Suggested Contents/Structure of &#8216;Project Diary&#8217;

Philipp Heidkamp January 28, 2021 11:41 am

How to structure, what to address in your presentation

Please note our suggestion for the structure of your presentation. The presentation should be shared after next Tuesday. And don´t forget to choose one “speaker” or representative from each team to talk about in terms of the Biennale in March.

Next week, every group has 10 minutes…sharp.

Basic information: Names of the team and team members. Subject’s name, tutors’ names, Logos of KISD and PolyU Design.
Introduction: Project name,one sentence about the project to make your intentions and values very clear.
Keywords: #hashtags describing best the key aspects of the project
Outcome: Name of the project, visual, show what you did (in 2D, 3D and/or 4D formats)
Use: Use Cases / Scenario: Name of the setting
User: User typology: Type of users you are addressing
Context: Local / situational context (Including photos of the setting you are aiming at in Germany / HK based on your research)
Milestones: Key experiences and findings on the way
Research: Relevant research approach/methods you are referring to
Scale-up Plan: Concise elaboration of plan/strategy to scale up your design proposal (assisted with diagram, chart or visuals)

Organisation 21 presentation 2

Marius Kühl January 26, 2021 4:31 pm

A little exercise for everyone interested =)

Hey guys,

we’re creating a method kit to introduce people to mindful eating, which basically means that while eating you use all your senses, take your time, focus your thoughts on the food alone. Not gonna go into much detail but you could certainly help us =)

So if you have a few minutes to spare and would like to do a small exercise about “mindful eating” feel free to do one or both of the following and answer the following questions afterwards in the comments:
“What changed / was different from your usual eating habits?”
“How do you feel after the task?”
“Do you think it helps to do exercises like that on a regular basis to strengthen your relationship to food?”
“Does a task like this make eating alone easier for your?”

Exercise 1: The Raisin
For this exercise you need either a raisin, a piece of chocolate or another small piece of food (grapes, peanut, cookie..anything goes). Also it would work best if you’re alone. No phone, no TV running, no music, no magazines… basically no distractions please.

Step 1: Sit down and place the food in front of you.
Step 2: Imagine this is your first time having this kind of food. No experience, no expectations, no prejudice, no judgement.
Step 3: Take a few deep breaths. Breath slowly into your stomach. Relax. Feel the calm.
Step 4: Look at the object and pick it up
Step 5: Hold it in your hand and feel it’s weight. Where does it come from? What is it? How does it feel?
Step 6: Smell the object and notice your reaction
Step 7: Roll the object between your fingers and hear the sound it makes.
Step 8: Notice what you’re feeling about the object.
Step 9: Place the object between your lips and let it rest there for a moment. What happens inside you?
Step 10: Take it in your mouth. But don’t chew yet. Feel what happens and develops. Do you taste it?
Step 11: Bite once. Only once. What do you realize?
Step 12: Slowly begin chewing. Notice what each bite brings to you.
Step 13: Chew the whole object until it’s as small as possible. Try to liquify it before you swallow.
Step 14: Feel where what you just swallowed moves.
Step 15: Close your eyes for a moment and think about what you just experienced.

Exercise 2: Breathing
For this exercise again. It would be best if you’re alone and not distracted by anything. Have your meal cooked (dinner, breakfast, supper.. whatever you like). Put it on the table and sit down. But don’t start eating now 😉

A couple of deep breaths help you to enter a relaxed state. The key is the depth of your breaths, because hidden in the lower part of your rib cage are sensors that trigger relaxation in your brain when the ribs are stretched.

Take 3-5 deep breaths into your belly before starting a meal. Close your eyes while doing so if you want. Enjoy the silence and allow yourself to sense that moment deeply. Be thankful that you’re about to enjoy a nice meal.
Try to take that relaxed state of mind and keep it throughout the meal.

THANKS TO ANYONE HELPING US BY DOING THE TASKS.
THANKS TO ESTELLE FOR GIVING US THE IDEA OF INVOLVING YOU ALL.

3 comments. Add one

Jiamin Liang January 25, 2021 6:09 pm

Survey of Family Food Memory And Food Culture – UMAMI

Hey, guys~~~

We are UMAMI of team 5 and have designed an online questionnaire about family food memory and food culture. If you are interested in this topic, too, pls give us more information in the questionnaire or Miro. The link to the questionnaire is below. Look forward to your joining.

https://forms.office.com/Pages/ResponsePage.aspx?id=1-QJ7A89_06cHnuoBgxUFwXCczlUFuRJqpp0djBjWBFUOFVKV004VFNGTVZFOEkzVDIxUEZMT0RKQi4u

Research 2 culture 1 family 1 food 4 memory 1 umami 1

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Marius Kühl January 19, 2021 12:37 pm

Missing Meeting today

Hey all =)
I’ll be missing todays meeting due to me taking part in another meeting for the Global Hybrid Winter School. My teammates Alessa, Mathilda and Renee can for sure keep you updated about our process.
See you again next week!

