learned.


Aim:

-What do we want the audience to get out of our guide?
-How is our guide different from other guides?


Theory:

Theories that support our design idea/ approach
-Fast food theory
-Design Process theory
-Historical info theory
-Empathy theory
-Semiotics?


Design Process

Identify our interest, roles, responsibilities, strengths.
How they are unique.
When did we decide to combine our project? 


Wednesday, 18 May 2016

Sociology

I think looking into sociology and behavior is a good idea. 

I copied and pasted stuff from that reading you found. I think it's useful to help us find a design strategy. 

Haven't read much into this yet but let me know how much you understand about it.


Design for Socially Responsible Behavior: A Classification
of Influence Based on Intended User Experience 

Nynke Tromp, Paul Hekkert, Peter-Paul Verbeek 


The framework shows how behavior forms an intermediate stage between social implications and the user-product interaction, and thereby respectively between collective and individual concerns. The latter explains, respectively, the reason for influencing and the way of influencing.


Could choose a design strategy from the theory you found. Which one do you reckon suits the topic more?


Four types of influence based on the dimensions of force and salience. Below are examples of each strategy from that reading. The numbers in chart correspond to the numbers below.




1. Create a perceivable barrier for undesired behavior (pain). This strategy warns the user about injuries, or uses actual physical stimuli that harm either the users or the products they are using (e.g., a car). Figure 12 shows how natural stones are placed to prevent cars from being parked at places that were not intended for this use. This strategy uses a so-called physical punisher for unwanted behavior (the car will be heavily damaged if one decides to park there anyhow). Psychologists commonly agree that enduring behavioral change can only be developed if a reinforcer, rather than a punisher, consistently follows the behavior. Although very effective, this particular approach is a situational and temporary solution and does not result in an enduring change of behavior.


2. Make unacceptable user behavior overt (shame). This strategy leads to products that make illegal behavior, or behavior we commonly regard as socially unacceptable, publicly visible. Figure 13 shows the Hygiene Guard, which is designed to make sure employees wash their hands after toilet use. The Hygiene Guard activates a flickering light attached to the employee’s badge as soon as the soap dispenser isn’t used and/or the water tap does not run for at least 15 seconds. This strategy increases the pressure of and extends an already existing social norm.


3. Make the behavior a necessary activity to perform to make use of the product function. When interacting with a product, the user has a specific goal related to the product function. This strategy is about including a design element that requires the user to perform a specific behavior to reach his or her goal. Figure 14 shows the Social Cups designed by Niedderer. The cups can only be placed securely on the table when linked to other cups. The social interaction becomes a necessary activity for the cups to achieve stability. This strategy relies on the motivation of the user to make use of the product function. As soon as users consider the behavior to require more effort than they are willing to give to achieve the goal, the strategy most likely will fail.

4. Provide the user with arguments for specific behavior. This strategy provides the user with objective information about the consequences of certain behavior. A well-known example, shown in figure 15, is the cigarette package that contains explanations of the consequences of smoking. This strategy tries to address, shape, or alter attitudes, rather than directly facilitating behavior. Studies have shown that people prefer to make choices that can be more easily substantiated by verbal arguments, even when they would eventually appraise other options as better ones.

5. Suggest actions. This strategy explicitly proposes certain actions or suggests certain specific behavior. For example, typical RSI prevention software suggests that computer users do small exercises when working on their computer to decrease the chance of developing persistent injuries (Figure 16). This strategy can explicitly use information to ground the suggestion, but it is not necessary. When the product also provides arguments, it aims at changing attitudes and facilitating behavior. In cases where it does not, it seeks to trigger a more temporary and automatic reaction (e.g., a gear sign on the dashboard of a car that suggests when the driver should shift gears).

 6. Trigger different motivations for the same behavior. This strategy adds an extra function to the product that elicits the desired behavior. To illustrate, the garbage bin along the highway is designed as a basket used in sports to score (Figure 17). By its design, it gives a different meaning to the action of throwing garbage in the bin. A strong aspect is that the strategy thereby aims at a different but intrinsic motivation for the behavior.

7. Elicit emotions to trigger action tendencies. This strategy tries to elicit an emotion to seduce people to certain reactions. The smiley in figure 18 is placed on the side of a section of road that needs maintenance and forces the driver to slow down. The smiley explicitly thanks drivers for their
understanding, with the expectation that the driver will not get agitated and start driving recklessly. This strategy aims at influencing the affective component of the attitude system to shape or change an attitude and therefore the evolving behavior.

