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FoodUX

The food and user experience combination

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Posted on September 12, 2007

Inside Customer Experience

“Observation of eating and drinking behaviour and of the emotional reactions triggered by such behaviour provides unique possibilities to help the food and drink industry design products and experiences that fit special situations and evoke hedonistic experiences.”, says the European Centre for the Experience Economy on the project ‘Restaurant of the Future‘.

Posted on September 11, 2007

Food Designer Marije Vogelzang Blogs Taste@Amsterdam

Dutch food designer Marije Vogelzang describes on her blog ‘Proef (‘Taste’) Amsterdam’ how she integrates food, design and art. For her, food is a material to design with and less to eat. Including to make it fun for children. And … she’s does not cook, but designs.

Posted on September 6, 2007

Restaurant Kitchen as Metaphor for a Design Studio

Cook and interaction designer Ryan Freitas wrote an article on what he learned in a restaurant kitchen as a metaphor for Adaptive Path’s design studio. (Ambidextrous Magazine special issue on Food from Stanford Institute of Design).

Posted on September 5, 2007

A New Member of the Family Crunch

In the family of ‘Crunch’, Web 2.0 trendwatcher M. Arrington (‘TechCrunch‘) started the blog CrunchFood on “(…) a subject still near and dear to the hearts of geeks”.

Posted on September 4, 2007

Wine as InfoObject

Mike Kuniavsky (of Adaptive Path fame) published a post on wine from an informational perspective.

Posted on September 4, 2007

Yahoo! on Food

Just found the Y! epicenter on Food. Very general, but still useful…

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  • 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 […]
  • Book: The Taste Culture Reader(C. Korsmeyer 2005)
    In 2005, editor Carolyn Korsmeyer published the book “The Taste Culture Reader: Experiencing Food and Drink‘ in the serie ‘Sensory Formations’ (Berg Publishers). Besides taste, this serie looks into other senses such as vision, sound and touch. Not in a technology but in a human perspective. This book will interest anyone seeking to understand more […]
  • Book: The Physiology of Taste
    In his seminal plenary speech at the Information Architecture Summit 2009 in Memphis (USA), Jesse James Garrett stated that in fact information architects and interaction designers are user experience designers. As designers, they focus on the engagement of people with artifacts, platforms and environments (online and offline). According to Jesse, human engagement involves the mind […]
  • Storytellers from Taste3
    Great stories are sources of inspiration. That’s one of the reasons we love the 18-minute presentations from the annual TED conference so much. Amazing people telling the most compelling stories. In 2006, 2007 and 2008, a special set of these great stories was told. Robert Mondavi Winery organized the TASTE3 conference and invited storytellers from […]
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