{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T02:35:35Z","timestamp":1772937335886,"version":"3.50.1"},"publisher-location":"New York, NY, USA","reference-count":80,"publisher":"ACM","license":[{"start":{"date-parts":[[2023,4,19]],"date-time":"2023-04-19T00:00:00Z","timestamp":1681862400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/100000001","name":"National Science Foundation","doi-asserted-by":"publisher","award":["2029249, 2222242"],"award-info":[{"award-number":["2029249, 2222242"]}],"id":[{"id":"10.13039\/100000001","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["dl.acm.org"],"crossmark-restriction":true},"short-container-title":[],"published-print":{"date-parts":[[2023,4,19]]},"DOI":"10.1145\/3544548.3580697","type":"proceedings-article","created":{"date-parts":[[2023,4,20]],"date-time":"2023-04-20T04:26:08Z","timestamp":1681964768000},"page":"1-13","update-policy":"https:\/\/doi.org\/10.1145\/crossmark-policy","source":"Crossref","is-referenced-by-count":9,"title":["Doufu, Rice Wine, and\u9762\u997c: Supporting the Connections between Precision and Cultural Knowledge in Cooking"],"prefix":"10.1145","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-6459-2859","authenticated-orcid":false,"given":"Danli","family":"Luo","sequence":"first","affiliation":[{"name":"Human-Centered Design and Engineering, University of Washington, United States"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9448-914X","authenticated-orcid":false,"given":"Daniela","family":"Rosner","sequence":"additional","affiliation":[{"name":"Human Centered Design & Engineering, University of Washington, United States"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9405-0399","authenticated-orcid":false,"given":"Nadya","family":"Peek","sequence":"additional","affiliation":[{"name":"Human Centered Design & Engineering, University of Washington, United States"}]}],"member":"320","published-online":{"date-parts":[[2023,4,19]]},"reference":[{"key":"e_1_3_3_3_1_1","volume-title":"Encoding race, encoding class: Indian IT workers in Berlin","author":"Amrute Sareeta","unstructured":"Sareeta Amrute. 2016. Encoding race, encoding class: Indian IT workers in Berlin. Duke University Press."},{"key":"e_1_3_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.1177\/0141778919879744"},{"key":"e_1_3_3_3_3_1","doi-asserted-by":"publisher","DOI":"10.1177\/1367549419861637"},{"key":"e_1_3_3_3_4_1","doi-asserted-by":"publisher","DOI":"10.1007\/978-3-031-02214-2"},{"key":"e_1_3_3_3_5_1","doi-asserted-by":"publisher","DOI":"10.1145\/1978942.1979041"},{"key":"e_1_3_3_3_6_1","doi-asserted-by":"publisher","DOI":"10.1145\/3490149.3501308"},{"key":"e_1_3_3_3_7_1","doi-asserted-by":"publisher","DOI":"10.1145\/3491101.3519875"},{"key":"e_1_3_3_3_8_1","doi-asserted-by":"publisher","DOI":"10.1525\/gfc.2002.2.2.46"},{"key":"e_1_3_3_3_9_1","doi-asserted-by":"publisher","DOI":"10.1145\/3322276.3322376"},{"key":"e_1_3_3_3_10_1","doi-asserted-by":"crossref","unstructured":"William Bolton. 2021. Instrumentation and control systems. Newnes.","DOI":"10.1016\/B978-0-12-823471-6.00013-7"},{"key":"e_1_3_3_3_11_1","volume-title":"Food And The Debate Over Cultural Appropriation.","author":"Bond Sarah","year":"2022","unstructured":"Sarah Bond. 2017. Who Owns A Recipe? Race, Food And The Debate Over Cultural Appropriation. Retrieved from https:\/\/www.forbes.com\/sites\/drsarahbond\/2017\/05\/30\/who-owns-a-recipe-race-food-and-the-debate-over-cultural-appropriation\/?sh=5fab4514e686, accessed July 2022."