隨著數位時代的來臨，數位食譜的發展蔚為風潮，也以各種形式進行行銷推廣，再加上以文化融入創意、行銷而廣受歡迎的文化創意產業也相當風行，如何將文化價值帶入數位食譜中，創造新的火花，值得探究。 本研究以量化之網路問卷為主、質化之深度訪談法為輔，利用動機理論的概念及Maslow(1943)的需求理論了解數位食譜使用者使用數位食譜的動機、需求，另運用Davis et al.(1989)提出的科技接受模型、張銀益等人(2010)提出的手機線上遊戲特性進行延伸，做為使用者需求問卷調查的評測及分析指標，並依照以下項目分別對使用者的想法進行探討：(1)使用動機與需求、(2)知覺價值、(3)數位食譜三大平台特性與使用意願、(4)數位食譜行銷策略、(5)手繪插畫與數位食譜結合之吸引力。探討數位食譜的發展現況及行銷策略則以質化之深度訪談法進行，訪談國內數位食譜網站愛料理、多多開伙，外國案例則是美國手繪食譜網站They Draw & Cook，並且發現現有數位食譜平台主要的行銷策略以依照節慶或食材進行主題式的行銷活動居多，除了數位食譜網站/App本身的食譜內容外，常見的行銷方式則為(1)社群媒體、(2)異業合作與置入、(3)實體產品發行或實體活動。創新行銷案例探討則以覺旅咖啡為對象，以質化之深度訪談法了解其創新行銷方式，並發現覺旅咖啡將文化價值深植於體驗行銷的概念是數位食譜平台應該加以學習、深化的行銷方式。綜合以上結果，本研究對研究結果進行分析及整理，並對數位食譜的行銷策略與發展提出建議。 最後，本文將研究結果運用於輔助、支持Illuscook+的創作發展與功能設計，將 Illuscook+做為數位食譜創新行銷策略的構想場域，在「資訊有用性」、「介面易用性」及「使用趣味性」上均收到使用者相當良好的評價，未來可持續發展為具有完整功能的數位食譜資訊整合平台。 / With the advent of digital age, the development of digital recipes is a growing trend, they market and promote themselves in various forms. Besides, the cultural and creative industries which integrate culture, creation and marketing are quite popular, bringing cultural values into digital recipes and creating new spark are worth exploring. In this study, researcher used online questionnaires and depth interviews to understand users’ motivations and needs of using digital recipes, supplemented by motivation theory and Maslow's hierarchy of needs (1943), also used TAM by Davis et al. (1989) and mobile online games features by Chang Yin-Yih et al. (2010) as the indicators of evaluation and analysis of questionnaires. This study used the following items to discuss user’s ideas of digital recipes: (1)usage motivations and needs, (2)perceived value, (3)the relations between three characteristics of digital recipe platforms and willingness to use, (4)marketing strategies of digit recipes, (5)the attraction of combining hand-drawn illustration and digital recipe. Researcher explored the current development and marketing strategies of digital recipes in depth interviews, using iCook, dodocook and They Draw & Cook as subjects. Through the results of interviews, the main marketing strategy of existing digital recipes platform is theme-based marketing activities in accordance with festivals or ingredients, and in addition to their own recipe content of digital recipe website / App, the common ways of their marketing are: (1)social media, (2)cross-sector cooperation and placement, (3)release actual products or hold actual activities. Depth interview was also used to know the innovative marketing of Journey Kaffe, and found that its concept of making cultural values deeply rooted in the experiential marketing is the way that digital recipes platform should learn. Based on the above results, this research analyzed and organized the findings, and made recommendations of digital marketing strategies and development. Finally, the results of study was used to support the development and functional design of Illuscook+, made it a field to realize the innovative marketing ideas of digital recipes, and had received pretty good feedback from users in "information usefulness", "interface usability" and "usage interesting", may develop as a fully functional digital recipe platform in the future.

No description available.

