Transcript 1. Always-on Internet

Writing a Machine:
Technical Critical Practice
14 February 2004
RPI
Troy, NY
Joseph ‘Jofish’ Kaye
Culturally Embedded Computing
Cornell Information Science
[email protected]
The Impact of
Future
Kitchen
Technologies
1 October 2003
Campbell Soup Company
Camden, NJ
Joseph ‘Jofish’ Kaye
Culturally Embedded Computing
Cornell Information Science
[email protected]
Five Technologies & A Trend That Will
Change Kitchens
1.
2.
3.
4.
5.
6.
Always-on Internet (Broadband)
802.11/Wifi
Cellphones (2.5G)
RFID
Ubiquitous computing
Recombinant architecture/habits
1. Always-on Internet (Broadband)
2003Q2: 20M in USA, +8M/yr [1]
(Insert more of your favorite statistics
here. Remember that most people
don’t use it, but over time, they will…)
Point: Always-on internet is a necessary
precursor for devices to access the internet.
[1]:http://cyberatlas.internet.com
2. 802.11x/WiFi
(802.11b, 802.11a, 802.11g.)
Wireless internet connections.
Base station cost: $25 (after rebate, from
Amazon.com)
Card cost: $10 (after rebate, from
Microcenter)
Point: Easy, immediate, cheap internet
access.
3. Cellphones
151.4 million in US by end 2003[1]. (Again,
your favorite statistic here.)
Why do we care? It’s about
non-local communication.
[1]: http://www.emarketer.com
4. RFID
Radio Frequency Identification
Barcode ++
Example: Mr. Java
Example: Speedpass
Example: Speedpass for 7-11
5. Ubiquitous computing
(Invisible computing, embedded computing…)
How many electric motors do you have in
your kitchen?
How many chips will you have in your
kitchen?
6. Recombinant architecture[1] & Habits
Cut up functions that previously happened in
one place, and spread around:
Cooking in the oven in the kitchen becomes
cooking with
[microwave | toaster oven | MRE pack | incar heater | thermos | crock pot |
induction ]
[in the office | on the go | in the car (19%+) |
by the TV | by the computer | in bed…]
The kitchen is being redistributed.
[1]: William Mitchel. (1997,1999…)City of
Bits, and E-Topia. MIT Press.
So: New Technologies…
…but what do they do?
Interaction
Communication
Entertainment.
All of these technologies provide novel
opportunities for ICE. But…
…but not always:
No ICE when eating!
[1][2]
[1] Berry Eggen, Gerard Hollemans, Richard
van de Sluis. (2002) Exploring and
Enhancing the Home Experience.
Cognition, Technology and Work,
Springer, London.
[2] Diane Zimmerman Umble. (2000)
Holding the Line: The Telephone in Old
Order Mennonite and Amish Life. Johns
Hopkins University Press.
So what happens in a kitchen, anyway?
1. Communicating[1]
2. Eating
3. (or further down) Cooking
So think about communicating!
[1]: Genevieve Bell et. al., Peoples & Practices
Group, Intel Corporation, Portland OR
Communication options
local person  local person
local person  remote person
local person  local object
local person  remote object
remote person  local object
local object  local object
local object  remote object
Using communication with food:
Where do I come from?
– Local food
– Premium: organic/local
Express identity/communication
You’re no longer limited to the label to
communicate with the customer.
RFID/barcode/customer initiated
Using communication with food:
Intimacy at a distance
inStink[1]
Honey, I’m Home[1]
Prototypes
Own the Aroma Experience!
Monell Chemical Senses, etc.
[1] Joseph ‘Jofish’ Kaye. (2001) Symbolic Olfactory
Display, Master’s Thesis, Massachusetts Institute of
Technology Media Lab. www.jofish.com/thesis/
But! Technology: What Is It Good For?
1912: Taylor invents efficiency[1]
Taylor consults, introduces technology for efficiency
Efficiency = technology! But Technology =?
efficiency?
Not necessarily.
Technology > efficiency!
Particularly in the home. [2]
Don’t conflate technology and efficiency.
Think what technology can do for the
experience.
[1] Genevieve Bell and Joseph ‘Jofish’ Kaye. (2002) Designing
Technology for Domestic Spaces: A Kitchen Manifesto.
Gastronomica 2(2)
[2] Joseph B. Pine et. al. (199?) The Experience Economy.
Think what technology can do for the
experience.
(Different talk.)
But find out through ethnography,
cultural[1] / technological[2] probes.
[1] Bill Gaver, Tony Dunne, Elena Paceti. (1999) Cultural
Probes. interactions january/february.
[2] Hilary Hutchinson et. al. (2003) Technological Probes.
Proceedings of CHI ‘03, ACM Press.
Functional food?
“Other functional food products include higher-calcium yogurt, calciumadded ice cream, anti-oxidant enriched eggs, soy products and
nutritionally enhanced sweets."
—Megan Davis, "Convenience, conviviality mark mealtime trends for
future," Milwaukee Journal Sentinel, January 2, 2000”
But what does soup mean?
this slide intentionally left blank
Emotion facts? Nutracuticals->Emocuticals!
Emotion Facts
Serving Size One Can
Servings Per Container 1

% Daily Value
Total Comfort
Unmitigated Comfort
95 %
80 %
Love
35 %
Warmth
75 %
Memories of Home
85 %
Of Mom
50 %
Of Grandparent
65 %
Of Childhood Pet
55 %
Relaxation
95 %
Emotionally Functional Food
Communication Soup
- Prototype A: Postcard
- Prototype B: Sweetie Doublepack
Comfort Soup
- Prototype C: Bear Soup
- Prototype D: The Unbuilt Prototype (Susan Wyche)
Convenient Soup
- Prototype E: Extreme Soup
- Prototype F: Convenient Soup (Wearable & Squirtable)
Socially Aware Soup
- Prototype G: Charity Doublepack
Sexy Soup
- Prototype H: Special Occasion Soup
- Prototype I: Sexy Soup (I, II, III)
Summary
Technologies: Always-on, wireless,
ubiquitous computing…
Impacts: Increased communication,
between people, people and objects,
and between objects
Trends: Recombinant Architecture,
emotionally functional food /
emoticuticals
Caveats: Technology isn’t for efficiency
The Impact of
Future
Kitchen
Technologies
1 October 2003
Campbell Soup Company
Camden, NJ
Joseph ‘Jofish’ Kaye
Culturally Embedded Computing
Cornell Information Science
[email protected]