This post is a resource, a continuation of my series of posts about haptics . It also references Bubiko Foodtour and builds upon my interest in food as art. By deconstructing and pondering the processes involved in making lei cha, I will create a data base. I hope to find a data scientist and or/data presentation artist who can reveal new things and an interesting structure from the information and experiences collected.
WHAT IS LEICHA?
Lei Cha is also known as thunder tea rice. A tea-based broth is served with a plate or bowl with rice, vegetables, peanuts and other ingredients. The broth can be poured over the other ingredients or the two can be eaten separately. It is a simple food and very healthy. This description will become more detailed later). Usually the name is written as lei cha. The two words mean “pounded tea”.
HAND and ARM MOTIONS FOR MAKING LEI CHA
-moving of ingredients
-natural ingredients such as teal leaves, basil and peanuts
- containers: jars, cardboard boxes, plastic boxes, tupperware, bottles
Pounding: the tea leaves are crushed by using a mortar and pestle
Fire creation: hand and arm motions are required to operate the mechanisms of the stove (could include sparking gas to create a flame or turning a knob)
Pouring Notes: This assumes the ingredients are all with one area, there is no need for motions comparable to walking. An overhead diagram is needed Next post: Ingredients