Les recettes de cuisine sont partout de nos jours, dans les livres, à la télévision, sur l’Internet, ainsi que dans les restaurants et les entreprises alimentaires industrielles. Cette grande présence médiatique et économique soulève la question de savoir s’il est possible de les protéger par le droit de la propriété intellectuelle canadien. L’auteure commence par décrire les recettes et les plats, puis examine si ceux de nature traditionnelle et familiale sont des éléments de culture et s’ils peuvent constituer des savoirs traditionnels. Cela amène l’auteure à examiner si les indications géographiques peuvent procurer aux recettes et aux plats une certaine forme de protection contre leur appropriation à l’usage exclusif d’une personne. L’auteure aborde ensuite les régimes usuels de propriété intellectuelle à l’aune de la recette et du plat de chefs ou de l’industrie. Elle examine en premier ceux de la propriété industrielle. Les recettes et les plats peuvent-ils être des marques de commerce? Peuvent-ils être des secrets de commerce? Peuvent-ils constituer des inventions brevetables? Elle se penche ensuite sur le droit d’auteur et examine si les recettes et les plats peuvent être des œuvres protégeables et s’ils se qualifieraient comme œuvres littéraires ou artistiques. Cet examen l’amène à regarder le développement de la protection des œuvres musicales pour mieux cerner les enjeux pour les recettes. Au terme de son analyse, l’auteure fait ressortir quel régime appert le plus approprié selon la nature des recettes et des pratiques des chefs et des entreprises industrielles. / Nowadays, we are surrounded by recipes; they are in books, on television, on the Web, as well as in restaurants and in industrial food businesses. This great economic and media weight naturally begs the question whether recipes can be protected under Canadian intellectual property law. The author starts by describing recipes and dishes and then examines whether traditional and family recipes and dishes are elements of culture and whether they can be considered traditional knowledge. That leads the author to consider whether geographical indications can provide recipes and dishes with some kind of protection against their appropriation by a person for his or her exclusive use. The author then examines the usual intellectual property schemes for industrial and chefs’ recipes and dishes. She starts with industrial property schemes. Can recipes and dishes act as trademarks? Can they be trade secrets? Can they be patentable inventions? She then moves on to copyright, to examine whether recipes and dishes can be copyrightable works and, if so, whether they would be literary or artistic works. That leads her to look at how musical works came to be protected in order to better understand what is at issue for recipes. The author concludes her analysis by stating which scheme seems to be the most appropriate for recipes depending on their nature and the practices of chefs and industrial businesses.

Familjer med små barn som inte tål mjölk upplever att de behöver praktisk hjälp med mat och måltider. Syftet var att undersöka om, och i så fall hur, recept kan möta de behov som familjerna upplever att de har. Totalt 15 recept togs fram. På två workshoppar fick 11 familjer testa recepten genom att provlaga och smaka de tillagade måltiderna. Under workshopparna intervjuades föräldrarna om vad de tyckte om recepten och om vilka behov de har. Resultatet visar att recept kan vara en praktisk hjälp för familjer med mjölkallergi – om recepten tar hänsyn till de behov kring mat som familjerna har. Familjernas behov är motstridiga, men det går att sammanföra dem i recept. För att kunna kombinera deras behov av bekvämlighet och ansvar för näringsriktig mat måste det vara snabb och enkel mat som samtidigt utgår ifrån små barns näringsbehov utan att innehålla mjölk. Även identitet, som är kopplat till smak, är viktigt. God mat är synonymt med bekanta smaker som är vanliga i många barnfamiljer. / Families with small children who are allergic to milk experience that they require practical advice on food and meals. The purpose of this study was to investigate if, and if so how, recipes can meet the needs regarding food and meals that these families feel that they have. Total 15 recipes were developed. These were tested by 11 families by cooking and tasting the meals at two workshops. During both workshops the parents were interviewed to find out their opinions on the recipes as well as their needs. The results indicate that recipes may be a useful remedy for families with milk allergy, given that the recipes consider the families’ very needs as regarding to food. The needs of the families’ are contradictory, however they can be summed up into recipes. In order to combine the families’ need for ease and responsibility for nutritious food, the food must be quick and simple but still emanate from the nutritional requirements for small children with milk allergy. Likewise identity related to taste is important. Good food is synonymous with well-known tastes for families with children.

The prediction of detonation properties of the new generation of high-nitrogen energetic materials (HNEM) is based on knowledge of their heats of formation, which are sum of values of particular nitrogen heterocyclic fragments. The diploma thesis describes theoretical calculations of heats of formation in gas phase ?f H°(298,g) for series of azines (number of N atoms 2-6) and azoles (number of N atoms 2-5) by means of quantum chemical methods. The semiempirical methods as PM3, DFT methods utilizing isodesmic approach and finally thermochemical G-recipes were used. All calculated values of heats of formation were scrutinized and for future application to HNEM materials the DFT B3LYP/cc-pVTZ method and thermochemical recipe T1 were recommended.

