ANALYSIS OF SLOW DESIGN CONCEPT: STUDY OF COOKING ACTIVITY AND RICE CONSUMPTION IN SUNDANESE COMMUNITY

• Main Author: Tri Jayanti, Ghia
• Format: Theses
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/52983
• Institution: Institut Teknologi Bandung

The slow food and slow design movements starting to develop in Indonesia as an alternative a new lifestyle in the midst of modernity, consumerism and an instant lifestyle. This study aims to examine the concept of slow movement in Indonesia with a case study of cooking activities and the habit of consuming rice in Sundanese people. The author combines literature review and design ethnography methods to obtain data through participatory observation and interviews. The observations and interviews were carried out in Kampung Naga, West Java and Bandung City. The focus of this research is to identify the concept of slow design in the development of cooking activities and consumption rice habits from traditional to modern method in Sundanese community. This focused studied show the principle of slow design in cooking utensils, cooking methods, and the rice consumption of the Sundanese people which were studied using the slow design theory from Alastair Fuad-Luke. This study examines what and how family values and spiritual belief in Sundanese culture are presented in the structure, form, size, and the design of cooking utensils in Sundanese community. The findings of these traditional values can then be implemented for product design process strategies and modern design ideas to improve product quality, develop products that are more environmentally friendly also preserve local wisdom that can become the identity of cultural products, and develop the potential of natural resources and local human resources also show the designer's role as a behavior change agent.