8. Activate physiological processes to induce behavior. This strategy makes use of human physiological processes that result from bodily states so that specific behavior is more likely to occur. The table Go-to-Move, in figure 19, requires its users to stand rather than sit during a meeting. The standing posture is expected to lead to a more active mood. This strategy aims at stimulating preferred attitudes by activating physiological processes of which users are often unaware.

9. Trigger human tendencies for automatic behavioral responses. This strategy activates a human tendency by creating a perceptual stimulus. The light switch in figure 20 plays with the human inclination toward order and a preference for symmetry.26 By attracting attention to its asymmetrical position when the light is on, users will be more inclined to turn it off when the light is not needed or when leaving the room. This strategy makes use of human automatic behavioral responses that are instinctive or learned.

10. Create optimal conditions for specific behavior. This strategy uses design to create an optimal situation in which the desired behavior can occur naturally. An example is the coffee machine in the hallway of a company. A coffee machine in the hallway (Figure 21) encourages people to gather at a neutral place. This situation naturally results in small talk between colleagues who might not interact in the normal course of the day. This strategy manipulates the conditions so that behavior can occur naturally but does not necessarily interfere in the underlying psychological processes of the behavior.

11. Make the desired behavior the only possible behavior to perform. This strategy uses design to make behaviors other than the desired one impossible. An example is the positioning of bus stops, which determines the distance that passengers


Bridging Concerns: Repositioning the Designer


choosing a strategy requires some additional considerations.

Coercive influence can be an effective intervention for specific types of social issues. Coercive interventions are often experienced as conflicting with individual freedom and therefore can only be applied in instances in which the desired behavior is almost unanimously agreed upon. Nobody revolts against the reasoning behind such a design strategy when it concerns matters of life and death. Creating obstructions so that drivers cannot exceed the limit of 30 kilometers an hour within a school and playground area is acceptable and understandable. However, designing obstructions that prevent homeless people from sleeping on public benches becomes already more debatable. Coercive influence is very  restricting, and it therefore requires authority to be applied. As a result, the public domain and institutional domains are domains for which coercive design often is suitable, in that government and managers have the authority to implement such interventions. In the private domain, a radio for personal use that starts malfunctioning as soon as too much energy is consumed is an example of coercion. When it concerns the private domain, coercive influence can only be applied when collective and individual concerns are in line with each other.

Persuasive influence also is best applied when collective concerns are in line with individual concerns, which means they are easily identified or experienced as individual concerns. Many interventions that use persuasion are about health or safety issues, which are easily related to and accepted by the individual. However, persuasive interventions can easily fail as soon as they concern behavior that has long-term implications but that collide with short-term matters. A good example is smoking behavior. Smoking in the long term conflicts with concerns about health, but in the short term addresses concerns of enjoyment. Persuasive interventions are present in all domains but are presumably most successful when interaction with them occurs on a voluntary basis. A campaign alongside the road to promote safe driving behavior most probably is less effective in influencing behavior than the (purchased) personal digital sport coach that structures your behavior during exercise.

Of course, social issues often do not deal with matters of life and death or with concerns that are in line with short-term individual concerns. Many issues are constructed around collective concerns that are often not related to individual behaviors. In addition to sustainability, these issues are often socially constructed issues, such as immigration, integration, discrimination, and social cohesion. Within these phenomena, seductive influence can be very useful in eliciting desired behavior because these phenomena often do not allow for enforcement or explicit arguments. Forcing people to talk to their foreign neighbor is simply unthinkable, and providing explicit explanations to people about how contact with neighbors contributes to cohesion in the area somehow does not sound so compelling so as to influence behavior. It is especially for these issues, which leave governmental institutions powerless, that design can offer elegant interventions

Decisive influence is a very strong influence in that the design makes the desired behavior the only possible behavior. However, the application of this influence is limited. The design of infrastructure and buildings typically is decisive design: The design of infrastructure determines the distance of a public institution to a bus stop and thereby influences physical activity, or determines the width of an alley and thereby its access to cars. But social behavior, such as communication, is hard to influence with decisive design. Moreover, decisive design can easily lead to unpleasant experiences. As soon as the government decides to take away half of the bus stops to stimulate physical activity, objections can be expected

Most, if not all, social issues deal with human behavior. Deliberately affecting behavior to stimulate specific social implications requires a redefinition of the role of the designer. Although designers can never fully predict the social implications of their design, and although the political significance of artifacts changes over time, this reality does not imply that designers should refrain from taking seriously the social implications of their designs. Designers no longer can hide behind the needs and wishes of the consumer; instead, they have to take responsibility as “shapers” of society. Doing so entails a shift from a user-centered approach to a society-centered one. In defining desired social implications and behavior, it is the designer’s task to incorporate relevant experts, such as sociologists and policy makers, as well as citizens. Subsequently, it is the designer’s quality and expertise that can translate the collective concerns to individual concerns by means of design.


