Recently in Styling Category

In its Simplicity Labs, Philips ('Sense and simplicity') collects successes and horror stories of people with their kitchen and during cooking.

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

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.

Carl Warner paints still lives with light, food and his expensive camera. His catalogue (screaming Flash requirements) contains very cute pictures.

Food stylists and food photographers help us get appetite browsing through illustrated cookbooks. Looking at sites regularly does not urge me to browse further. How do they do it? Foodesigns provides some inspiration. The Tweezer Times is their "e-zine that covers timely and informative news about the world of food photography. It includes articles on food styling techniques, profiles featuring professional stylists and shooters, and reviews of tools and equipment. Content provided by recognized professionals in the business of food photography." - Visual design in optima forma.

Styling seems crucial for food presentation. How to present, shape and form food, meals and dishes determines how our senses process what's in front of us. The Japanese kitchen is the theatre for this type of art. Garr Reynold's knows the best how this works.

What is the best CG representation of delicious food? They know at Pixar.

The visual design of food (called 'food styling') is a trade in itself. Food styling for photography, TV and movies uses the characterics each medium to appetize people. Tagline: "Media food styling from classically trained chefs". Watch their videos for inspiration.

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.