How to communicate food, cooking and recipes with online videos, just have a look at the Food Network Video Guide.
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.
Virpi Roto (Sr. Research Scientist Mobile HCI at Nokia) stated in this paper that “(…) we can talk about user experience whenever there is interaction with a product. A cake does provide user experience, because I can interact with it: I touch the cake and feel how soft it is, and bitting that cake gives delicious taste as ‘feedback’. That’s how I interact with the cake.” – So, food and UX do have things in common.
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.
How does a chef think? How does (s)he strive towards perfection and to serve perfect food? The mind and soul of a chef reveals a lot of the psychological and emotional processes involved. Micheal Ruhlman takes you on this journey towards the dark hearts of the profession.
Perception through the senses is the way people experience. Besides experiencing through their eyes, ears and skin, their tongue and nose determine the taste of food. But what constitutes their taste? And how can we influence people’s taste? This book provides some answers.
Ryan Freitas (Adaptive Path) presented at UX Week 2007. “For those who manage creative organizations, the professional kitchen can provide inspiration for how to balance important principles like consistency, creative freedom and effective problem solving, all under stressful conditions. Ryan Freitas discusses these and other parallels between the worlds of the cook and the designer.” – His slides are available for download.
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.