Stanford – FoodUX

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).

The Scent Of UX: The Unrealized Potential Of Olfactory Design

Blogpost on Smashing Magazine for UX practitioners. Abstract Kristian Mikhel covers various practical applications of scents in product experience, from immersive entertainment to healing spaces and medical appliances, and how designers can drive innovation across spheres and disciplines.

Synaesthesia: The multisensory dining experience

Paper from Charles Spence, the authority on designing food and dining experiences in the International Journal of Gastronomy and Food Science 18 (2019). Abstract “The phenomenon of synaesthesia has undoubtedly proved a great inspiration to a number of artists, designers, and marketers for more than a century now. In fact, novelists, poets, composers, and painters, […]

Multisensory Experiences: A Primer

From the primer: “We present a primer on multisensory experiences, the different components of this concept, as well as a reflection of its implications for individuals and society. We define multisensory experiences, illustrate how to understand them, elaborate on the role of technology in such experiences, and present the three laws of multisensory experiences, which […]

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 […]

Tag: Stanford

Restaurant Kitchen as Metaphor for a Design Studio