Tuesday, 17 May 2016

Group meeting with similar topics


Design for Socially Responsible Behavior: A Classification
of Influence Based on Intended User Experience

Nynke Tromp, Paul Hekkert, Peter-Paul Verbeek 

http://www.mitpressjournals.org/doi/pdf/10.1162/DESI_a_00087


-How do we gently persuade our audience to learn about etiquette without being too harsh?
-Interactive guide plays on that? Makes it more of an experience? More playful?
-Sociology


Ideas:
Print
UX
Packaging (Branding)
Interactive table?

Friday, 13 May 2016

feedback from shared moment

Tell me if you can't read the text! I have the images with me. 










Specify the topic more?

Clarify the communication of project

Clarify the structure



Semiotics is a good theory

Why is etiquette interesting?


editorial and illustrated book


Make the audience clearer e.g. 18-35 year old travelers.


Could be like a tourist guide.

follow what others have done before?

How could the audience could interact with the knowledge to be able to get it?


The theories could include different ways/techniques of learning?(ways to teach people knowledge)


Use methodologies.
-They are a way of working
-ways to simplify ideas
-how to use in an interactive way

examples of methodologies
-How scale and colour affects whether you eat
-textures, economics



Can they deviate from the traditional ways?


Could be a field guide? Provide knowledge through 24 hours?



Food is social thing idea

Do they share the experience with someone to active the experience/knowledge?

Do they practice with someone else?





Monday, 9 May 2016

shared moment headings (draft)

Show & Tell
Japanese food and eating etiquette 

my research question/central proposition is:
(state what your central proposition is, or if you have not yet determined one, then what your research question is).


A tangible guide can be used to understand why food, etiquette and manners are important in the cultural identity of Japan. It can also help future travelers learn appropriate eating etiquette and manners before going to Japan.


-----------

How can a interactive guide be used to challenge westernised perception of Japanese dining and help future Kiwi exchange students who are interested in travelling to Japan learn and establish a confident understanding of food that is embedded in Japanese table manners and etiquette?
 

-----------

I have been reading:
(these are the theories, ideas, narratives, etc. that have contributed to your understanding of your topic and/or your understanding of the design approach you may be taking towards it - design has theories too).


"Less noticeable signs can catch us off our guard and rob us more insidiously of our sense of security. Most of the picturesque (vivid) details that strike travellers as weird have to do with table manners."- Margaret Visser

“We turn the consumption of food, a biological necessity, into a carefully cultured phenomenon. We use eating as a medium for social relationships: satisfaction of the most individual of needs becomes a means of creating community" – Margaret Visser

"...a foreign culture is not easily shared; one must learn its language, penetrate its symbols, get the feel' for it that only comes from protracted interaction and a sustained effort at understanding."  -Pierre L. van den Berghe, pg 9
Van Den Berghe, P. L. (1984). Ethnic cuisine: culture in nature. Ethnic & Racial Studies7(3), 387.

The Five Stages of Culture Shock: Critical Incidents around the World by Paul Pedersen
"Without a fixed cultural identity, the multicultural person is forced back on her or his own subjectivity to interpret experiences. It is easy for the multicultural person to be overwhelmed by the cultural context."

Culture: A Critical Review of Concepts and Definitions

“Culture consists of patterns, explicit and implicit, of and for behavior acquired and transmitted by symbols, constituting the distinctive achievements of human groups, including their embodiment in artifacts; the essential core of culture consists of traditional (i.e., historically derived and selected) ideas and especially their attached values; culture systems may, on the one hand, be considered as products of action, on the other, as conditioning elements of future action. “Alfred Kroeber and Clyde Kluckhohn, 1952, p. 181)

Gannon, M. J. (2008). Paradoxes of Culture and Globalization. Los Angeles: SAGE Publications, Inc.
“As globalization has proceeded, it has created many changes that influence all or most of us, sometimes in very minor ways and at other times critically.”

