Interaction béchamel

A session at Interaction14

Saturday 8th February, 2014

2:00pm to 2:00pm (AMT)

Eating is a survival need for humans. Eating is a solution on its own. It is one of our internal energy source. It’s the base for our physical development. We have been developing tools and techniques to hunt, grow, produce and keep all sorts of food. We have a wide variety of solutions to enhance this primal need. And we did put on top of this activity a pleasure layer. We have consciously or not design solutions to prepare and present food, solutions to power up a basic recurrent task. Make it more appealing, interesting to renew, explore and reproduce. We usually are our own testers among our social groups. We eat because we need it and often because we love it.

Interaction design is problem solving. And we try to add on top on this cake an emotional human flavor to please people and engage them to accomplish tasks and progress in whatever they are trying to achieve (communication, social bound, work…).

With an experimental approach, we'll see:
— On which levels food and interaction professionals are alike,
— On which elements of the cooking practices we can leverage for interaction design,
— Principles and techniques applicable to teams, individual designers and clients,
— Details of the food industry that can inspire designers and if we can adapt them to our work.

This is an exploration to find out if we can call ourselves Interaction Chefs or at least be good cook for our users.

About the speaker

This person is speaking at this event.
Guillaume Berry

Visual designer @antistatique — My work is: graphic, type, interaction & visual design. IxDA Lyon & *di lyon* local leader. Food addict & music listener. bio from Twitter

Next session in Breakout room B

2pm Interaction béchamel by Guillaume Berry

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Time 2:00pm2:00pm AMT

Date Sat 8th February 2014


Breakout room B, Westergasfabriek

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