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Perception of Objects Shapes Our Appetite and Taste

How something looks has great influence on how it feels. “Look-and-feel” would many say simplistically. This applies to objects in our environment, like products, dishes, and others.

The study of Sun and Wang from Taiwan called “Analysis of Interrelations between Bottle Shape and Food Taste” shows how specific atom arrangements of a bottle shapes ones taste.

An interesting relationship between tangible and intangible phenomenons. Just like an application and the user experience emerging from its use.

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Food Design: Taste, Sound, Vision and Texture

From The Hindu: “(…) most people don’t even notice why the food they eat arrives looking, feeling or sounding the way it does.”

Architects Sonja Stummerer and Martin Hablesreiter are on a mission to make people really look at what is on their plates. The young authors of the German book, Food Design, won a `Special Award of the Jury’ at the Gourmand Awards last year. This year, they will be shooting a documentary on food design, as they travel across Europe.

Their documentary film is a must see.

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Tim Brown on Designing The Dining XP

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.”

Sounds unforgettable.

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Visual Thinking and 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

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TCHO: Making Chocolate An Experience

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.

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Web Trend Map 2008

“(…) the brand quality layer ‘Brand Experience‘ illustrates our perception of user experience and brand management of the main stations. We studied the usability, user value, and interface (simplicity, character, and feedback), and rated each site on a scale of eating at various types of Japanese restaurants. (…) We chose restaurants as the metaphor for brand experience because, from an interactive branding point of view, a visit to a website is like a visit to a restaurant in terms of service, feedback, content, pleasure, character, and memorability. And also because Tokyo has the highest density of good restaurants in the world.” – courtesy of ruurdpriester