The most basic way to explore any idea, problem or other theme is using method known as 5 W’s and 1 H or the Kipling Method, consisting of a list of the fundamental questions What? Why? Who? Where? When? and How? Once answered it will provide you with a complete overview of the idea or topic you want to explore and understand. This template of the method provides an easy way to initiate a mindmap with the Manual Thinking material, both for novice users and teams: you can start working right away!
Make creative teamwork simple with Manual Thinking!
Shot during a creativity workshop in the Manual Thinking studio, this video shows a team of 12 persons from different backgrounds and nationalities working together on problem exploring, idea creation and organization. With the Manual Thinking tool the ideas and visions from all participants are captured without any discussions in visual documents which can be presented and archived afterwards.
Manual Thinking can be used as an effective tool for learning: in this example Tomoko Sakamoto visualized some Kanji symbols with illustrations, arranging them by the basic symbols they have in common. A visual and fun way to learn and recognize how for example the basic symbol for rain has variations such as the symbols for cloud, snow, thunder or electricity.
Tomoko Sakamoto lives in Barcelona and is an editor for Spread, a studio for book design which she established with David Lorente. With her agility for visualization and organization she helped us to make a visual explanation of Manual Thinking in Japanese.
Jang is an essential flavor to the Korean cuisine, based on fermented soybeans. JanetKim and JungYoon Choi from the Korean food brand Sempio work on the Jang Project, which aim is to introduce this flavor to the world. Together we made a pairing map of the variant Gochu Jang, a fermented chili paste.
Tamae Imachi is sommelier at Dos Palillos, an Asian tapas restaurant located in Barcelona, which she runs together with her husband Albert Raurich, whom she met when both worked at restaurant elBulli, respectively as sommelier and head-chef. Here she turned her knowledge into concept maps of Sake (in Spanish) and D.O.Ca Priorat wines (in Japanese).