},{"key":"e_1_3_3_3_12_1","doi-asserted-by":"publisher","DOI":"10.1145\/3461778.3462002"},{"key":"e_1_3_3_3_13_1","doi-asserted-by":"publisher","DOI":"10.1145\/2362364.2362369"},{"key":"e_1_3_3_3_14_1","doi-asserted-by":"crossref","unstructured":"Leah Buechley Daniela\u00a0K Rosner Eric Paulos and Amanda Williams. 2009. DIY for CHI: methods communities and values of reuse and customization. In CHI\u201909 Extended Abstracts on Human Factors in Computing Systems. 4823\u20134826.","DOI":"10.1145\/1520340.1520750"},{"key":"e_1_3_3_3_15_1","doi-asserted-by":"publisher","DOI":"10.1145\/3294109.3295645"},{"key":"e_1_3_3_3_16_1","doi-asserted-by":"publisher","DOI":"10.1145\/1073943.1073944"},{"key":"e_1_3_3_3_17_1","volume-title":"Let\u2019s Not Forget The Recipes.","author":"Dao Q.","year":"2022","unstructured":"Dan\u00a0Q. Dao. 2020. During Food Media\u2019s Time Of Reckoning, Let\u2019s Not Forget The Recipes. Retrieved from https:\/\/www.delish.com\/food\/a34945169\/recipes-misrepresentation-food-media\/, accessed July 2022."},{"key":"e_1_3_3_3_18_1","doi-asserted-by":"publisher","DOI":"10.1145\/2598510.2598590"},{"key":"e_1_3_3_3_19_1","doi-asserted-by":"publisher","DOI":"10.1145\/3491102.3501926"},{"key":"e_1_3_3_3_20_1","doi-asserted-by":"publisher","DOI":"10.1145\/3313831.3376820"},{"key":"e_1_3_3_3_21_1","doi-asserted-by":"publisher","DOI":"10.1145\/2598784.2602775"},{"key":"e_1_3_3_3_22_1","doi-asserted-by":"publisher","DOI":"10.1086\/712998"},{"key":"e_1_3_3_3_23_1","doi-asserted-by":"publisher","DOI":"10.1145\/3432933"},{"key":"e_1_3_3_3_24_1","doi-asserted-by":"publisher","DOI":"10.1145\/2207676.2208280"},{"key":"e_1_3_3_3_25_1","doi-asserted-by":"publisher","DOI":"10.1145\/3411764.3445196"},{"key":"e_1_3_3_3_26_1","doi-asserted-by":"publisher","DOI":"10.1145\/1357054.1357130"},{"key":"e_1_3_3_3_27_1","volume-title":"Modifying Food Texture","author":"Guo J","unstructured":"J Guo and X-Q Yang. 2015. Texture modification of soy-based products. In Modifying Food Texture. Elsevier, 237\u2013255."},{"key":"e_1_3_3_3_28_1","volume-title":"Multi-material three-dimensional food printing with simultaneous infrared cooking. 3D Printing and Additive Manufacturing 6, 1","author":"Hertafeld Evan","year":"2019","unstructured":"Evan Hertafeld, Connie Zhang, Zeyuan Jin, Abigail Jakub, Katherine Russell, Yadir Lakehal, Kristina Andreyeva, Sneha\u00a0Nagaraj Bangalore, Jerson Mezquita, Jonathan Blutinger, 2019. Multi-material three-dimensional food printing with simultaneous infrared cooking. 3D Printing and Additive Manufacturing 6, 1 (2019), 13\u201319."},{"key":"e_1_3_3_3_29_1","volume-title":"Slabforge: Design Software for Slab-Based Ceramics. In CHI Conference on Human Factors in Computing Systems. 1\u201312","author":"Horn Melody","year":"2022","unstructured":"Melody Horn, Amy Traylor, and Leah Buechley. 2022. Slabforge: Design Software for Slab-Based Ceramics. In CHI Conference on Human Factors in Computing Systems. 1\u201312."},{"key":"e_1_3_3_3_30_1","doi-asserted-by":"publisher","DOI":"10.1145\/3462447"},{"key":"e_1_3_3_3_31_1","volume-title":"Flavor Origins: Guiyang.","author":"Hu Zhitang","year":"2022","unstructured":"Zhitang Hu and Xiaoqing Chen. 2022. Flavor Origins: Guiyang. Retrieved from https:\/\/youtu.be\/a4qWbYJZdbA, accessed September 2022."},{"key":"e_1_3_3_3_32_1","doi-asserted-by":"publisher","DOI":"10.9783\/9781512802887"},{"key":"e_1_3_3_3_33_1","volume-title":"Chasing Innovation","author":"Irani Lilly","unstructured":"Lilly Irani. 2019. Chasing Innovation. In Chasing Innovation. Princeton University Press."