------------------

"Other people, in other parts of the world today, have rules that are different from ours, and it is important to try to comprehend the reasoning that lies behind what they do if we are to understand what we do and why." - Margaret Visser

"We still remember that breaking bread and sharing it with friends "means" friendship itself, and also trust, pleasure and gratitude, becomes, in its sharing, the actual bond which unites us."
- Margaret Visser

"Family dinners are rituals too, even though the typical "plots" of a family meal might include the device of lowering the level of formality as compared with other ritual occasions... Conventions, as the word suggests, are attitudes and patterns of behaviour we have in common: we "come together" in accepting them, or at least in knowing what they are, as everybody does - everybody, that is, with whom we are accustomed to associate." - Margaret Visser 

"Food is still our ritual relaxation our chance to choose companions and talk to them, the excuse to recreate our humanity as well as our strength, and to renew our relationships." - Margaret Visser
"when you buy "ethnic food," you're essentially buying it from people who learn to cook it on the fly, mostly men, who have often never cooked back home. What ends up happening is they hide technical deficiencies behind salt, butter, and fat. That's the food we have gotten used to."
-Roberto A. Ferdman

How Americans pretend to love 'ethnic food'

"The word ethnic has this complex history of both trying to reflect changing relationships and understandings of culture and trying to avoid more taboo terms.   It came into play mostly in the 1950s, and is most commonly used in the world of food to mark a certain kind of difference — difference of taste, difference of culture."
-Roberto A. Ferdman

"Superficial understanding of a culture is often said to be worse than no understanding at all."
"..it gives one a false conviction that he knows it all."

Japanese Culture and Behavior: Selected Readings by Takie Sugiyama Lebra, ‎William P. Lebra



------------------

I have been looking at:
(this is where you outline the most influential exemplars or design precedents that have informed your ideas of how you will respond to your topic as a designer).

Cultural semiotics, info graphics artist models?

(moodboard visuals)
-east and west
----------------


----------------






----------------


I am thinking about designing:
(this is where you either state or speculate on what your response to the topic will be. Some will be quite fully developed; others will be at a preliminary or exploratory  stage. Either way, something is required that tells us how you are thinking about what you might eventually make).

-moodboard of books (S, R)
-moodboard of japanese aesthetics(R)
-Mindmap (S)


-----------
We are thinking of designing a guide that aims to teach future exchange students about Japanese eating etiquette through text, imagery and tangible elements that our audience can interact with to make the learning more innovative and fun. It also makes it more unique from other learning guides that are out on the market. We aim to use Japanese aesthetics throughout the book to ensure our whole concept works cohesively and help set the theme.

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This is my design work at this stage:
(this can be sketches, images, iterations, photos of prototypes, anything that shows at least the beginnings of a design concept/idea/direction).

interactive parts of book

-chopstick holder(R) - bring bluetack, put everything into a moodboard
-japanese setting(S) - follow the image example (have photograph images)

http://bronmarshall.com/2010/spring/turning_japanese.html

Friday, 6 May 2016

design approach inspiration

Stuff on semiotics:
http://visual-memory.co.uk/daniel/Documents/S4B/sem08.html

Pdf of modern manners:
Wikiel, Y., & Pirie, K. (2014). The manual of: MODERN MANNERS. (cover story). Real Simple15(6), 148-157.
http://eds.a.ebscohost.com.ezproxy.massey.ac.nz/eds/pdfviewer/pdfviewer?sid=ed41cfdc-af7e-4939-85c2-6f1a795472f4%40sessionmgr4003&vid=0&hid=4102

article on Japanese food culture:
http://web-japan.org/factsheet/en/pdf/36JapFoodCulture.pdf

infographic Sushi handbook design:
http://design-etiquette.com/the_sushi_handbook.html






Book on tea: https://www.behance.net/gallery/6655823/Tea-Hee-Book
-images and type have a origami feel


Book devided into sections: https://www.behance.net/gallery/27224821/Amsterdam

https://www.behance.net/gallery/20060421/Cantonese-survival-guide

Use of type, colour, pattern: https://www.behance.net/gallery/22857217/Honolulu-Travel-Book



Use of symbols, humor: https://www.behance.net/gallery/2539139/DIY-Guide


Comic style, digital companion: https://www.behance.net/gallery/15870991/Sushi-Recipe-Comic-Book


https://www.behance.net/gallery/29736263/banzai-japan-for-the-investigative-book



editorial/info graphic approach: https://www.behance.net/gallery/10632043/Travel-Book