No description available.

Det är ofta äldre personer behöver besöka 1177.se och på grund av att samhället och dess information har blivit alltmer digitaliserad blir det svårare för den äldre generationen som inte växt upp med den nu moderna tekniken. Detta examensarbete handlar om hur äldre som är ovana internetanvändare förstår och uträttar ärenden med hjälp av 1177:s e-tjänster. Examensarbetets syftet är att bidra med kunskap om hur information kan designas för att underlätta för äldre att använda ett digitalt verktyg för vårdrelaterande ärenden. Med hjälp av tidigare forskning inom teknikinformation, klarspråk, skärmläsning och olika medier samt text och bild i samverkan, går det att förbättra tillvägagångsättet för målgruppen när de ska förnya ett recept med hjälp av 1177:s e-tjänster. Metoderna som används i den empiriska undersökningen är intervjuer, textanalys och deltagande observationer. Syftet med metoderna är att studera den befintliga informationsdesignen på 1177.se och få en djupare förståelse för målgruppens tillvägagångssätt och användarupplevelse. Examensarbetet innehåller ett gestaltningsförslag baserat på tidigare forskning samt resultaten från de empiriska studierna i form av en guide som stegvis beskriver hur användaren ska göra för att utföra tjänsterna på 1177.se. / It is often elderly people that need to visit 1177.se. Because society and its information have become increasingly digitized, it is becoming more difficult for the older generation to reach the information. The survey in this study deals with how people from the age 50 understand and use 1177's e-services. In this work, theories within technical communication, plain language, screen reading and various media as well as text and image in collaboration is used. Studies has been conducted to gather empirical data about how the elderly understand information design to use 1177.se e-service. The methods used are interviews, text analysis and participant observation. On the basis of the empirical results an information design, as a step-by-step guide is proposed on how it could be easier for the user.

Tesis por compendio / [EN] Currently, there is a trend towards sustainability, especially in developed countries, where the concerns of society about environmental degradation and social problems have increased. Following this trend, the construction sector is one of the most influential sectors due to its high economic, environmental, and social impacts. At the same time, there is an increase in the demand for transport, which drives a need to develop and maintain the necessary infrastructure for this purpose. Taking all these factors into account, bridges become a key structure and therefore assessment of sustainability throughout their whole life-cycle is essential. The main objective of this thesis is to propose a methodology that allows assessment of the sustainability of a bridge under uncertain initial conditions (subjectivity of the decision-maker or variability of initial parameters) and optimization of the design to obtain a robust optimal bridge. To this end, an extensive bibliographic review of all the works that perform assessments of the sustainability of bridges through the valuation of criteria related to their main pillars (economic, environmental, or social) has been carried out. In this review, it has been observed that the most comprehensive way to evaluate the environmental and social pillars is through the use of life-cycle impact assessment methods. These methods allow sustainability assessment to be performed for the whole life-cycle of the bridge. This process provides valuable information to decision-makers for the assessment and selection of the most sustainable bridge. However, the decision-makers' subjective assessments of the relative importance of the criteria influence the final assessment of sustainability. For this reason, it is necessary to create a methodology that reduces the associated uncertainty and seeks robust solutions according to the opinion of decision-makers. In addition, for bridges, the design and decision-making are conditioned by the initially defined parameters. This leads to solutions that may be sensitive to small changes in these initial conditions. A robust optimal design makes it possible to obtain optimal solutions and structurally stable designs under variations of the initial conditions as well as sustainable designs that are not influenced by the preferences of the stakeholders who are part of the decision-making process. Thus, obtaining a robust optimal design becomes a probabilistic optimization process that has a high computational cost. For this reason, the use of