Benny Leong January 6, 2021 12:12 pm

Reminder for your next step………

Dear Teams,

Philipp and I just had a lengthy discussion and sharing of our personal observations about the current development of your projects. We were glad to see the diversity and potential of various projects. Having said that, we also aware of the limited time (less than 4 weeks left) given for you to finalize your design.

Therefore, we would like to share a few reminders here, hopefully could assist you to make better use of the rest of the time:

Make best use of your previous research findings and tutorials’ inputs for ideation and design development. Don’t deviate much of the course of design developing, which was indicated or directed by your previous research works.
remember to refer back to the original ‘BRIEF’ of the 3 expected outcomes – a DESIGN solution, an UP-SCALING STRATEGY/PLAN, a project DIARY – so as to plan and deploy appropriately your manpower and resouces accordingly.
Divide and designate appropriate roles and workloads among your team members. Try to ensure a 16 weeks equal workload outputs if you are a 4 members’ team (4 person x4 wks= 16 wks).
Learn from the existing design (similar ideas out in the market) – their failures and/or successes – via supplementary desk research. To get inspired, or to avoid reinventing the wheel! Best to assign one member within your team to work specifically on that.

Thank you for your attention. If you have any question do let us know.

Benny Leong January 5, 2021 12:09 pm

HAPPY NEW YEAR! See you all soon again!

Dear Teams,

Hope you had a great and happy New Year holidays.

Meet you soon again in less than an hour time. Talk soon!

best

Benny

Philipp Heidkamp December 22, 2020 1:07 pm

Anybody in zoom today?

Hey teams, as announced last time we will have a meeting today…but we just have one student we assume that you are all fine…

Organisation 21

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1 2 3 4 … 9

The joint project will center around the challenges and opportunities of the issues of ‘changing habits during the Covid pandemic’ and ‘food value (ecological, economical, social/societal…) which we all are confronting and anticipating at the moment, and still likely to encounter in a foreseeable future.

In this international joint project, students from various cultural backgrounds (gathered from both KISD and PolyU Design HongKong) would require to team up (3-4 persons per group) and respond to the following questions with a critical, provocative design:

How relevant are local cultural heritages to the challenges of food production, waste, and safety?
How could a food preparing, cooking, or dining experience at home become enjoyable yet meaningful at the midst of (and after) the COVID-19 pandemic?
How would such experiences be conducted and promoted eco-friendly, effectively, efficiently, and economically among family members, friends
and personal social networks?
How does digitalization influence the way we prepare, enjoy, and share food/meals, and which new opportunities, practices, and habits emerge?

We will meet every Tuesday at 1200 UTC (1300 Cologne or 2000 HK) – and occasionally on some Thursdays.

Our Miro board can be found here: https://miro.com/app/board/o9J_kg7u6Js=/

We meet online in zoom at http://zoom.us/j/5504004040 using the code 2020 (new!)

Here we collect all about the team … to get to know each other without physically meeting!

During our project, we have the pleasure of having external experts and expertise in some of our meetings… Feel free to suggest, dive deep into the presented expert(ise), add and contribute.

Those are John Thackara, Dolly Daou, Danielle Wilde, and Elaine Ann.

Mathilda Yang November 3, 2020 3:35 am *

Hej, I’m Mathilda from PolyU HK!

Hej. I’m Mathilda from China. I’m 23. I am currently studying in the third year in Uni, majoring in Advertising Design, and taking an internship in a Swedish creative agency at the same time. Being a little bit different from other design fields, advertising has shown a more direct relation to the social and cultural phenomenon. And it’s also what I’m interested in. I have been observing the way food in different countries being cooked and served in daily life, which is closely related to the culture. And the dining culture is also an interesting point to dig into, although I’m not sure if it’s relevant to our project. Anyway, I’m glad to be on board. And hope I can add a little bit of a new angle to the team.

vanessaw November 3, 2020 2:59 am *

Hi, I am Vanessa!

