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Exploration of Design Teaching Model for Chinese Local Food Cultural Transforming to Relevant Product

Author

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  • Wang Ling

    (Faculty of Education, University Technology Mara, 42300 Puncak Alam, Selangor, Malaysia)

  • Siti Zuraida Maaruf

    (Faculty of Education, University Technology Mara, 42300 Puncak Alam, Selangor, Malaysia)

  • You Xuemin

    (Faculty of Product Design, Chengdu Academy of Fine Arts, Sichuan Conservatory of Music, Chengdu City, Sichuan Province, China)

Abstract

Food culture is part of the rich historical and cultural heritage of a region or country. China’s traditional food culture is extremely rich, and its cultural value should be demonstrated and inherited in modern eating utensil design.The study chosen for specific objects is the “Nine Big Bowls†banquet transforming into a series of related product designs that aim to provide a reference for a teaching design for traditional culture-integrated product design education and inspire designers to use creative thinking to discover traditional culture. The study used the Design Development Research (DDR) research design and employed a qualitative approach using document analysis and group nominal techniques (NGT) as the data gathering instrument.

Suggested Citation

  • Wang Ling & Siti Zuraida Maaruf & You Xuemin, 2024. "Exploration of Design Teaching Model for Chinese Local Food Cultural Transforming to Relevant Product," International Journal of Research and Innovation in Social Science, International Journal of Research and Innovation in Social Science (IJRISS), vol. 8(8), pages 2449-2459, August.
    • Handle: RePEc:bcp:journl:v:8:y:2024:i:8:p:2449-2459
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    References listed on IDEAS

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    1. Jui-Che Tu & Xu Zhang & Xiu-Yue Zhang, 2021. "Basic Courses of Design Major Based on the ADDIE Model: Shed Light on Response to Social Trends and Needs," Sustainability, MDPI, vol. 13(8), pages 1-22, April.
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