1. Team Fresh-Perked RecipeTastic ! The kitchen of the 22nd century.

2. Who We Are Eric Dutko A software engineer working in northern NJ who can't wait to finally complete his MS in HCI this May.

3. Who We Are Rich Morris Crazy-haired skateboarding dude. EMAC/STSS double major (nuts!).

4. Who We Are Robin Senseney The notorious Blazing Bunny. Junior EMAC, who wants to reduce people’s stress through design.

5. Who We Are Zak Linder Master of CSS. Also EMAC. Thinks New Jersey is pretty okay.

6. Activity: Cooking What’s “Serving Size” mean, anyway?

7. Home/Family cooking, from food out of fridge to food on the table. Audience

8. Range of cooking skill from novice to very experienced Sampling

9. Sink, Stove, Pots, Pans, Measuring cups, Ingredients, Utensils, Recipe, Plates, Bowls Mediations

10. Pre-prep Prep Plan Transfer Tasks Stir Serve Clean

11. Analysis

12. difficulty converting measurements limited supply of ingredients concern and confusion over serving size Dissatisfactions

13. difficulty with tools (e.g. a set of bowls that are very heavy and stored high up) uncertainty over how to use certain tools (e.g. difficulty with the egg yolk separator) lack of desired tools (no 1/2 tablespoon) Dissatisfactions

14. Scenarios “My husband would love me if I made a better cup of coffee! :(”

15. Require (and inspire) continuous adjustment Satisfying and creative experiences Characterized by constant task-switching Governed by “micro” time constraints Demand mental and physical multitasking Current

16. The Future Still fun and creative, but with help Hear the recipe instructions as you go “Google” your cabinets to find the sugar Ask your kitchen, “What’s half of 3/4?”

17. Requirements “Kitchen, what do I do next?”

18. Inventory management Equipment instructions http://planetross.files.wordpress.com/2008/08/l-7- 753-kitchen_utensils-z000zj2u1.jpg

19. Recipes and guidance Calculations and adjustments http://www.culturalheritagetourism.org/images/extr as/fourSteps.jpg

20. Cultural Implications The walls have ears.

21. Technology invading our lives Divulging information Advertising intrusion Cultural Negatives

22. Less time spent cooking A greater ability to experiment Cultural Positives

23. Development Limitations Let’s redo your kitchen, mmkay?

24. It’s expensive! No-touch technology still in beta Voice recognition Technology http://www.planarembedded.com/technology/touch /images/projected-cap-final.jpg

25. Modular system has to be created to fit any kitchen environment Installation http://dsc.discovery.com/technology/tech- 10/gallery/future-kitchen-324x205.jpg

26. Impact Just as good as fresh-perked!

27. Large Overhead: Investment in technologies Consultation Development Cost http://www.news.com.au/common/imagedata/0,,60 16983,00.jpg

28. Cost passed on to consumers until product takes off Product placement Revenue http://www.wazzan.com/dynamicdata/brandImages /gglo.jpg http://designicons.harrods. com/images/heinz- large.jpg

29. Superficially: anyone that owns a kitchen Specifically: High income Future innovations may lower the cost Impact on the Market http://www.dailyolive.com/images/kitchen_connect. jpg

30. Full integration of cooking functions Eventual integration into other areas of the house Market Direction

31. Team Fresh-Perked Thank you! Questions?