Contextual design: defining customer-centered systems
Contextual design: defining customer-centered systems
Designing and evaluating kalas: A social navigation system for food recipes
ACM Transactions on Computer-Human Interaction (TOCHI)
Human-Machine Reconfigurations: Plans and Situated Actions
Human-Machine Reconfigurations: Plans and Situated Actions
Celebratory technology: new directions for food research in HCI
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
EatWell: sharing nutrition-related memories in a low-income community
Proceedings of the 2008 ACM conference on Computer supported cooperative work
Towards negotiation as a framework for health promoting technology
ACM SIGHIT Record
Mining behavioral economics to design persuasive technology for healthy choices
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
How to nudge in Situ: designing lambent devices to deliver salient information in supermarkets
Proceedings of the 13th international conference on Ubiquitous computing
Health promotion as activism: building community capacity to effect social change
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
Laying the table for HCI: uncovering ecologies of domestic food consumption
Proceedings of the SIGCHI Conference on Human Factors in Computing Systems
Food and interaction design: designing for food in everyday life
CHI '12 Extended Abstracts on Human Factors in Computing Systems
What we talk about when we talk about context
Personal and Ubiquitous Computing
International Journal of Human-Computer Studies
Cooking personas: Goal-directed design requirements in the kitchen
International Journal of Human-Computer Studies
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Household food practices are complex. Many people are unable to effectively respond to challenges in their food environment to maintain diets considered to be in line with national and international standards for healthy eating. We argue that recognizing food practices as situated action affords opportunities to identify and design for practiced, local and achievable solutions to such food problems. Interviews and shop-a-longs were carried as part of a contextual inquiry with ten households. From this, we identify food practices, such as fitting food, stocking up, food value transitions, and having fun with others and how these practices are enacted in different ways with varied outcomes. We explore how HCI might respond to these practices through issues of social fooding, the presence of others, conceptions about food practices and food routines.