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.
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References
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© 2013 Springer-Verlag Berlin Heidelberg
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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
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DOI: https://doi.org/10.1007/978-3-642-38445-5_4
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