Hi, I am Vanessa from PolyU Hong Kong. I am 20 and studying Year 3 of Product Design. I really enjoy having milk tea from different countries, but of course, my favourite is Hong Kong styled milk tea which is having a strong tea taste, it is a nice refreshment in the morning! Bubble tea is also nice but sometimes it is too sweet for me(depends on the shop)

Sometimes I cook lunch by myself, while I found that most of my family members tend to have leftover of yesterday’s dinner or having instant noodles (or other frozen food) which is quite unhealthy, but the benefit of having these food as lunch is they could be really quickly prepared and saved some time. Personally I like cooking Japanese styled beef rice because it is quite tasty and really quick to do, what do you guys like to have for meals?

I would like to explore more kinds of food in different places, and I am looking forward to meet you guys in the course!

Giulia Barone November 2, 2020 8:45 pm

Hi everyone! We are “Giulias” (KISD)

Hi everyone! We are Giulia and Giulia from Italy and we are MEDes student at KISD.

We are writing just one post for both of us since we’d like to work together at this project. This is going to be our graduation project for our bachelor at Politecnico di Milano, so we are expecting to work really hard for this important step in our education path.

Our skills complement each other, since I’ve studied communication design for the past two years, while Giulia has studied interior design. For this reason we’d love to work on a project which involves at least those two facets of design. Moreover, even if we came from the same university, we have never worked together, so we are looking forward to face this challenge!

In order to relate food with our two areas of expertise we were thinking about reflecting on the physical places where food is usually eaten and how they changed during pandemic (comparison between real spaces and virtual spaces, the role of the digitalization in this process etc.)

If you want to know something more about us and our approach to food you can refer to our presentation posts (Giulia Barone e Giulia Senni).

We’d prefer to have a team of 4 people, so we are looking for two more participants (at least one from PolyU). Write us if you are interested, we’re looking forward to share our experience with any of you! 🙂

Presentation 5 Team 21 team 7

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charlie November 2, 2020 3:14 pm

Hi! I am Charlie from PolyU Hong Kong!

Hi! I am Charlie from China. I am 23. I am currently studying in the final year, Product Design Program, Hong Kong PolyU. I like to spend time exploring the grocery store, buying ingredients, and cooking food for myself or to share with my friends. I love to explore different types of food/ingredients and I’m interested in the cultural meaning behind it. Looking forward to meeting everyone online and hope we will have fun working together!

Philipp Heidkamp November 2, 2020 1:17 pm *

Update

In about a week time (10 Nov, Tuesday), our joint course “Exploring Urban Food Cultures: Food Homing for Circularity” (by KISD X PolyU Design) will be commenced.

Please take note of the followings for the preparation of the course:

(1) The collaboration platforms which the course will be used are……..

[a] KISDspace

[b] a MIRO board. Please visit via here:https://miro.com/app/board/o9J_kg7u6Js=/

(2) All should visit this KISDspace, introduce yourself and say “HELLO” to all other participants from KISD and PolyU Design a.s.a.p. Since you will be required to form your project team (mixed with KISD students) well before the course kick-off.

Hereunder are the basic criteria for team formation:

*3-4 persons per group

*at least one member from other design school

*at least one member from different discipline or program

(3) Please review the updated course document/BRIEF , and particularly the ‘PROJECT JOURNEY‘ section within the document for your preparation.

About 2 Organisation 21 Team 21 brief 1 kick-off 2 team 7

Philipp Heidkamp September 30, 2020 9:49 pm *

Deadline approaching & final team

Tonight (at the end of Sep 30) I will close the list as announced…but I guess all did their introductions now…will be keen to go through al contributions tomorrow (Oct 1). Thank you all so far!

So we have the final KISD part if the team now: great to have you all in this project: Alessa, Andrew, Michael, Dominik, Diana, Estelle, Sam, Giulia and Giulia, Hendrik, Janek, Marius and Marcela! And all the other students you are very welcome to join as subscribers and also join some of the talks & lectures!

Organisation 21 Team 21 team 7

michaelo September 28, 2020 6:23 pm *

Hello Everyone. My name is Michael

My name is Michael, I am 34 years old, I am a Product Designer from Australia. I am based in Hong Kong and studying a MDES (Design Strategies) in PolyU.

I have a personal interest in Hydroponics and Sustainable food culture in cities. Below is a short video introducing myself and design practice.

