Styling – FoodUX

October 2, 2007

Japanese Cuisine & The Art of Presentation

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.

September 30, 2007

CG Food from Ratatouille

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

September 24, 2007

Food Fanatics

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.

Food & Eating Design
Or how designers and design thinking could add value to the food industry at large. “The Food & Eating Design Lab (director Rick Schifferstein) brings together designers and researchers with stakeholders in agriculture, the food industry, the hospitality sector, health professionals and any others who try to improve people’s interactions with their daily foods. (…) […]
Now We’re Cooking With Lasers
“Researchers at Columbia Engineering have digitised food creation and cooking processes, using 3D printing technology to tailor food shape and texture and lasers of various wavelengths to cook it.” (Source: CACM) – I wonder what that does to the experience of dining.
Back from hibernation since 2010
Coming back from 11 years of hibernation (2010-2021) means we’re trying to collect, integrate and update FoodUX with previous and recent pointers.
Gastronomy: A source of inspiration for UX design
MISSION ACCOMPLISHED!! 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 […]
And What About Taste?
Taste is a very important driver of the eating experience and a complex human phenomenon. It has been a topic of scientific research and philosophical discussion. Research on Taste The mission of the Taste Science Laboratory in the Division of Nutritional Sciences at Cornell University is to elucidate the nature and impact of individual differences […]
Concepts for a dynamic, multi-sensorial eating experience
Just when Catalonian chef Ferran Adrià announced that his world famous restaurant El Bulli will be closed permanently, another Spanish chef takes center stage. During the 8th international gastronomy summit, MadridFusión, world renowned Michelin star chef Juan Mari Arzak of the famous Arzak restaurant in Spain and Philips Design presented a series of concepts intended […]
Anybody Can Do It
Recently, Jakob Nielsen published one of his Alertbox posts with the title Anybody Can Do Usability. In this post, he made a comparison between cooking and usability. According to Jakob, usability is like cooking dinner: Everybody needs the outcome; Anybody can perform the most basic activities; Anyone can learn these basics pretty quickly; There’s a […]
Harmony and Balance as High-Order Design Principles
Two high-order qualities of compelling user experiences revolve around the principles of harmony and balance. People feel at ease experiencing these. Unfortunately, high-order principles aren’t discussed in the user experience domain extensively. Reading this article by Jennifer Farley (Sitepoint) on balance as a design principle and finding this blogpost on Washoku cooking and design by […]
Philips Food Design Probes
The combination of design and food can be very fruitful for people and companies. They get a lot of inspiration from it and take it as metaphor, domain or just for the fun of it. Armin Hofmann from the art blog ‘today and tomorrow‘ reports on one example, the Food Design Probes from consumer electronics […]
Taste versus Flavor and its Classification
In 2004, Dutch restaurant owner and researcher Peter Klosse wrote an interesting thesis, entitled “The Concept of Flavor Styles to Classify Flavors” at the University of Maastricht (NL). In this thesis, he made a stronge case for a distinction between taste and flavor. His research showed that the taste and richness of flavor are the […]