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At the POLI.design (Consortium of Politecnico di Milano) in Italy, there are new post-graduate courses called 'Food Experience Design'.
The second edition (March 2009) focused on the specialization to create and design innovative pizzerias.
The fourth edition (Sept-Nov 2009) focuses on rethinking baker's, pastry and ice-cream shops.
From the various other courses like Hotel Experience Design, Entertainment Design or Outdoor Experience Design, some pictures are available as well.
"FOOD takes a provocative and unconventional look at areas that could have a profound effect on the way we eat and source our food 15-20 years from now" says the FOOD-project of this consumer electronics company. Wih three new projects Diagnostic Kitchen, Food Creation and Home Farming Philips figures out what the design probes are.
How do you make a chocolate company? Be obsessed. Be very, very obsessed. TCHO is a new kind of chocolate company for a new generation of chocolate enthusiasts. TCHO is where technology meets chocolate; where Silicon Valley start-up meets San Francisco food culture.
Podcast from Jeff Parks at Boxes and Arrows - Michael Recchiuti talks about the experience of making chocolate and how different flavors inspire new creations for the business and his customers. Looking at different professions outside of the web world in which most UX practitioners work can inspire innovation and creativity.
"Almost every recipe begins with an instruction: cut up a chicken, slice an onion, mince some garlic, dice a few tomatoes, or maybe peel an avocado. Yet few cooks--even good ones--possess the basic knife skills to do these tasks effectively. Whether you're a four-star chef or an at-home beginner, Knife Skills Illustrated will show you how with step-by-step drawings and instructions. Once you acquire these skills, cutting becomes a part of the pleasure of cooking. What's more, the flavors and texture of your finished dishes will be enhanced. This comprehensive guide fills a gaping void in the literature of cooking." - How a microtopic in cooking has impact on the endresult. Like, how bad options to choose from can break a complete experience.
Some time ago, Robert Brown wrote a comprehensive study on cheese. This ebook (made available in the Gutenberg project) describes from almost any perspective possible the experience of making, smelling and eating cheese. For cheese lovers.
Not only the perspective of the designer but also the perspective of the user is important for experience design. In some cases, it is not as easy as it seems. "How to eat sushi and sushi bar etiquette... that's what this document is about. Its target audience are non-Japanese people who enjoy sushi but aren't familiar with the customs and traditions that make for an outstanding dining experience. If you enjoy sushi, or if you think you'd like to give sushi a try, this document is for you." - By Eugene Ciurana.