metamodels has been integrated into the proposed methodology. Specifically, Latin hypercube sampling is used for the definition of the initial sample and a kriging model is used for the definition of the mathematical approximation. In this way, kriging-based heuristic optimization reduces the computational cost by more than 90% with respect to conventional heuristic optimization while obtaining very similar results. This thesis provides, first of all, an extensive bibliographic review of both the criteria used for the assessment of sustainability of bridges and the different methods of life-cycle impact assessment to obtain a complete profile of the environmental and social pillars. Subsequently, a methodology is defined for the full assessment of sustainability, using life-cycle impact assessment methods. Likewise, an approach is proposed that makes it possible to obtain structures with little influence from the structural parameters, as well as from the preferences of the different decision-makers regarding the sustainability criteria. The methodology provided in this thesis is applicable to any other type of structure. / [ES] Actualmente existe una tendencia hacia la sostenibilidad, especialmente en los países desarrollados donde la preocupación de la sociedad por el deterioro ambiental y los problemas sociales ha aumentado. Siguiendo esta tendencia, el sector de la construcción es uno de los sectores que mayor influencia tiene debido a su alto impacto económico, ambiental y social. Al mismo tiempo, existe un incremento en la demanda de transporte que provoca la necesidad de desarrollo y mantenimiento de las infraestructuras necesarias para tal fin. Con todo esto, los puentes se convierten en una estructura clave, y por tanto, la valoración de la sostenibilidad a lo largo de toda su vida es esencial. El objetivo principal de esta tesis es proponer una metodología que permita valorar la sostenibilidad de un puente bajo condiciones iniciales inciertas (subjetividad del decisor o variabilidad de parámetros iniciales) y optimizar el diseño para obtener puentes óptimos robustos. Para ello, se ha realizado una extensa revisión bibliográfica de todos los trabajos en los que se realiza un análisis de la sostenibilidad mediante la valoración de criterios relacionados con sus pilares principales (económico, medio ambiental o social). En esta revisión, se ha observado que la forma más completa de valorar los pilares medioambientales y sociales es mediante el uso de métodos de análisis de ciclo de vida. Estos métodos permiten llevar a cabo la valoración de la sostenibilidad durante todas las etapas de la vida de los puentes. Todo este procedimiento proporciona información muy valiosa a los decisores para la valoración y selección del puente más sostenible. No obstante, las valoraciones subjetivas de los decisores sobre la importancia de los criterios influyen en la evaluación final de la sostenibilidad. Por esta razón, es necesario crear una metodología que reduzca la incertidumbre asociada y busque soluciones robustas frente a las opiniones de los agentes implicados en la toma de decisiones. Además, el diseño y toma de decisiones en puentes está condicionado por los parámetros inicialmente definidos. Esto conduce a soluciones que pueden ser sensibles frente a pequeños cambios en dichas condiciones iniciales. El diseño óptimo robusto permite obtener diseños óptimos y estructuralmente estables frente a variaciones de las condiciones iniciales, y también diseños sostenibles y poco influenciables por las preferencias de los decisores que forman parte del proceso de toma de decisión. Así pues, el diseño óptimo robusto se convierte en un proceso de optimización probabilística que requiere un gran coste computacional. Por este motivo, el uso de metamodelos se ha integrado en la metodología propuesta. En concreto, se ha utilizado hipercubo latino para la definición de la muestra inicial y los modelos kriging para la definción de la aproximación matemática. De esta forma, la optimización heurística basada en kriging ha permitido reducir más de un 90% el coste computacional respecto a la optimización heurística conveniconal obteniendo resultados muy similares. Esta tesis proporciona en primer lugar, una amplia revisión bibliográfica, tanto de los criterios utilizados para la valoración de la sostenibilidad en puentes como de los diferentes métodos de análisis de ciclo de vida para obtener un perfil completo de los pilares ambientales y sociales. Posteriormente, se define una metodología para la valoración completa de la sostenibilidad, usando métodos de análisis de ciclo de vida. Asimismo, se propone un enfoque que permite obtener