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Let’s dig in, shall we?

I’ve kept my blog private until today. I started it to keep track of notes and ideas for my MFA thesis. But my thesis work got stalled, so maybe it’s time I pull back the curtain and give this blogging thing a chance? Ah, here goes!

Like most people, I love food. It holds powerful influence over our lives… (And as a freelance graphic designer, I work from home and keep finding myself snacking throughout the day.) Food is fuel. But it’s more than that. What intrigues me is how food influences our creativity.

Food is inspirational. The chance to experiment. Like the designs I work on, a dash of this, a sprinkle of that and all these ingredients are combined and transformed into a piece that is greater than each individual component.

Some folks say they get their best ideas in the shower, and that happens for me too. But when I find myself with a creative block, all I need to do is go to the kitchen and cook. The repetition of chopping vegetables helps me clear my mind. Sure, mistakes get made, but it’s all part of the learning process. I also find grocery shopping to be a fun design experience because of all of the inspiration at the store. There’s so much color and texture in fruit and vegetables. The smells! Beautifully designed packages and logos line the shelves. If you strip away the screaming babies and people crashing into you with their grocery carts, it’s a designer’s paradise.

So, I think I’ll use this blog as a chance to write and reflect on food, design, and everything in between. I’ve got to start somewhere!

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Perception of Fonts: Perceived Personality Traits and Uses

http://psychology.wichita.edu/surl/usabilitynews/81/PersonalityofFonts.asp

Summary: This study sought to determine if certain personalities and uses are associated with various fonts. Using an online survey, participants rated the personality of 20 fonts using 15 adjective pairs. In addition, participants viewed the same 20 fonts and selected which uses were most appropriate. Results suggested that personality traits are indeed attributed to fonts based on their design family (Serif, Sans-Serif, Modern, Monospace, Script/Funny) and are associated with appropriate uses. Implications of these results to the design of online materials and websites are discussed.

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Sensory Descriptors

Food technology is about designing and making food that people want to eat. We eat what we like the look and smell of, then we taste the food and if we like the taste and feel of it in our mouth, we will want more of it.

List of Sensory Descriptors

Appearance—what it looks like

  • Appetizing: looks attractive or smells delicious and makes you want to eat it
  • Attractive: has a pleasant appearance
  • Clear: you can see through it, transparent
  • Cold
  • Colorful
  • Crumbly: easily broken into lots of little pieces
  • Dry
  • Expensive
  • Fattening: make people fat easily
  • Filly: make people feel full easily
  • Fresh
  • Crunchy: hard or crisp
  • Hot
  • Healthy
  • Moist: slightly wet
  • Old
  • Pretty
  • Smooth
  • Soggy: unpleasant wet or full of water
  • Tasty
  • Wobbly
  • Firm
  • Soft
  • Greasy
  • Runny: more liquid than as usual
  • Hard: firm and stiff to the touch
  • Tough: difficult to break, cut or tear
  • Stale: old and no longer fresh

Odor

  • Fruity
  • Spicy
  • Garlicky
  • Yeasty
  • Burnt
  • Fragrant: has a pleasant or sweet smell
  • Herby
  • Peppery
  • Sour
  • Sweet
  • Fishy
  • Sickly: very unpleasant to smell or look at
  • Like liquorice
  • Like sherbet: foamy water ice, sugar syrup flavoured with fruit juice or pulp

Flavor—what it tastes like

  • Acid
  • Bitter
  • Bland
  • Burnt
  • Creamy
  • Herby
  • Garlicky
  • Sharp
  • Like liquorice
  • Like sherbet
  • Strong
  • Fruity
  • Sweet
  • Salty
  • Peppery
  • Sour
  • Spicy
  • Tangy
  • Tasteless
  • Sugary

