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|Other Titles:||The Study of Evolution of Utensil Usage and Design Guidelines in Dining Culture|
Department of Industrial Education, NTNU
To propose the creativity direction in development of utensil design, and the evolution of usage cognition of utensil, this study has investigated the cognition of utensil usages on the young generation (age 15 to 29). For example, chopsticks tend to offer multi-functional concept of "one pair fits all' while the results of this study showing that there are much more received than was acknowledged. As well as the knives and forks have evolved from the sole to multi-functional. Moreover, this study discovered that chopsticks, knives and forks are sharing similar functionality nowadays. Its cognition from young generation has already changed in recent years. Deceptive statistics further revealed that chopsticks, dining knives and forks still mainly serve the purpose as "clipping", "cutting or slicing" and "poking or stabbing" respectively. Based on factor analysis, it tells the cognition of usage of these utensil individually: (1) chopsticks serve in 4 functional factors of traditional food-fetching, crossing, rotation, and relevant applications. (2) knives serve in 3 functions of surface processing, separation, & fixing. (3) forks serve in 3 functions of stabbing, scrolling, and scooping food from soup and mixing. Summarized from the common average descriptive figures, we conclude that the young generation has an updated cognition towards usage of utensils. That is, the chopsticks are for "clipping", "stripping off", and "picking" in "traditional food-fetching". The knives are for "spreading", "cutting" and "digging" in "surface processing". And, the are forks for "stabbing", "scrolling” and "poking" in "stabbing and scrolling". From this study, we understand that the young generation has different cognition toward utensil usage. And, it is necessary to develop new design concept in resolving renewed requirements. It's been summarized from the analysis result. The chopsticks have more applications than just picking food. In knife design, we should consider both sprea
|Appears in Collections:||技術及職業教育學報|
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