gastronomy: a source of inspiration for user experience design
Post on 18-Oct-2014
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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.orgTRANSCRIPT
GASTRONOMYA source of inspiration for user experience design
Peter J. BogaardsEuroIA 2010
DdUX.org
informationdesign.org
Jacco NieuwlandInformation architect
User Intelligence
Eric ReissCEO 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 architectOracle
Ronald BaeckerJody AdamsDaniel Schwartz Jason Santos
8 ParallelsAnalogiesSimilarities
#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
“(…) 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
“The field of UXD in general, and IA in particular is a practice-led field in need of scientific research and reflection.”
#3 ~ Homo sapiens
Omnivore
FOOD
Informavore
FEED
#4 ~ Visualization
Jordy Houtman 2010
Louis Rosenfeld 2001
Jordy Houtman 2010
The Elements of User ExperienceA basic duality: The Web was originally conceived as a hypertextual information space;but the development of increasingly sophisticated front- and back-end technologies hasfostered 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 beyondthe scope of its original application. The goal of this document is to define some of theseterms within their appropriate contexts, and to clarify the underlying relationships amongthese various elements.
Jesse James [email protected]
Visual Design: graphic treatment of interfaceelements (the "look" in "look-and-feel")
Information Architecture: structural designof the information space to facilitateintuitive access to content
Interaction Design: development ofapplication flows to facilitate user tasks,defining how the user interacts withsite functionality
Navigation Design: design of interfaceelements to facilitate the user's movementthrough the information architectureInformation Design: in the Tuftean sense:designing the presentation of informationto facilitate understanding
Functional Specifications: "feature set":detailed descriptions of functionality the sitemust include in order to meet user needs
User Needs: externally derived goalsfor the site; identified through user research,ethno/techno/psychographics, etc.Site Objectives: business, creative, or otherinternally derived goals for the site
Content Requirements: definition ofcontent elements required in the sitein order to meet user needs
Interface Design: as in traditional HCI:design of interface elements to facilitateuser interaction with functionalityInformation Design: in the Tuftean sense:designing the presentation of informationto facilitate understanding
Web as software interface Web as hypertext system
Visual Design: visual treatment of text,graphic page elements and navigationalcomponents
Concrete
Abstracttim
eConception
Completion
FunctionalSpecifications
ContentRequirements
InteractionDesign
InformationArchitecture
Visual Design
Information DesignInterface Design Navigation Design
Site ObjectivesUser Needs
User Needs: externally derived goalsfor the site; identified through user research,ethno/techno/psychographics, etc.Site Objectives: business, creative, or otherinternally derived goals for the site
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 auser experience development team. Rather, it seeks to define the key considerations that go into the development of user experience on the Web today.
task-oriented information-oriented
30 March 2000
© 2000 Jesse James Garrett http://www.jjg.net/ia/
The elements of eating experience
Peter Morville 2004
Facets of the user experience
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
i!