Using see through pages, integration of teaching gestures into an app: https://www.behance.net/gallery/1569287/Chips-to-Sushi-A-Gesture-Guide



guide to ekiben: https://www.behance.net/gallery/23584949/Ekiben-Guide


Thursday, 5 May 2016

Put proposal draft writing here

Introduction/Background

"...a foreign culture is not easily shared; one must learn its language, penetrate its symbols, get the feel' for it that only comes from protracted interaction and a sustained effort at understanding." 
-Pierre L. van den Berghe, pg 9
Van Den Berghe, P. L. (1984). Ethnic cuisine: culture in nature. Ethnic & Racial Studies7(3), 387.

Food, Etiquette and Manners go hand in hand in everyday life in Japan. They are social practices inherited through history and have strong connections to the roots of Japan. The interest in Japanese culture continues to grow in New Zealand. An example being Japanese food influencing many restaurants and outlets. As a result, the rate of New Zealanders going on exchanges to Japan increases each year. Through globalization there has been a loss of Japanese identity with the promotion of western values and beliefs. This has caused Japanese food to join the fast food chain ,and the food altered and adapted to suit New Zealand tastes. Consequently there is a lack of ‘authenticity’ as the original cultural roots are forgotten and the value of the food is lessened.

A lack of knowledge of the culture embedded in Japanese food is an obstacle for New Zealand travelers going to Japan. Western stereotyped etiquette causes them to be unaware of etiquette and manner taboos they perform. How we eat is a cultural and social expression and as a result it is harder for foreigners to belong if appropriate manners and etiquette are not followed.

Our proposal sets out to explain our journey and proposed design response. Through the use of different theories, we will analyze why food, manners and etiquette are important in the cultural identity of Japan and how appropriate Japanese etiquette can change how food is experienced for a New Zealander in Japan. We will also outline where the project will head, in providing practical ways of teaching knowledge related to eating etiquette and manners to future travelers to Japan. This is beneficial, as it will enable them to make a good impression and easily transition from western culture to Japanese culture.

-------------------------


“We turn the consumption of food, a biological necessity, into a carefully cultured phenomenon. We use eating as a medium for social relationships: satisfaction of the most individual of needs becomes a means of creating community" – Margaret Visser

Japan and New Zealand have been maintaining a friendly relationship since the post World War II. New links were established after the war and Kiwi culture has continued to be enriched by Japanese influences. Japanese food culture is one of the few aspects that were inherited from Japan and has continued to do so these days. However through globalization, Japanese cuisines in New Zealand have since then be changed altered and adapted to fit in New Zealand’s fast food chain aspect. Original cultural roots are often ignored and forgotten as a result which starts to become problematic for students who are intending to study in Japan. Stereotyped etiquette are often followed but they do not correspond with the etiquette that they have in Japan. They become distant to these cultural practices, leading to a disconnection in relationship with the Japanese. (Still need to write more)


-----------------------------

Central Proposition/ Research Question

A tangible guide can be used to understand why food, etiquette and manners are important in the cultural identity of Japan. It can also help future travelers learn appropriate eating etiquette and manners before going to Japan.



"Although the majority of Japanese don't believe in one specific religion but combine aspects of several religions in their daily lives, Shinto is the prosthetic religion that originated from Japan."

"matsuri are festivals celebrating religious traditions through out the year. They are mostly Shinto festivals and devoted to different gods and local traditions depending on when and where they are celebrated."

"Iki and wabi-sabi have many things in common, and together they constitute the basis od aesthetic ideals in present day  Japan as well as Japanese behavior."

http://lccpgdesign.com/2013/students/lei-wang/projects/how-does-wabi-sabi-influence-japanese-contemporary-design

https://lissaliane.wordpress.com/2013/05/08/book-design-wabi-sabi/

http://alexbakkerdesign.com/project/wabi-sabi/


---------------------------

How can a interactive guide be used to challenge westernized perception of Japanese dining and help future Kiwi exchange students who are interested in travelling to Japan learn and establish a confident understanding of food that is embedded in Japanese table manners and etiquette? 