estructuras poco influenciables por los parámetros estructurales, así como por las preferencias de los diferentes decisores frente a los criterios sostenibles. La metodología proporcionada en esta tesis es aplicable a cualquier otro tipo de estructura. / [CA] Actualment existeix una tendència cap a la sostenibilitat, especialment en els països desenrotllats on la preocupació de la societat pel deteriori ambiental i els problemes socials ha augmentat. Seguint aquesta tendència, el sector de la construcció és un dels sectors que major influència té a causa del seu alt impacte econòmic, ambiental i social. Al mateix temps, existeix un increment en la demanda de transport que provoca la necessitat de desenrotll i manteniment de les infraestructures necessàries per a tal fi. En tot açò, els ponts es converteixen en una estructura clau, i per tant, la valoració de la sostenibilitat al llarg de tota la seua vida és essencial. L'objectiu principal d'aquesta tesi doctoral és proposar una metodologia que permeta valorar la sostenibilitat d'un pont baix condicions inicials incertes (subjectivitat del decisor o variabilitat dels paràmetres inicials) i optimitzar el disseny per a obtenir ponts òptims robusts. Per a això, s'ha realitzat una extensa revisió bibliogràfica de tots els treballs en els quals es realitza un anàlisis de la sostenibilitat mitjançant la valoració de criteris relacionats amb els seus pilars principals (econòmic, ambiental o social). En aquesta revisió s'ha observat que la forma més completa de valorar els pilars ambientals i socials és mitjançant l'ús de mètodes d'anàlisis de cicle de vida. Aquests mètodes permeten realitzar la valoració de la sostenibilitat al llarg de totes les etapes de la vida dels ponts. Tot aquest procediment proporciona informació molt valuosa als decisors per a la valoració i selecció del pont més sostenible. No obstant això, les valoracions subjectives dels decisors sobre la importància dels criteris influeixen en l'avaluació final de la sostenibilitat. Per aquesta raó, és necessari crear una metodologia que reduïsca la incertesa associada i busque solucions robustes enfront de les opinions dels agents implicats en la presa de decisions. A més, el disseny i la presa de decisions en ponts està condicionat pels paràmetres inicialment definits. Açò condueix a solucions que poden ser sensibles front a menuts canvis en les dites condicions inicials. El disseny òptim robust permet obtenir dissenys òptims i estructuralment estables front a variacions de les condicions inicials, i també dissenys sostenibles i poc influenciables per les preferències dels decisors que formen part del procés de presa de decisió. D'aquesta manera, el disseny òptim robust es converteix en un procés d'optimització probabilística que requereix un gran cost computacional. Per aquest motiu, l'ús de metamodels s'ha integrat en la metodologia proposta. En concret, s'ha utilitzat l'hipercub llatí per a la definició de la mostra inicial i els models kriging per a la definició de l'aproximació matemàtica. D'aquesta forma, l'optimització heurística basada en kriging ha permés reduir més d'un 90% el cost computacional respecte a l'optimització heurística convencional obtenint resultats molt similars. Aquesta tesi doctoral proporciona en primer lloc, una ampla revisió bibliogràfica, tant dels criteris utilitzats per a la valoració de la sostenibilitat en ponts com dels diferents mètodes d'anàlisis de cicle de vida per a obtenir un perfil complet dels pilars ambientals i socials. Posteriorment, es defineix una metodologia per a la valoració completa de la sostenibilitat, utilitzant mètodes d'anàlisis de cicle de vida. Així mateix, es proposa un enfocament que permet obtenir estructures poc influenciables pels paràmetres estructurals, així com per les preferències dels diferents decisors enfront dels criteris sostenibles. La metodologia proporcionada en aquesta tesi doctoral és aplicable a qualsevol altre tipus d'estructura. Nº de páginas: / I would like to acknowledge the economic support of the Spanish Ministry of Economy and Competitiveness, formerly called Spanish Ministry of Science and Innovation. This thesis has been possible thanks to the FPI fellowship and the financially support of BRIDLIFE (Research Project BIA2014-56574-R) and DIMALIFE (Project BIA2017-85098-R). / Penadés Plà, V. (2020). Life-cycle sustainability design of post-tensioned box-girder bridge obtained by metamodel-assisted optimization and decision-making under uncertainty [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/147480 / Compendio

