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
• This talk contains my ideas, insights and
points-of-view and is born out of two
passions.
• Gastronomy is no synonym for user
experience (design), nor the other way.
• Present 8 similarities, parallels, or
analogies.
• It’s not comprehensive at all.
10. “Gastronomy is the craft,
science, art, sociology, and
anthropology of food, cooking,
serving and eating.”
- Michael Ruhlman 2008
11. “User experience design is the
art of setting the stage for good
experiences to happen -
creating spaces to find the
delightful, useful, and good.”
- Helge Fredheim 2010
17. “... (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.”
- Wikipedia
32. • Sensorium: vision, audition, touch, smell,
and taste
• Perception, cognition, emotion, and action
• Design for the senses to allow experiences
emerge.
36. Gastronomy as a field
•Practice-led field, guild, chefs, and
schools
•Methods, techniques, skills, and tools
•Science and technology since 1970
(‘Modernist cuisine’)
37. UXD/IA as a field
“The field of UXD in general, and IA in
particular is a practice-led field in need of
scientific research and reflection.”
“(…) there is no larger coherent body of
validated, scientific knowledge to appeal
to or apply when designing in commercial
or other contexts.”
Jason Hobbs, et al.
Journal of Information Architecture
Issue 1 Volume 2
51. “The preparation and assembly of
ingredients, pans, utensils, and
plates or serving pieces needed for a
particular dish or service period.”
- The Culinary Institute of America
60. Washoku: The five principles
• Five colors (‘go shiki’): red, yellow, green,
black, and white.
• Five tastes (‘go mi’): a harmonious balance of
flavors (salty, sour, sweet, bitter, and spicy)
• Five ways (‘go ho’): prepare food by a variety
of methods..
• Five senses (‘go kan’): be mindful of taste,
sight, sound, smell, and touch
• Five outlooks (‘go kan mon’): rules concerned
with the partaking of food.
61. 5 principles for UX designers
• Understand the underlying problem
before attempting to solve it
• Don’t hurt anyone
• Make things simple and intuitive
• Acknowledge that the user is not like you
• Have empathy
- Whitney Hess
68. Wrapup
• Gastronomy as a field is a rich source
of inspiration.
• Just a few examples of parallels,
similarities, and analogies. There are
many more.
• More attention to the human
experience than to the ‘thing’ we
design.