Food, Design, and Psychology
Taught by Diana Kuan
Diana Kuan is a food writer and photographer based in Brooklyn. She is the author of Red Hot Kitchen, on cooking with Asian hot sauces, and The Chinese Takeout Cookbook, on Chinese food and culture in America. Her work has also appeared in Food & Wine, Time Out New York, and The Boston Globe, among other publications. In addition to writing and photography, Diana has taught cooking classes for the past 10 years in both Beijing and New York. Her favorite foods are dumplings, ramen, and tacos, usually with hot sauce on the side.
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.