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

Wang Ling, Siti Zuraida Maaruf and You Xuemin
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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

International Journal of Research and Innovation in Social Science, 2024, vol. 8, issue 8, 2449-2459

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.

Date: 2024
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