---------------------------

Aim

Through Research we found globalized Japanese food has caused a loss in value of manners and etiquette in NZ. This prompted us to create a helpful guide for future travelers to Japan. Through detailed research and personal experience, we want to gently educate our audience to establish a confident mind about Japanese food and its embedded etiquette. This is so they are well prepared before their trip to Japan and to settle into a new environment with ease. Our guide will familiarize and provide knowledge for travelers. This will help them understand proper eating etiquette and manners used everyday in Japan.


--------------------------

The fast food identification in Japanese restaurants compelled us to create a helpful guide for future exchange students who are interested in travelling to Japan. Through detailed research and personal experience, we want to gently educate our audience to establish a confident mind about Japanese food and its embedded etiquette so they are well prepared before their trip begins. This is key to settling in a new environment and avoid misunderstandings; reducing the cultural shock. This guide will provide a gateway into a rarely discussed topic in order to challenge westernised perception of Japanese dining derived from common stereotypes.  

--------------------------



Theory

"consumer culture is often carried away by the seasonal colour schemes and special feelings, rituals associated with each of the seasons."

http://www.slideshare.net/Semiotico/japanese-semiotics-aesthetics


Cultural semiotics
Basic Tasks of Cultural Semiotics. In: Gloria Withalm and Josef Wallmannsberger (eds.) (2004), Signs of Power – Power of Signs. Essays in Honor of Jeff Bernard. Vienna: INST, p. 56-89.
http://faculty.georgetown.edu/irvinem/theory/Posner-basictasksofculturalsemiotics.pdf

“culture may be regarded as a hierarchy of particular semiotic systems, as the sum of texts and the set of functions correlated with them, or as a certain mechanism which generates these texts”.

https://culturedecanted.com/2014/10/08/the-semiotics-of-cutlery-eating-food-symbolically-off-course/

The term “cultural semiotics” has been used since Ernst Cassirer (1923-29) suggested describing certain kinds of sign systems as “symbolic forms” and claimed that the symbolic forms of a society constitute its culture. Cultural semiotics is that subdiscipline of semiotics which has culture as its subject.

-Comparisons of east against west in eating styles?



west
 east


http://www.orange-red.com/blog/2012/04/01/cultural-differences-china-vs-west/

https://foxhugh.com/multicultural/figuring-out-cross-cultural-dining-etiquette/

Types of Etiquette
1) Seating – Who sits where?  What sort of chairs and tables do you have?How do you sit?
2) Utensils – What utensils are used for eating?  Are there any rules about how to use the utensils?What foods require utensils and what foods can be eaten with your hands?
3) Body Language – Are there any rules about posture?  Are there any rules about chewing your food?
4) Conversation – What are acceptable topics at the dining table?
5) Noises – Is slurping allowed?  How noisy can your chewing be?
6) Drinking – What are some common toasts?  Are there any special rules about filling glasses?
7) Timing – When do you arrive at a home or restaurant?  When do you sit down?Is there a particular order to what you drink or eat?  When do you leave a home or restaurant?
8) Reciprocity – Do you tip? If you do tip then how much do you tip?  If you are invited to dinner do you have to repay the host with a dinner?



Cultural Taboos



Van Den Berghe, P. L. (1984). Ethnic cuisine: culture in nature. Ethnic & Racial Studies7(3), 387.
retrieved from: http://www.tandfonline.com.ezproxy.massey.ac.nz/doi/pdf/10.1080/01419870.1984.9993452

" Commensalism is our central social ritual. Thus, we combine our two most powerful behavioral reinforcers: food and sociality." pg 10

"Inevitably, ethnic food can fall victim to its success. Once its popularity earns it a place in the mass market, it loses all value as an ethnic marker, and thus becomes 'deethnidsed.'"pg 9

"Ethnic cuisine is the easiest and most pleasant way to cross ethnic boundaries. As eating together is perhaps the most basic expression of human sociality, ethnic cuisine could well be the ultimate reconciliation between a diversity we cherish and a common humanity we must recognize if we are to live amicably together." pg 11

"Less noticeable signs can catch us off our guard and rob us more insidiously of our sense of security. Most of the picturesque (vivid) details that strike travelers as weird have to do with table manners."

“We turn the consumption of food, a biological necessity, into a carefully cultured phenomenon. We use eating as a medium for social relationships: satisfaction of the most individual of needs becomes a means of creating community" – Margaret Visser



Culture: A Critical Review of Concepts and Definitions


“Culture consists of patterns, explicit and implicit, of and for behavior acquired and transmitted by symbols, constituting the distinctive achievements of human groups, including their embodiment in artifacts; the essential core of culture consists of traditional (i.e., historically derived and selected) ideas and especially their attached values; culture systems may, on the one hand, be considered as products of action, on the other, as conditioning elements of future action. “Alfred Kroeber and Clyde Kluckhohn, 1952, p. 181)



(An Ethnography of dinner entertainment in japan) reading:
"Superficial understanding of a culture is often said to be worse than no understanding at all."