},{"key":"e_1_3_3_3_34_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2018.08.019"},{"key":"e_1_3_3_3_35_1","volume-title":"Sweet Fermented Rice (Jiu Niang).","year":"2022","unstructured":"Judy. 2020. Sweet Fermented Rice (Jiu Niang). Retrieved from https:\/\/thewoksoflife.com\/sweet-fermented-rice-jiu-niang\/, accessed February 2022."},{"key":"e_1_3_3_3_36_1","doi-asserted-by":"publisher","DOI":"10.1145\/2207676.2207774"},{"key":"e_1_3_3_3_37_1","doi-asserted-by":"publisher","DOI":"10.1145\/3025453.3025980"},{"key":"e_1_3_3_3_38_1","volume-title":"Hidden hunger: Gender and the politics of smarter foods","author":"Kimura Aya\u00a0Hirata","unstructured":"Aya\u00a0Hirata Kimura. 2013. Hidden hunger: Gender and the politics of smarter foods. Cornell University Press."},{"key":"e_1_3_3_3_39_1","doi-asserted-by":"publisher","DOI":"10.1145\/3532106.3533542"},{"key":"e_1_3_3_3_40_1","volume-title":"The handbook of food and anthropology","author":"Klein A","unstructured":"Jakob\u00a0A Klein and James\u00a0L Watson. 2016. The handbook of food and anthropology. Bloomsbury Publishing."},{"key":"e_1_3_3_3_41_1","volume-title":"An overview of fermentation in rice winemaking. Canrea Journal: Food Technology, Nutritions, and Culinary Journal","author":"Koay Meiwei","year":"2022","unstructured":"Meiwei Koay, Hui\u00a0Yin Fan, and Clemente Michael Vui\u00a0Ling Wong. 2022. An overview of fermentation in rice winemaking. Canrea Journal: Food Technology, Nutritions, and Culinary Journal (2022), 12\u201337."},{"key":"e_1_3_3_3_42_1","doi-asserted-by":"publisher","DOI":"10.1145\/3313831.3376421"},{"key":"e_1_3_3_3_43_1","doi-asserted-by":"publisher","DOI":"10.1145\/3173574.3173614"},{"key":"e_1_3_3_3_44_1","doi-asserted-by":"publisher","DOI":"10.1145\/3301019.3319996"},{"key":"e_1_3_3_3_45_1","doi-asserted-by":"publisher","DOI":"10.1093\/melus\/32.4.11"},{"key":"e_1_3_3_3_46_1","doi-asserted-by":"publisher","DOI":"10.1080\/10253860500069042"},{"key":"e_1_3_3_3_47_1","unstructured":"H. McGee. 2007. On Food and Cooking: The Science and Lore of the Kitchen. Scribner."},{"key":"e_1_3_3_3_48_1","doi-asserted-by":"publisher","DOI":"10.1145\/3411764.3445346"},{"key":"e_1_3_3_3_49_1","doi-asserted-by":"publisher","DOI":"10.1145\/2984511.2984528"},{"key":"e_1_3_3_3_50_1","doi-asserted-by":"publisher","DOI":"10.1145\/2317956.2318034"},{"key":"e_1_3_3_3_51_1","doi-asserted-by":"publisher","DOI":"10.1145\/3532106.3533572"},{"key":"e_1_3_3_3_52_1","doi-asserted-by":"publisher","DOI":"10.1145\/2675133.2675194"},{"key":"e_1_3_3_3_53_1","doi-asserted-by":"publisher","DOI":"10.1145\/3491102.3501933"},{"key":"e_1_3_3_3_54_1","doi-asserted-by":"publisher","DOI":"10.1145\/3363033"},{"key":"e_1_3_3_3_55_1","doi-asserted-by":"publisher","DOI":"10.1145\/3490420"},{"key":"e_1_3_3_3_56_1","doi-asserted-by":"publisher","DOI":"10.1145\/2038476.2038485"},{"key":"e_1_3_3_3_57_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1548-1433.2012.01531.x"},{"key":"e_1_3_3_3_58_1","doi-asserted-by":"publisher","DOI":"10.1145\/1518701.1518768"},{"key":"e_1_3_3_3_59_1","doi-asserted-by":"publisher","DOI":"10.1145\/2602695.2602701"},{"key":"e_1_3_3_3_60_1","doi-asserted-by":"publisher","DOI":"10.1145\/2677199.2680587"},{"key":"e_1_3_3_3_61_1","doi-asserted-by":"publisher","DOI":"10.1145\/3173574.3174105"},{"key":"e_1_3_3_3_62_1","doi-asserted-by":"publisher","DOI":"10.1145\/1978942.1979332"},{"key":"e_1_3_3_3_63_1","doi-asserted-by":"publisher","DOI":"10.1145\/3064857.3079146"},{"key":"e_1_3_3_3_64_1","doi-asserted-by":"publisher","DOI":"10.1145\/3173574.3173932"},{"key":"e_1_3_3_3_65_1","volume-title":"Aug","author":"Smith A.","year":"2022","unstructured":"A. Smith. [n. d.]