Month: April 2009

During the Chi 2009 panel discussion (moderated by Patañjali S. Venkatacharya) on what user experience designers could learn from food designers, the following references were mentioned.

• Blackwell, A. F. 2006. The reification of metaphor as a design tool, ACM Trans. Comput.-Hum. Interact. 13, 4 (Dec. 2006), 490-530.
• Grimes, A. and Harper, R. 2008. Celebratory technology: new directions for food research in HCI. In Proceeding of the Twenty-Sixth Annual SIGCHI Conference on Human Factors in Computing Systems (Florence, Italy, April 05 – 10, 2008). CHI ’08. ACM, New York, NY, 467-476.
• Kowalski, L., Ashley, J., and Vaughan, M. W. 2006. When design is not the problem: better usability through non-design means. In CHI ’06 Extended Abstracts on Human Factors in Computing Systems (Montréal, Québec, Canada, April 22 – 27, 2006). CHI ’06. ACM, New York, NY, 165-170.
• Langford, D. and Jones, C. 1994. The kitchen interface—a lateral approach to GUI. SIGCHI Bull. 26, 2 (Apr. 1994), 41-45.
• Oppenheimer, A. and Reavey, H. 2003. Beyond “puree”: reinventing the blender. In Proceedings of the 2003 Conference on Designing For User Experiences (San Francisco, California, June 06 – 07, 2003). DUX ’03. ACM, New York, NY, 1-10. Better ways to find the right recipe
• Svensson, M., Höök, K., and Cöster, R. 2005. Designing and evaluating kalas: A social navigation system for food recipes. ACM Trans. Comput.-Hum. Interact. 12, 3 (Sep. 2005), 374-400.

Caroline Jarrett writes in Caroline’s Corner about the differences between The Heuristic Inspection (Gordon Ramsay) and User-Centered Design (Heston Blumenthal) on how to improve the restaurant experiences. On Ramsay “I realised that Ramsay is really doing heuristic inspections. He has a list of specific things that a good restaurant should do, starting with basic hygiene (he’s very keen on not killing the diners). He looks at the quality of service, level of organisation in the kitchen, portion control and profitability.” and on Blumenthal “Blumenthal watched the videos of the user reactions and totally changed his approach (now, doesn’t that sound familiar?). He started to think about the users, and not just the diners who already chose Little Chef.”