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| Presentation | 2017-03-15 10:50 Communication as a Co-creation -- A Case Study of Creation of a New Recipe -- Masaki Suwa (Keio Univ.), Haruyuki Fujii (Tokyo Inst. Tech.), Hideyuki Nakashima (Tokyo Univ.)  HCS2016-92 |
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| Abstract | (in Japanese) | (See Japanese page) |
| (in English) | We argue that communication is an act of value co-creation, and that values created by the participants through that communication may differ from each other. Each participant, by being inspired by the others’ behaviors and utterances, his/her own intentions and other environmental factors, proactively finds his/her own meanings and values. This paper presents a case-study of communication of a cook in a pasta restaurant and an often-visiting customer. The customer had opportunities to tell the cook what he thought and felt when he ate pasta recipes in the restaurant and to conduct periodical interviews to the cook about the cook’s thoughts and concepts in creating new recipes. Through this communication, the cook has actually reached to creation of a new recipe, and the customer has proactively obtained new insight and meanings into deliciousness of pasta recipes. | |
| Keyword | (in Japanese) | (See Japanese page) |
| (in English) | Value Co-creation / Communication / Service / Cooking / Proactivity / Constructive Science / / | |
| Reference Info. | IEICE Tech. Rep., vol. 116, no. 524, HCS2016-92, pp. 11-16, March 2017. | |
| Paper # | HCS2016-92 | |
| Date of Issue | 2017-03-08 (HCS) | |
| ISSN | Print edition: ISSN 0913-5685 Online edition: ISSN 2432-6380 | |
| Copyright and reproduction |
All rights are reserved and no part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopy, recording, or any information storage and retrieval system, without permission in writing from the publisher. Notwithstanding, instructors are permitted to photocopy isolated articles for noncommercial classroom use without fee. (License No.: 10GA0019/12GB0052/13GB0056/17GB0034/18GB0034) | |
| Download PDF | HCS2016-92 |
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| Conference Information | |
| Committee | HCS |
| Conference Date | 2017-03-15 - 2017-03-16 |
| Place (in Japanese) | (See Japanese page) |
| Place (in English) | |
| Topics (in Japanese) | (See Japanese page) |
| Topics (in English) | |
| Paper Information | |
| Registration To | HCS |
| Conference Code | 2017-03-HCS |
| Language | Japanese |
| Title (in Japanese) | (See Japanese page) |
| Sub Title (in Japanese) | (See Japanese page) |
| Title (in English) | Communication as a Co-creation |
| Sub Title (in English) | A Case Study of Creation of a New Recipe |
| Keyword(1) | Value Co-creation |
| Keyword(2) | Communication |
| Keyword(3) | Service |
| Keyword(4) | Cooking |
| Keyword(5) | Proactivity |
| Keyword(6) | Constructive Science |
| Keyword(7) | |
| Keyword(8) | |
| 1st Author's Name | Masaki Suwa |
| 1st Author's Affiliation | Keio University (Keio Univ.) |
| 2nd Author's Name | Haruyuki Fujii |
| 2nd Author's Affiliation | Tokyo Institute of Technology (Tokyo Inst. Tech.) |
| 3rd Author's Name | Hideyuki Nakashima |
| 3rd Author's Affiliation | The University of Tokyo (Tokyo Univ.) |
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| Speaker | Author-1 |
| Date Time | 2017-03-15 10:50:00 |
| Presentation Time | 25 minutes |
| Registration for | HCS |
| Paper # | HCS2016-92 |
| Volume (vol) | vol.116 |
| Number (no) | no.524 |
| Page | pp.11-16 |
| #Pages | 6 |
| Date of Issue | 2017-03-08 (HCS) |
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