Texture—mouth-feel

  • Airy
  • Brittle: hard but delicious and easily broken, with short, sharp and loud sound
  • Chewy: a persistent resistance to breakdown on chewing Cold
  • Crisp: when subjected to an applied force, yields suddenly with a characteristic sound
  • Crumbly: a tendency to break down easily into small irregular particles
  • Crunchy: hard or crisp so it makes a noise when eating, e.g. nut
  • Dry: a reduction in the free fluid in the mouth
  • Fatty: contains to much fat
  • Fine: small, uniform constituent particles
  • Firm: a high resistance to penetration by applied force
  • Flaky: a structure of readily separated layers
  • Flat: loss of carbonation in sparkling beverages
  • Fizzy: giving a tingling sensation, having hissing sounds, like cola
  • Gooey/ glutinous: thick/ sticky, glue-like
  • Greasy: cover with grease or contain a lot of grease
  • Gritty: presence of small, hard particles
  • Hard: a high resistance to penetration by applied force
  • Hot: has a strong, burning taste caused by spices such as chilli of cayenne pepper
  • Juicy: a progressive increase in the free fluid in the mouth during chewing
  • Rubbery: a tendency to recover from deformation after removal of penetrating source
  • Sharp: an intense or painful reaction to a substance being eaten
  • Slimy: the sensation of slipperiness on the surface of the mouth
  • Smooth: the absence of detectable solid particles
  • Springy: a tendency to recover from deformation after removal of penetrating source
  • Elastic: a tendency to recover from deformation after removal of penetrating source
  • Plastic: a tendency to remain deformed after the penetrating force has been removed
  • Adhesive: a tendency to adhere to contacting surfaces, especially the palate, teeth and tongue during chewing
  • Soft: a low resistance to penetration by applied force Soggy: saturated with moisture, heavy and wet, sodden or soaked Tacky: a tendency to adhere to contacting surfaces, especially the palate, teeth and tongue during chewing Sticky: a tendency to adhere to contacting surfaces, especially the palate, teeth and tongue during chewing
  • Stiff: strong drink such as gin or whisky which does not have much water, soda or lemonade added
  • Stringy: presence of tough thread-like structure
  • Tender: a low resistance to breakdown on chewing
  • Thick: a reluctance to flow
  • Thin: a readiness to flow
  • Tough: a high and persistent resistance to breakdown on chewing
  • Mushy: the presence of wet, soft solids in the mouth
  • Powdery/ chalky: presence of very small particles; readiness to break down into very small particles
  • Warm
  • Watery: both wet and deficiency in body Foamy: a predominance of small empty or gas-filled voids in semi-solids or liquids
  • Getaway: perceived as the shortness of duration of mouth-feel
  • Body: the sensation of substance
  • Moist: neither an increase nor reduction in the free fluids in the mouth
  • Wet: an immediate increase in the free fluids in the mouth
  • Waxy: the presence of thick oily liquid or plastic solid in the mouth
  • Creamy: the presence of thick, smooth liquid in the mouth
  • Coarse: possesses large constituent particles
  • Lumpy: presence of large irregular particles
  • Mealy: presence of components of different degrees of firmness or toughness
  • Fibrous: readily separated thread-like structure
  • Cellular/ aerated: a predominantly regular, void structure
  • Spongy: both springy and cellular
  • Puffy: an expanded and often distorted cellular structure
  • Crystalline: the presence, predominantly, of a collection of crystals
  • Short: a rapid breakdown on chewing
  • Spicy: strongly flavoured with spices
  • Brittle: a tendency to crack, fracture or shatter—as perceived in some porous dry foods, e g. biscuits
  • Succulent: juicy and delicious

Others—size, shape, safety, cost, etc.

  • Size: mouthful, correct portion
  • Shape: sharp, rounds, even
  • Safety: hygienically
  • Cost: within budget limit, good value, cheap to buy, correct portion
  • Temperature: right temperature
  • Nutrition: meet nutritional standards

 

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Food—The Real Social Network

From Neilsen

http://blog.nielsen.com/nielsenwire/consumer/food-the-social-network-of-the-ages/

When you think about it, isn’t food the real social network of the ages? Food is, and always has been, that special bonding agent that connects family and friends—with no electronic device necessary! Whether we gather for holiday celebrations, special occasions or the traditional family dinner, food, plain and simple, brings people together. And, as the U.S. economy experienced one of the worst downturns in recent history, consumers showed a renewed focus on back-to-basics in-home cooking.

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