Concepts

The concepts shown below have been taken from my workbook and I believe these are the most important concepts that have affected my designing moving forward.

Student feedback on concepts

Friday’s class the feedback I received was positive and constructive. I found it very helpful in regards to moving forward in my design development.

• Hannah and Sheryl gain me my written feedback. They expressed how concept two was a confusing design as the stacked layers would not retain the heat well and could become unbalanced when the user is to move the pots around the axis, also that removing every pot to get to the last layer doesn’t work too well. Personally, this was my most thought-out and complicated design, having this feedback has made me aware I need to develop this idea further.

 

• Hannah and Sheryl liked concept one the most as it is straight to the point and would work well. The one pot design would work well for women who aren’t able to left heavyweights. Personally, I would want to develop this idea further while still maintaining the simple aspect and not over complicating it.

Three concepts

For Friday’s concept class, I have picked my ‘favorite’ three concepts. I think these three show very different ends of my potential design outcome.
Concept 1:
A pot/pan design, where the pot and pan are one item and can be removed from the base where the fire is lit, for serving the food.

Concept 2:
Focusing on different cooking methods, Boiling, Frying Mumu. (a form of baking in Papa new guinea, using hot stones). This design has layers of pots that rotate on around chimney. You move the pot out to add or mix the food then rotate the pot back, so the pot above acts as a lid.

Concept 3:
This concept focuses on movability. The fire is light under the pot section and there is ventilation on the side. For cooking, there is a deeper pot for the main cooking and to the side a shallower pot for warming or frying.

Feedback + Concepts areas

After the presentation Rodney gave some good feedback about analyzing the images I was sent from Papua new guinea instead of just having them in my report, explaining what’s in them that the reader needs to be aware of.

After speaking to Lyn about my report I feel confident in the outcome of my primary research. Lyn and I also decided I would have 3 different areas to focus my designs concepts on.

One: I would design a product that focuses on safety, this being from the fire and smoke.

Two; The equipment side of the product, for example, making the products have more than one pot or pan.

Three: detailed design acting on all finding of the research. – creating a movable, safe, well designed (fancy) product.
From here I went on to design in these multiple areas.

Papua new guinea – information

Completing the task of concepts worked well after gaining the information from the surveys from PNG. The information gained helped me to understand their tradition around meal times. They tend to pray before and after meals, but there isn’t any praying that happens while the food is being properties.

The main form of cooking they use is frying, boiling, roasting, and baking (Mumu which is baking with hot stones), but one participant said that they enjoy the Smokey taste that the fire gives the food. The main equipment they use is pan, pots, and fire tongs which are all made from aluminum. The foods mainly cooked are vegetables, fruits, coconut, root vegetables, fish and chicken.
Gaining this knowledge has really helped me to understand the points of design I need to focus on while designing.

Primary research – week 8

This week we meet within our smaller tutorial group – Hannah, Novelyn, Tayla and myself to discuss our primary research and how we feel we got on with sourcing the information over the holidays.

I ginned a very developed understanding of how women cooking over an open fire while completing my primary research. With the help of Mary from volunteer service abroad (VSA) I was able to complete a survey in Papua new guinea a third world country above Australia. I was able to get information on tradition around meals, what foods they mainly cook, how they mainly cook. Also, I was able to get photos of their own cooking stations.

 

This went well and I felt I gained a good understanding on how to write my opening paragraph. We also practiced our presentations together in the north lecture room. This helped me hugly as I don’t enjoy public speaking and I was able to get some good feedback on what was important information and what did not needed to be said.