On May 4th, 2022 SANDS member Alejandra Rodriguez Vega will be presenting our work A Study of Solar Cooking: Exploring Climate- Resilient Food Preparation and Opportunities for HCI at the international ACM conference on Human Factors in Computing Systems (CHI 2022).
This work examines food as a platform for quotidian science.
3D Print-Based Silicone Mold Culinary Study
Our are exploring 3D prints to fabricate molds for culinary exploration. To determine what types of 3D designs and recipes work well to create customized, detailed dishes, we held a workshop with culinary enthusiasts.
3D-Designed Molds for Baking and Freezing
This is a continuation of Melting Materials for Mold Making, where we describe some of our experiments to create molds of wax, chocolate, and jello using 3D
Are you interested in experimenting with solar cooking?
Join our paid ASU research study about using extreme heat! Our initial workshop is scheduled for Wednesday, May 18 at 5.30pm on the ASU Tempe
Hands-on Food Science Workshop at CHI’16
Our one-day, hands-on workshop, The Art of Everyday Food Science: Foraging for Design Opportunities, has been accepted to CHI’16. The workshop is co-authored with Christina Santana (ASU), Elenore Long (ASU), Rob
Updates – Food Science Field Work and Workshops
By the end of the semester, Stacey and I completed thirteen interviews with fifteen food scientists whose projects included canning, fermenting, foraging, gardening, urban farming,