Gastronomy: A source of inspiration for user experience design

GASTRONOMY A source of inspiration for user experience design Peter J. Bogaards EuroIA 2010

DdUX.org informationdesign.org

Jacco Nieuwland Information architect User Intelligence

Eric Reiss CEO FatDUX

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.

Deﬁning the damned thing

“Gastronomy is the craft, science, art, sociology, and anthropology of food, cooking, serving and eating.” - Michael Ruhlman 2008

“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

Conceptual metaphor

“A conceptual metaphor refers to the understanding of one idea, or conceptual domain, in terms of another.” - Wikipedia

Prior art

“... (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

Patañjali Venkatacharya User experience architect Oracle

Daniel Schwartz Jason Santos Jody Adams Ronald Baecker

8 Parallels Analogies Similarities

#1 ~ The senses

• Sensorium: vision, audition, touch, smell, and taste • Perception, cognition, emotion, and action • Design for the senses to allow experiences emerge.

Gastronomy Mainly smell, taste, and touch

User experience Mainly vision and audition

#2 ~ Type of ﬁeld

Gastronomy as a ﬁeld •Practice-led ﬁeld, guild, chefs, and schools •Methods, techniques, skills, and tools •Science and technology since 1970 (‘Modernist cuisine’)

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

#3 ~ Homo sapiens

Omnivore FOOD

Informavore FEED

#4 ~ Visualization

Jordy Houtman 2010

Louis Rosenfeld 2001

Jordy Houtman 2010

The Elements of User Experience Jesse James Garrett jjg@jjg.net A basic duality: The Web was originally conceived as a hypertextual information space; 30 March 2000 but the development of increasingly sophisticated front- and back-end technologies has fostered its use as a remote software interface. This dual nature has led to much confusion, as user experience practitioners have attempted to adapt their terminology to cases beyond the scope of its original application. The goal of this document is to define some of these terms within their appropriate contexts, and to clarify the underlying relationships among these various elements. Web as software interface Concrete Completion Web as hypertext system Visual Design: visual treatment of text, Visual Design: graphic treatment of interface elements (the "look" in "look-and-feel") Visual Design graphic page elements and navigational components Interface Design: as in traditional HCI: Navigation Design: design of interface design of interface elements to facilitate elements to facilitate the user's movement user interaction with functionality Interface Design Navigation Design through the information architecture Information Design: in the Tuftean sense: designing the presentation of information Information Design Information Design: in the Tuftean sense: designing the presentation of information to facilitate understanding to facilitate understanding Interaction Design: development of Interaction Information Information Architecture: structural design time application flows to facilitate user tasks, defining how the user interacts with Design Architecture of the information space to facilitate intuitive access to content site functionality Functional Specifications: "feature set": detailed descriptions of functionality the site Functional Content Content Requirements: definition of content elements required in the site must include in order to meet user needs Specifications Requirements in order to meet user needs User Needs: externally derived goals User Needs: externally derived goals for the site; identified through user research, ethno/techno/psychographics, etc. User Needs for the site; identified through user research, ethno/techno/psychographics, etc. Site Objectives: business, creative, or other internally derived goals for the site Site Objectives Site Objectives: business, creative, or other internally derived goals for the site task-oriented Abstract Conception information-oriented This picture is incomplete: The model outlined here does not account for secondary considerations (such as those arising during technical or content development) that may influence decisions during user experience development. Also, this model does not describe a development process, nor does it define roles within a user experience development team. Rather, it seeks to define the key considerations that go into the development of user experience on the Web today. © 2000 Jesse James Garrett http://www.jjg.net/ia/

The elements of eating experience

Facets of the user experience Peter Morville 2004

Facets of the eating experience Peter Bogaards 2010

#5 ~ Mis en place

“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

UX Design library • Frameworks • Design patterns • Modular components • Guidelines, grids, and templates • Standards, reuse, consistency and efﬁciency

Courtesy of Nathan Curtis

#6 ~ Evaluation

Gastronomy: Taste • Experience prototyping • Expert opinion and user feedback • To make food or cook

User experience: Test

#7 ~ Principles

“Washoku is a practice, it's experiential.”

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.

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

#8 ~ Inspiration

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.

FoodUX.org

“All slides will be online. If you can’t ﬁnd them, you’re in the wrong business.” - Steven Pemberton, 2010

http://www.foodux.org	767
http://www.scoop.it	245
http://sprmario.posterous.com	48
http://paper.li	36
http://magazine.designersinteractifs.org	31
http://www.tymczasownik.pl	26
http://foodux.org	19
http://www.yahnyinlondon.com	15
http://webcache.googleusercontent.com	13
http://foodux.com	11
http://lanyrd.com	11
http://www.foodux.com	10
http://translate.googleusercontent.com	6
http://us-w1.rockmelt.com	4
http://sprmario.tumblr.com	3
http://flavors.me	2
http://flavors.me	2
http://www.hanrss.com	2
https://jujo00obo2o234ungd3t8qjfcjrs3o6k-a-sites-opensocial.googleusercontent.com	2
http://www.slideshare.net	1

Gastronomy: A source of inspiration for user experience design

by Peter Bogaards on Sep 27, 2010

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Gastronomy: A source of inspiration for user experience design — Presentation Transcript