Looking forward to collaborating 🙂

MichaelOBrienDesign.com

https://www.youtube.com/watch?v=Cu3BobvwJd0&feature=youtu.be

Janek Weidenbrücher September 28, 2020 5:13 pm *

Hey :)

Hey there everyone! 🙂

My name is Janek, i’m 28 years old, born and raised in Cologne. I’m in the 9th semester at KISD right now. Most of my works contain ecological, sustainable and social focus. I’m in love with culture and by time it drives me crazy seeing how this planet loses it’s roots, it’s cultural heritages and diversity over e.g. industrial and economic growth. I see design as a way to keep this heritage, adapt it. You can say i’m quite “oldschool”, which doesn’t mean i’m not interested in new achievements or possibilities, but i’m always thinking about the costs and losses it takes concerning our global cultural diversity, and of course, our roots, mother nature and its finite resources. So i rather stick to real nature and what our eco-system is giving us than to computers or machines and the human-made history which is implemented to us as “nature”.

Due to my projects, i actually did quite a lot of research and experiences on food-topics over the last years. 2018 i did a project facing urban gardening and the consequences of industrial food production, including a trip to Cuba. I learned a lot about their urban gardening culture and had the feeling i tasted tomatoes and cucumbers for the first time in my life 😀 So unbelievable tasty when produced organic and without pesticides! Check it out here

I connected with local urban gardeners and got into the “slow-food” topic. 2019 i adapt this knowledge and worked on an “environment-ID” for kids, containing topics like food-miles and regional & organic growing, but also packaging and the emerging plastic-waste, re-use this trash and use for example the school yard as a space to grow goods. I think it’s very important to teach and reach! the upcoming generations on these topics. Unfortunately i did it in german, but you can check it out anyways if you like 🙂 Click me

I also joined the project “we are what we eat” in 2018 – coming up with a zine about “food & medicine”. The question i asked myself was:

Is there a way to resolve the conflict between health, culture and environmental conservation through a new interpretation of producing alternatives?

Main aspect of this zine was the fact that more and more animals facing extinction due to the “medical myths” all around their body and organ parts. It also has a lot to do with cultural beliefs and heritages. So i presented 2 designers, poineering in their fields of food design and try to safe nature through their upcoming and innovative alternatives. Check it out!

All in all i really don’t like the financial exploitation of this life-essential sector. Well, and even though I did a lot of works by now facing alternatives to this, unfortunately i don’t have an answer yet. Speaking on food crisis, everyday thousands of people starving even though we actually have enough food for every human being on this planet, and so on… I don’t really have expectations as i am totally unaware about where this project will lead us all 🙂 But i’m totally curious and full of anticipation regarding the exchange with PolyU and all of your views and thoughts on this emerging, huge global topic and issue we’re facing right now.

Oh and here you SEE me reading all this again, quite poor via selfie-camera 😀

Best and see y’all soon <3

Diana Lara Vonrufs September 28, 2020 12:52 pm *

Hello everybody, I am Diana

Hi everybody! 🙂

My name is Diana and I am 22 years old. I was born and raised up in Bergamo, in Italy and three years ago I decided to move to Cologne to start my studies at KISD.

I chose this project as I have always been interested in food and in cooking. Since I was a child I have loved to stay in the kitchen with my mom and to observe her while she was cooking, so I learned pretty early to cook. Also, my mother and sister have a celiac disease and I can´t eat dairy products, so I love to experiment and to convert “normal” recipes into gluten and dairy – free ones.

When I am in Cologne I love to cook traditional dishes of my country, because this makes me feel home. My absolute favorite dishes are risotto and focaccia. It´s quite hard to find focaccia in other countries, so when I moved to Cologne I asked my mom to teach me how to bake it, as I could never live without it! During the lockdown I had a lot of time to experiment and to cook and so I finally found the perfect way to make it and also to finally bake the real pizza napoletana!

In our family and in Italy in general, eating and cooking together is an important aspect of family life. Especially dinner and sundays are the times where the family comes together. Therefore I am very interested about the different food and dining traditions in every part of the world.

Two years ago I joined a project called “we are what we eat” in which we made small groups and everybody had to deal with a food-related topic and at the end we had to design a magazin about it. I concerned together with another student with the question how the color of our food can influence the taste of it. We made an experiment with a green colored pizza and also interviewed psychologist. The result was very interesting. You can check it up here: You eat with your eyes first .

The other topics that I´ve liked the most were “Food waste” and “Food sharing”. Here are the links of their final magazines: wasted and Mahlzeit.

Regarding my expertises: at KISD I am trying to experiment as much as possible so I don´t really have a focus yet, but I have always been most interested for fashion design and for graphic design.

I am very open for this project and I can´t wait to see how it will turn out at the end!

Diana