Food, Design, and Psychology

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Taught by Diana Kuan

Diana Kuan is a food writer, illustrator, and cooking teacher in Brooklyn. Her book The Chinese Takeout Cookbook was published by Random House/Ballantine in 2012. Her work has also appeared in Food & Wine, Time Out New York, The Boston Globe, The Washington Post, and Epicurious. When she's not teaching at the Brainery, she does design and illustration work for Plate & Pencil, a shop of food-related art and other goodies. You can follow her musings on cooking, eating, and visual storytelling on Twitter and Instagram.    

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Did you know that, on average, we consumers make purchasing decisions within 90 seconds of initial viewing?

This is especially true in food choices, which we make everyday. From restaurant interiors and menus, to food packaging and logos, to even cookbooks, designers harness the power of visuals to appeal to us on both a conscious and subconscious level. What is the science behind menu design? Which colors stimulate the appetite the most? What are the stories and hidden meanings behind some of the world's most recognized food brand logos?

Join us in a fun lecture and discussion of food and design from the 1950s to the present. We'll dissect how color, typography, imagery, and the overall design of food products and experiences profoundly influence what we eat.

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