. History of the Agar Plate. Retrieved from https:\/\/web.archive.org\/web\/20121014060019http:\/\/www.labnews.co.uk\/features\/history-of-the-agar-plate\/, Aug 2022."},{"key":"e_1_3_3_3_66_1","doi-asserted-by":"publisher","DOI":"10.1145\/3311957.3359436"},{"key":"e_1_3_3_3_67_1","doi-asserted-by":"publisher","DOI":"10.1039\/D1SM01761F"},{"key":"e_1_3_3_3_68_1","doi-asserted-by":"publisher","DOI":"10.3389\/frobt.2021.673533"},{"key":"e_1_3_3_3_69_1","doi-asserted-by":"publisher","DOI":"10.1079\/BJN20041352"},{"key":"e_1_3_3_3_70_1","volume-title":"Literature and Food Studies","author":"Tigner L","unstructured":"Amy\u00a0L Tigner and Allison Carruth. 2017. Literature and Food Studies. Routledge."},{"key":"e_1_3_3_3_71_1","doi-asserted-by":"publisher","DOI":"10.1145\/1518701.1518908"},{"key":"e_1_3_3_3_72_1","doi-asserted-by":"publisher","DOI":"10.1145\/3290605.3300791"},{"key":"e_1_3_3_3_73_1","volume-title":"Chef Wang teaches you \u2019Fushun Douhua","author":"Wang Gang","year":"2022","unstructured":"Gang Wang. 2020. Chef Wang teaches you \u2019Fushun Douhua\u2019 with melt-in-your-mouth texture. Let\u2019s keep the tradition alive!Retrieved from https:\/\/youtu.be\/NRbcgVyb15Q, accessed September 2022."},{"key":"e_1_3_3_3_74_1","doi-asserted-by":"publisher","DOI":"10.1126\/sciadv.1601984"},{"key":"e_1_3_3_3_75_1","doi-asserted-by":"publisher","DOI":"10.1145\/3025453.3026019"},{"key":"e_1_3_3_3_76_1","doi-asserted-by":"publisher","DOI":"10.1145\/3411764.3445097"},{"key":"e_1_3_3_3_77_1","volume-title":"New Report Details Pervasive Culture of Racism at Bon App\u00e9tit:\u2018Nowhere Have I Ever Felt More Isolated\u2019.","author":"Zhang G.","year":"2022","unstructured":"Jenny\u00a0G. Zhang. 2020. New Report Details Pervasive Culture of Racism at Bon App\u00e9tit:\u2018Nowhere Have I Ever Felt More Isolated\u2019. Retrieved from https:\/\/www.eater.com\/2020\/6\/10\/21286688\/bon-appetit-toxic-work-culture-of-racism, accessed July 2022."},{"key":"e_1_3_3_3_78_1","doi-asserted-by":"publisher","DOI":"10.1162\/LEON_a_00243"},{"key":"e_1_3_3_3_79_1","doi-asserted-by":"publisher","DOI":"10.1145\/3173574.3173974"},{"key":"e_1_3_3_3_80_1","doi-asserted-by":"crossref","unstructured":"S Zorzetto. 2014. Ancestral Cuisine and Cooking Rituals. (2014).","DOI":"10.1007\/978-94-007-0929-4_81"}],"event":{"name":"CHI '23: CHI Conference on Human Factors in Computing Systems","location":"Hamburg Germany","acronym":"CHI '23","sponsor":["SIGCHI ACM Special Interest Group on Computer-Human Interaction"]},"container-title":["Proceedings of the 2023 CHI Conference on Human Factors in Computing Systems"],"original-title":[],"link":[{"URL":"https:\/\/dl.acm.org\/doi\/10.1145\/3544548.3580697","content-type":"unspecified","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/dl.acm.org\/doi\/pdf\/10.1145\/3544548.3580697","content-type":"application\/pdf","content-version":"vor","intended-application":"syndication"},{"URL":"https:\/\/dl.acm.org\/doi\/pdf\/10.1145\/3544548.3580697","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,6,17]],"date-time":"2025-06-17T16:37:23Z","timestamp":1750178243000},"score":1,"resource":{"primary":{"URL":"https:\/\/dl.acm.org\/doi\/10.1145\/3544548.3580697"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,4,19]]},"references-count":80,"alternative-id":["10.1145\/3544548.3580697","10.1145\/3544548"],"URL":"https:\/\/doi.org\/10.1145\/3544548.3580697","relation":{},"subject":[],"published":{"date-parts":[[2023,4,19]]},"assertion":[{"value":"2023-04-19","order":3,"name":"published","label":"Published","group":{"name":"publication_history","label":"Publication History"}}]}}