TY - GEN
T1 - The Application of the Concept of Affordance to a Creative Design Method
AU - Teng, Chien-Kuo
AU - Chuang, Ming-Chuen
PY - 2011
Y1 - 2011
N2 - This research integrated ideas regarding affordance into a method for creative design, including five major steps: 1) Observe behavior; 2) Note down events happening or issues; 3) Figure out pattern; 4) Obtain messages of behavior perception; and 5) Reinforce message and naming. In this research, an "Another Hand" plate was designed to demonstrate the applicability of this method. In the application process, first, the researchers observe the dining environment, and discovered that it was difficult for people to scoop up the last few bits of food on the plate; therefore, they need the aid of extra tableware to finish their food. Then, observing users, we discovered that the spoon might turn around the plate. Next, we transform the idea into the design of the wedge to stop the food from moving. So the diner can finish the last bits of food using a natural eating motion. Lastly, with "Another Hand" plate as an example, we observed the process of 10 people eating with this plate. It was discovered that users could use this wedge to help scoop the food at 64.2% of the dining time. Hence, this invention won the final list design award of I. D. E. A. held in the USA in 2008. This research intends to review and revise this design method for better design for the reference of other inventors.
AB - This research integrated ideas regarding affordance into a method for creative design, including five major steps: 1) Observe behavior; 2) Note down events happening or issues; 3) Figure out pattern; 4) Obtain messages of behavior perception; and 5) Reinforce message and naming. In this research, an "Another Hand" plate was designed to demonstrate the applicability of this method. In the application process, first, the researchers observe the dining environment, and discovered that it was difficult for people to scoop up the last few bits of food on the plate; therefore, they need the aid of extra tableware to finish their food. Then, observing users, we discovered that the spoon might turn around the plate. Next, we transform the idea into the design of the wedge to stop the food from moving. So the diner can finish the last bits of food using a natural eating motion. Lastly, with "Another Hand" plate as an example, we observed the process of 10 people eating with this plate. It was discovered that users could use this wedge to help scoop the food at 64.2% of the dining time. Hence, this invention won the final list design award of I. D. E. A. held in the USA in 2008. This research intends to review and revise this design method for better design for the reference of other inventors.
KW - affordance; observation; arousal; experience; design method
U2 - 10.1007/978-3-642-21708-1_25
DO - 10.1007/978-3-642-21708-1_25
M3 - Conference contribution
SN - 978-3-642-21708-1; 978-3-642-21707-4
VL - 6770
T3 - Lecture Notes in Computer Science
SP - 215
EP - 224
BT - DESIGN, USER EXPERIENCE, AND USABILITY: THEORY, METHODS, TOOLS AND PRACTICE, PT 2
PB - Springer-Verlag Berlin Heidelberg
T2 - 1st International Conference on Design, User Experience and Usability: Theory, Methods, Tools and Practice, DUXU 2011, Held as Part of 14th International Conference on Human-Computer Interaction, HCI International 2011
Y2 - 9 July 2011 through 14 July 2011
ER -