Patanjali S. Venkatacharya
Ronald M. Baecker
ABSTRACT
This panel will bring together a group of user experience experts, with a group often overlooked in the art and science of user experience -- food designers. The panelists will include: two James Beard Award-winning Chefs, a user experience practitioner, and a world-renowned HCI academic. Together, the panel will compare and contrast concepts from food design and user experience including the challenges of meeting demanding end-user needs, and best practices from food design that one could potentially apply to the design of everyday things.
Supplemental Material
Available for Download
Slides from the presentation
- Blackwell, A. F. 2006. The reification of metaphor as a design tool. ACM Trans. Comput.-Hum. Interact. 13, 4 (Dec. 2006), 490--530. DOI= http://doi.acm.org/10.1145/1188816.1188820 Google Scholar
Digital Library
- Grimes, A. and Harper, R. 2008. Celebratory technology: new directions for food research in HCI. In Proceeding of the Twenty-Sixth Annual SIGCHI Conference on Human Factors in Computing Systems (Florence, Italy, April 05 -- 10, 2008). CHI '08. ACM, New York, NY, 467--476. DOI= http://doi.acm.org/10.1145/1357054.1357130 Google ScholarDigital Library
- Kowalski, L., Ashley, J., and Vaughan, M. W. 2006. When design is not the problem: better usability through non-design means. In CHI '06 Extended Abstracts on Human Factors in Computing Systems (Montréal, Québec, Canada, April 22 -- 27, 2006). CHI '06. ACM, New York, NY, 165--170. DOI= http://doi.acm.org/10.1145/1125451.1125488 Google ScholarDigital Library
- Langford, D. and Jones, C. 1994. The kitchen interface - a lateral approach to GUI. SIGCHI Bull. 26, 2 (Apr. 1994), 41--45. DOI= http://doi.acm.org/10.1145/198125.198139 Google ScholarDigital Library
- Oppenheimer, A. and Reavey, H. 2003. Beyond "puree": reinventing the blender. In Proceedings of the 2003 Conference on Designing For User Experiences (San Francisco, California, June 06 -- 07, 2003). DUX '03. ACM, New York, NY, 1--10. DOI= http://doi.acm.org/10.1145/997078.997096 Better ways to find the right recipe Google ScholarDigital Library
- Svensson, M., Höök, K., and Cöster, R. 2005. Designing and evaluating kalas: A social navigation system for food recipes. ACM Trans. Comput.-Hum. Interact. 12, 3 (Sep. 2005), 374--400. DOI= http://doi.acm.org/10.1145/1096737.1096739 Google ScholarDigital Library
Index Terms
- What can user experience learn from food design?
Recommendations
What makes a good design critic?: food design vs. product design criticism
CHI EA '10: CHI '10 Extended Abstracts on Human Factors in Computing SystemsThis panel will bring together leading food design and product design critics. The panelists will include: a leading Atlanta-based food critic and writer, a food stylist, a restaurant architect & designer, and a well-known product design critic familiar ...
Exploring the Design Space for Human-Food-Technology Interaction: An Approach from the Lens of Eating Experiences
Embedded in everyday practices, food can be a rich resource for interaction design. This article focuses on eating experiences to uncover how bodily, sensory, and socio-cultural aspects of eating can be better leveraged for the design of user experience. ...
Participatory development of user experience design guidelines for a B2B company
AcademicMindtrek '16: Proceedings of the 20th International Academic Mindtrek ConferenceAs business success is increasingly dependent on an organization's ability to provide a pleasant user experiences (UX) for its products, companies need to find ways to harness every employee to think about UX in their daily work. To support this goal, ...
Comments