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Today, I delivered my presentation at the EuroIA 2010 in Paris on the relation between my two passions: gastronomy and user experience design.
FoodUX served its purpose as a collection of background materials for the presentation. In future times, I will keep maintaining @CompCook as much as possible. So, keep tuning in once in a while.
The blog Food Design for the KNL Program supports the Food Design course at Industrial Design Department of Delft University (The Netherlands). The course is an experimental activity.
"Why Food Design? The underlying focus of the joint master program is cultural identity, that can be defined as a person's self affiliation (or categorization by others) as a member of a cultural group. Since cultural identity is a very broad theme, we are proposing to focus more narrowly on cultural identity through food.
The course exploits food as a cross-cutting concern of all human societies in all times to stimulate the students to design from the micro to the macro scale in ways that are sensitive to cultural identity."
Passionate people publish on blogs. For every angle of life, there is a blog. Times Online now has published what they consider the 50 of the world's best food blogs. Most of them 'just' focus on food alone and recipes, the training wheels for chefs. But there is so much more to it...
It's always interesting to hear people's stories of their most memorable dining experience(s). Which experiences shaped them for the rest of their lives? This Meal in Venice from 1978 by Rick and Teel Sale made them really, really happy. They'll never forget. "Papa! Papa you did it! You made it!"
It's (still) a far cry from having this kind of UX. [via Jason Kottke]
Recipes are the training wheels of the chef. Using them is sometimes very hard. How are the ingredients, measures, procedures and end results designed? At UserCentric, Kirsten Peters has found three ways to improve their usability.
Tim Brown, of IDEO fame, posts a thought on an unique diner experience.
"We were finally taken into the chef’s office where a table had been laid for us to eat dinner. Instead of a stuffy stateroom we were deep in the private domain of the chef surrounded by his cookbooks, favorite wines, favorite music and the clutter of a large-scale culinary operation. What followed was a perfectly delivered meal where we chatted with the chef about the locally sourced food and how he cooked it as well as having great conversations amongst ourselves. Every piece of the experience felt like the chef and his staff designed it personally for us."
VizThink community member and owner of Frog Commissary, Steve Poses is taking visual thinking and cookbooks to the next level. He has just launched the in development version of the companion website for his new book. (...) I can’t wait to see the results of these collaborations when the book and website launches in the spring. My kitchen is already warming up testing recipes! - sez the VizThink blog. - Link
This may seem like a ridiculous price-proposition. For € 1,50 you get half a liter of Spa Blue and for half the price you get three times that amount of water. (...) So here, ease of use is valued over content.
Mark Hurst (Good Experience) refers to an article which suggests that the experience of drinking wine is determined less by the wine itself and more by the consumer's own expectations for the wine. Another article suggests that "the apparent origin of (a) wine affects the perception of a restaurant's food and even the probability that the customer will return."
Dutch food designer Marije Vogelzang describes on her blog 'Proef ('Taste') Amsterdam' how she integrates food, design and art. For her, food is a material to design with and less to eat. Including to make it fun for children. And ... she's does not cook, but designs.