Presentation for the EuroIA 2010 conference in Europe's culinary capital Paris by Peter Bogaards (with support of Ruud Ruissaard) of INFORMAAT Experience Design. Designers will find lots of inspiration in the field of gastronomy as a conceptual metaphor for user experience design. Besides prior art, eight similarities, analogies and parallels between the fields are identified.
See also: FoodUX.org
8. Disclaimer
âą This talk contains my ideas, insights and
points-of-view and is born out of two
passions.
âą Gastronomy is no synonym for user
experience (design), nor the other way.
âą Present 8 similarities, parallels, or
analogies.
âą Itâs not comprehensive at all.
10. âGastronomy is the craft,
science, art, sociology, and
anthropology of food, cooking,
serving and eating.â
- Michael Ruhlman 2008
11. âUser experience design is the
art of setting the stage for good
experiences to happen -
creating spaces to ïŹnd the
delightful, useful, and good.â
- Helge Fredheim 2010
17. â... (also known as state-of-the-art) in
most systems of patent law,
constitutes all information that has
been made available to the public in
any form before a given date that
might be relevant to a patent's claims
of originality.â
- Wikipedia
32. âą Sensorium: vision, audition, touch, smell,
and taste
âą Perception, cognition, emotion, and action
âą Design for the senses to allow experiences
emerge.
36. Gastronomy as a ïŹeld
âąPractice-led ïŹeld, guild, chefs, and
schools
âąMethods, techniques, skills, and tools
âąScience and technology since 1970
(âModernist cuisineâ)
37. UXD/IA as a ïŹeld
âThe ïŹeld of UXD in general, and IA in
particular is a practice-led ïŹeld in need of
scientiïŹc research and reïŹection.â
â(âŠ) there is no larger coherent body of
validated, scientiïŹc knowledge to appeal
to or apply when designing in commercial
or other contexts.â
Jason Hobbs, et al.
Journal of Information Architecture
Issue 1 Volume 2
51. âThe preparation and assembly of
ingredients, pans, utensils, and
plates or serving pieces needed for a
particular dish or service period.â
- The Culinary Institute of America
60. Washoku: The ïŹve principles
âą Five colors (âgo shikiâ): red, yellow, green,
black, and white.
âą Five tastes (âgo miâ): a harmonious balance of
ïŹavors (salty, sour, sweet, bitter, and spicy)
âą Five ways (âgo hoâ): prepare food by a variety
of methods..
âą Five senses (âgo kanâ): be mindful of taste,
sight, sound, smell, and touch
âą Five outlooks (âgo kan monâ): rules concerned
with the partaking of food.
61. 5 principles for UX designers
âą Understand the underlying problem
before attempting to solve it
âą Donât hurt anyone
âą Make things simple and intuitive
âą Acknowledge that the user is not like you
âą Have empathy
- Whitney Hess
68. Wrapup
âą Gastronomy as a ïŹeld is a rich source
of inspiration.
âą Just a few examples of parallels,
similarities, and analogies. There are
many more.
âą More attention to the human
experience than to the âthingâ we
design.