全球第一大社群網站 Facebook，在 2007 年推出的 Facebook 粉絲專頁（Fan Page），是一個公開的介面，集合了娛樂、社交、資訊尋求三項商業行銷功能。根據 Facebook 官方統計，目前共有 118 萬個粉絲專頁，由一百多萬個公司團體開立，更吸引了超過 5 億 3,000 萬人次粉絲。近年來，台灣食譜 Facebook 粉絲團備受關注，本研究將探討網友對 iCook 愛料理粉絲團的使用動機。 其次，本研究目的，在探討 iCook 食譜粉絲團之「使用動機」、「資訊來源」、「服務品質」、「顧客滿意度」和「顧客忠誠度」之意涵。探討人口統計變相對「使用動機」、「資訊來源」、「服務品質」、「顧客滿意度」和「顧客忠誠度」的顯著差異性。檢定「使用動機」、「資訊來源」、「服務品質」、「顧客滿意度」和「顧客忠誠度」具有顯著關係。經由量化分析與質化訪談之相關研究，針對iCook食譜粉絲團提出行銷策略建議。 本研究以 馬斯洛《需求層級理論》，探討 Facebook 粉絲團的閱聽眾使用動機，針對經常瀏覽 iCook 粉絲團的常用使用者為研究對象，本研究利用「問卷調查法」與「深度訪談法」進行研究，兼顧量化及質化兩種研究途徑。透過網路問卷抽樣調查方式，回收有效問卷 506 份，並針對 iCook 愛料理網站創辦人、美食部落客、粉絲團會員重度使用者進行深度訪談。 研究結果顯示， iCook 食譜粉絲團以女性家庭主婦和上班族為主，年齡層以26-45 歲居多，教育程度以大學為最多，居住地區以北部為主。在使用動機、資訊來源及服務品質對於顧客滿意度有顯著正相關；使用動機、資訊來源及服務品質及顧客忠誠度有顯著正相關；顧客滿意度與忠誠度有顯著正相關。 經質化與量化分析，本研究對於 iCook 食譜粉絲團之行銷策略建議如下： 1. 提供豐富多樣的食譜資訊，讓使用者感覺有其價值性 2. 善用社群口碑行銷傳播，以內容取代廣告創造利基 3. 優化服務與開拓異業結盟機會，有助品牌知名度與滿意度 　　綜合上述，以鞏固其品牌忠誠度，朝長久經營之路邁進。 / Facebook, the biggest social network site in the world, launched the Page service in 2007. It is a public platform including entertainment, social contact and information seeking functions for business and marketing. According to the official statistics from Facebook, there are currently 1.18 million Facebook Pages created by more than 1 million organizations, attracting more than 530 million users. In recent years, the cookbook’s Facebook Pages in Taiwan attract more attention than before therefore the research is going to discuss the motivation of fans using iCook Facebook Page. Furthermore, the purpose of this study is to explore using motivation, sources, service quality, customer satisfaction and customer loyalty for iCook Facebook Page. To analyze the demographic variables differences on using motivation, information sources, service quality, customer satisfaction, customer loyalty differences. Also to test the relation between using motivation, information sources, service quality, customer satisfaction, customer loyalty. Through quantitative and qualitative research methods, provide marketing strategy recommendation. The study is based on “Maslow's Hierarchy of Needs Theory” and investigates Facebook Page audiences’ usage motivation. The target research group is the user who visits iCook Facebook Page frequently. In order to give consideration to both quantitative and qualitative approach, this study adopts questionnaire survey and in-depth interviews for research methods. There are 506 effective questionnaires from the Internet survey and conducts the in-depth interviews to iCook founder, Cuisine Bloggers and heavy users. The result indicates that the users of iCook Facebook Page are mainly female, housewife and office worker by occupations, the age between 26 and 45, education background is college and above, living around the northern Taiwan. The using motivation, information sources and service quality have a significant positive correlation with customer satisfaction, as well as customer loyalty. Therefore the service quality and customer loyalty are positive correlation. Based on the quantitative and qualitative analysis, this study suggests that iCook Facebook Page should apply more Social Media Marketing strategies and several recommendations as follows: 1. Providing various recipe for readers to let users feel valuable. 2. To leverage the power of Word of Mouth Marketing (WOMM) and to replace the advertisement to content in order to create the niche. 3. Optimizing the web services and features to expand cross-industry strategic alliance opportunities, it helps to promote the brand image and reputation.

After dedicating over two years to pursuing an MFA degree focused on ceramics and sculpture, I find myself transported back to a familiar setting from my past: a tableau reminiscent of what remained in the dining space after four young children finished a meal and exited the room. Revisiting the scene recalls happy times despite the disorder. What helped maintain my sanity during the relentless repetition of the every-day-long task was the realization that every day, innocents are learning to become aware of the world around them. For my thesis exhibition, I created a tableau as a loud reminder of those messier times in my home. My exhibition features an oversized wooden toddler's chair and table, surrounded by scattered meal-time remnants exaggerated in scale predominantly crafted from ceramic. The food items are strewn about in seemingly random arrangements, creating a chaotic still life. Perhaps the disproportionate size of the furniture and the disorderliness subconsciously acknowledge the monumental challenge of caring for children, a task that once felt never-ending but has since become a distant memory. Viewers may find solace in the mundane subject matter and in the ease of recognizing the familiar elements on display.