Friday 24th September, 2010
11:45am to 12:30pm
The experience belongs to the user is a common phrase in user experience design. Therefore, we focus on the thoughts, emotions, and sensations of a person using our designs. Human experience is driven by the design of our artefacts, systems, and environments. In our field, we design for a compelling user experience through an optimal balance of structure, content, interaction and presentation. We collect feedback and improve our processes, deliverables, and tools persistently.
But improvements do not come from our discipline and practice alone. We must also look for new inspiration, ideas and approaches in uncommon places to move forward. Gastronomy and the culinary arts can enrich our professional lives as user experience designers. Both have a long history, are mature fields of practice and focus on experiencing. The eating experience is the user experience ‘avant-la-lettre’.
It is carefully orchestrated, tested and improved. In the kitchen and in the restaurant. Done well, we enjoy the quality of the ingredients, preparation and presentation through our eyes, palate, and olifactory and gustatory senses of smell and taste. Also, meals are set by dimensions familiar to us information architects, such as content, order, time, and space.
And you don’t need to be Gordon Ramsay, Jamie Oliver or Ferran Adriá to know that the meaning of a profitable dining experience is set by what is created, how it is presented, and how it is served.
In this presentation delivered in Europe’s culinary capital Paris, I will identify concepts, processes and dimensions from gastronomy and the culinary arts which have comparable or identical counterparts within user experience design in general and information architecture in specific. Analogies which will inspire our community. Also, I will present some initiatives in which the design of the eating experience and user experience design are explored, discussed and even merged.
Content curator all things user experience. Sharing knowledge is better than having it. bio from Twitter
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