"..it gives one a false conviction that he knows it all."
"..an ethnic cuisine is associated with a geographically and/or historically defined eating community."


The Five Stages of Culture Shock: Critical Incidents Around the World By Paul Pedersen
"Without a fixed cultural identity, the multicultural person is forced back on her or his own subjectivity to interpret experiences. It is easy for the multicultural person to be overwhelmed by the cultural context."


http://etec.ctlt.ubc.ca/510wiki/Globalization_and_its_Effect_on_Cultural_Diversity
"Globalization allows further colonization which impacts intellectual property and cultural rights. Global access to information has opened the gateway to acquiring cultural property and information. Many view that ‘if it is out there it is free for the taking’, which includes cultural signs, songsdancerituals and other cultural artifacts. These icons of a culture are viewed as a living heritage and are an integral part of identity (Smith, 2000). Using images, reselling them and mis-representing these rights are considered property theft and a heinous crime against communities. It is difficult to monitor or control what is out on the Internet and therefore difficult to prevent and prosecute appropriately."


Gannon, M. J. (2008). Paradoxes of Culture and Globalization. Los Angeles: SAGE Publications, Inc.

“As globalization has proceeded, it has created many changes that influence all or most of us, sometimes in very minor ways and at other times critically.”



--------------------------



Method/Process (Methodology?)

-Found Studies
study on american ethnic restuarants
Liu, S. Q., & Mattila, A. S. (2015). Ethnic dining: Need to belong, need to be unique, and menu offering. International Journal Of Hospitality Management491-7. doi:10.1016/j.ijhm.2015.04.010

exchange student study
Byram, M., & Feng, A. (2006). Living and Studying Abroad : Research and Practice. Clevedon [England]: Multilingual Matters.
Retrieved from:
http://eds.b.ebscohost.com.ezproxy.massey.ac.nz/eds/ebookviewer/ebook/bmxlYmtfXzE3NDg4NV9fQU41?sid=d1d3b5b0-368e-4b9d-925a-fb7a29ca705b@sessionmgr105&vid=0&hid=112&format=EB

mind map or journey map ?

mood board (Inspiration)?

visual trials?



methodology

Colour and symbolism:

The power of five:
Five Colors
The prevalence of the five colors – white, black, red, green and yellow – has been a tradition since Buddhism arrived from China in the 6th century. It can be seen in temple architecture, pottery and artwork. The Japanese believe that it is best to include the five colors in every meal. While I don’t always do this, I find that following the five colors rule boosts the nutritional value, as well as the visual enjoyment of the meal. Today’s bento, for instance, includes white rice with black sesame seeds, a red umeboshi, a slice of sweet yellow omelette, and green beans with black sesame sauce. Being mindful of this practice will help you serve balanced meals with the proper vitamins and minerals. My aunt used to say that you should eat 20 different kinds of food a day. I’ve also read that this practice also helps the Japanese stay slim.
Whenever I make a monochrome meal, I find it strange and somehow lacking. One of my favorite dishes is genmai rice with tororo, with miso soup on the side; basically, different shades of white and brown. Adding shredded nori to the rice, yellow pickles and a green salad with cherry tomatoes would improve the meal greatly, but I have to admit that I don’t always do so.

-Food should be enjoyed by all the five senses, including vision. Choosing appropriate and beautiful tableware to please the eye is as important as flavor.

-Five ways: including a wide variety of food preparation, such as deep-frying, adds richness to a meal.

http://www.savoryjapan.com/learn/culture/power.of.five.html

Activities Shared in groups

http://www.post-it.co.nz/wps/portal/3M/en_NZ/APAC_Post-it/Home/Solutions/Articles/Peer-study-ideas-learning-a-foreign-language/

Idea of hierarchy
Could compose things on page this way, The system of Japanese etiquette is based on hierarchy.

Simple design

Comparisons


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Intention

Roles
summary of findings
what design strategy are we using?

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Bibliography/Appendices

http://etec.ctlt.ubc.ca/510wiki/Globalization_and_its_Effect_on_Cultural_Diversity

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