Abstract
Being a necessary tool of eating food in Chinese people’s daily life, chopsticks have the basic function of lifting food, and also have art value. By analyzing the function of chopsticks and using the “RE-DESIGN” theory proposed by Kenyahara, this essay concludes that, when re-designing the chopsticks, there are three very important aspects: first, applying the materials of environmental protection; second, designing the simple and modern chopsticks by breaking the traditional “round and square” shape; third, combining the characteristics and function of spoon and western cutlery with it.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
References
Kenyahara (2006) Design of design (trans: Zhu E) Shandong People’s Publishing House, Shandong, China
Shi P (2009) Redesign: exotic thoughts in Chinese packing design art research
The Artificers Record (1993) (translated and annotated by Wen R) Shanghai Ancient Books Publishing House
Xia J, Shao C (2011) Chinese traditional cutlery—design of chopsticks studies in national art
Xu Y, Xu L (2011) A brief analysis on the differences of re-design and modification research on art education
Xiong Q (2005) Analysis on the differences between traditional chinese and western culture from the chopsticks and forks sound of Taiwan: new perspective
Yang J (2007) A brief analysis on design and culture of the chopsticks art and design (theory)
Zhang W (2006) Chopsticks, knives and forks—comparison of the cultural symbol between China and western countries. J Henan Univ Sci Technol (Soc Sci) 24(3):68–70
Zhou M (2009) Design culture of chopsticks. J Nanjing Art Inst (Art Des) 32(6):111–112
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2013 Springer-Verlag Berlin Heidelberg
About this paper
Cite this paper
Li, Zy., Jiang, Kp., Cao, Rp. (2013). Research on Re-Designing the Shape of Chopsticks. In: Qi, E., Shen, J., Dou, R. (eds) International Asia Conference on Industrial Engineering and Management Innovation (IEMI2012) Proceedings. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-38445-5_4
Download citation
DOI: https://doi.org/10.1007/978-3-642-38445-5_4
Published:
Publisher Name: Springer, Berlin, Heidelberg
Print ISBN: 978-3-642-38444-8
Online ISBN: 978-3-642-38445-5
eBook Packages: EngineeringEngineering (R0)