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Abstract
Strategies were developed to facilitate designing flexible kitchen layouts that enable individuals of varying abilities to prepare food in user-friendly environments. The strategies were rooted in a design philosophy based on empathy for the physical and emotional experiences end-users may have in a space, as well as on generally accepted kitchen design standards. College sophomores in the interior design program became acquainted with functional requirements of kitchen layouts through lectures and in-class exercises before beginning studio projects. Given that few interior design students appeared to have experiences beyond basic survival skills in the kitchen, they prepared meals based on a set menu. Students documented each step of the process-from bringing supplies into the home, through preparing and serving the meal, to cleaning up afterwards. Students used this documentation to evaluate existing kitchens and to reassess and then revise their studio design projects. Next, students researched and discussed special needs of individuals with various disabilities. Using full-scale, cardboard box mock-ups, they simulated preparing the assigned meal as though they faced limitations inherent in less able-bodied circumstances. Finally, they modified studio projects to create adaptable environments responsive to the changing needs of end-users.
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Notes on contributors
Thomas L. Houser
Thomas L. Houser is an Assistant Professor of Interior Design in the School of Art, University of Georgia, Athens, GA.