Browsing by Issue Date, starting with "2021-06-09"
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- O T H E R V I S U A L : Onto the Audiovisual CookingPublication . Laranjeira, Inês; Mota, João António de AlmeidaThis paper inquiries about the kitchen as space of vibrant materiality for representation and agency for art, design and architecture practices. On meeting the challenges posed by the coronavirus pandemic, it is not incidental that the 5th Istanbul Design Biennial curated by Mariana Pestana under the theme “Empathy Revisited: designs for more than one” has chosen the kitchen as a means to create spaces of discourses, exchange and collective reflection. Taking into account Jeffrey and Shaowen Bardzell’s view of “What Is ‘Critical’ about Critical Design?” (2013), this paper surveys the biennial’s programme “The Critical Cooking Show” which presents a digital programme of films, lectures and performances that reimagine the kitchen as a space central to design thinking and production. Deepening our sensibilities as to how criticality occupies design practices, we have to further understand the expanded space of the kitchen and what it really offers to expand the space of design. From the triangulation kitchen, design and process, evidence is searched for bridging process between the fields of kitchen and design following Buchanan’s theory of rethinking placements over categories by way of signs, things, actions and thoughts. Kitchen and design are thus understood as liberal arts disciplines seeking to privilege a placement-based approach to projectual practice where observations on the speculative allow reflections of the self and modes of action. Pallasmaa’s conception of an architecture of the senses, for whom the role of the body is understood as the locus of perception, thought and consciousness, helps explore and convoke the space of kitchen visited by artists and designers throughout recent history, as a means to establish relations between theories, processes, and projectual methodologies in kitchen and design. The reading of the space finds its translation through diverse processes applied by these creators leading to an understanding of a kitchen milieu: process as context. From the interpretation of the empirical work it is suggested that kitchen multiplies design (k x d). It implies that the context of kitchen multiplies the space of the discipline of design, becoming, in Buchanan’s term, a “quasi-subject matter of design thinking”. If so, kitchen as other placements may offer, or are open to receive and edify, an expanded view of the discipline of design.
- Physical Health of Food Consumers during the COVID-19 PandemicPublication . Oliveira, Márcio; Oliveira, José; Sousa, Marlene; Lopes, João M.; Gomes, SofiaThe present research aims to analyze the habits observed in the perception of the general physical health condition of Portuguese food consumers in the COVID-19 pandemic. The investigation is focused on indicators such as weight, physical activity, and consumption habits through the adoption of healthy and not healthy food. Centered on a quantitative approach, the research is based on the application of a questionnaire to a sample of 741 Portuguese consumers, between November 2020 and February 2021, a period during which the most severe measures of social isolation were imposed by the Portuguese government, since the beginning of the pandemic. Moreover, the questionnaire was applied to consumers over 18 years old. According to this population, and considering a 95% confidence level and a margin of error of 4%, the sample has a minimum of 601 responses. Being so, the results of this research are representative for the Portuguese food consumers. The theoretical model was estimated using Partial Least Squares (PLS) in the Smart PLS 3.0 software. The obtained results allowed us to conclude that the Portuguese perception of their weight did not change in the pandemic, despite showing that in general, the pandemic had a negative impact on their physical condition. On the other hand, the results show that the Portuguese associate the practice of physical exercise with physical well-being. Respondents also confirm a positive relationship between “positive eating behaviors (such as consumption of fruits and vegetables, low saturated foods and rich in monounsaturated and polyunsaturated fats” and water consumption) and “the perception of physical health in general”. On the contrary, respondents’ perception of the choice of negative eating behaviors (measured by the consumption of products with a high content of salt and sugar, snacks, and processed frozen and pre-cooked foods) have a negative impact on the “assessment of physical health, in the COVID-19 pandemic”. Hence, it was concluded that the Portuguese consider that an eventual increase in weight does not necessarily correspond to a perception of worse physical health; the practice of physical exercise and good eating habits corresponds to a perception of better physical health; the adoption of bad eating habits corresponds to the perception of bad physical health.
- Fitness trainers’ use of need-supportive and need-thwarting behaviors: the role of gender, fitness activity, and professional experiencePublication . Rodrigues, Filipe; Macedo, Rita; Teixeira, Diogo, Santos; Cid, Luis; Monteiro, DiogoObjective: The assessment of interventions designed to improve communication skills of trainers has become an interesting research focus among the scholar community. Yet, literature is scarce on how trainer characteristics could influence behaviors expressed by fitness trainers when interacting with gym members. The present research aimed to examine the role of gender, fitness activity, and work experience of fitness trainers use of need-supportive and need-thwarting behaviors. Method: In total, 468 trainers (female = 213; male = 255) aged between 19 and 46 years (M = 29.20; SD = 4.39) were recruited for the present study. Results: The measurement model provided acceptable fit in each group under analysis. Additionally, the multigroup analysis revealed invariance between gender, fitness activities, and working experience. Conclusion: Regarding the measurement of need-supportive and need-thwarting behaviors, the measure under analysis can be applied reliably to fitness trainers with different characteristics.