Posts tagged “cooking”

ChittahChattah Quickies

  • Devising the stove that could save the world [The New Yorker] – The effort to develop a better stove (safer, healthier, uses less fuel) for developing nations, and the challenges in getting that solution adopted once it's development is funded and the engineering problems are solved.
  • What means to find out what your customers want – The idea behind the centers is to foster innovation by combining a richer understanding of customer needs with creative links among 3M technologies. “Being customer-driven doesn’t mean asking customers what they want and then giving it to them,” says Ranjay Gulati, a professor at the Harvard Business School. “It’s about building a deep awareness of how the customer uses your product.”

ChittahChattah Quickies

  • A thoughtful consideration (that could have so easily gone curmudgeonly) on the changes in how (and how much) we consume art – Cameras replaced sketching by the last century; convenience trumped engagement, the viewfinder afforded emotional distance and many people no longer felt the same urgency to look. It became possible to imagine that because a reproduction of an image was safely squirreled away in a camera or cell phone, or because it was eternally available on the Web, dawdling before an original was a waste of time, especially with so much ground to cover.
  • Michael Pollan on the cultural shifts revealed by themes in food-related TV entertainment – The historical drift of cooking programs — from a genuine interest in producing food yourself to the spectacle of merely consuming it — surely owes a lot to the decline of cooking in our culture, but it also has something to do with the gravitational field that eventually overtakes anything in television’s orbit…Buying, not making, is what cooking shows are mostly now about — that and, increasingly, cooking shows themselves: the whole self-perpetuating spectacle of competition, success and celebrity that, with “The Next Food Network Star,” appears to have entered its baroque phase. The Food Network has figured out that we care much less about what’s cooking than who’s cooking.
  • Nine Reasons RadioShack Shouldn’t Change Its Name – Best one is " RadioShack has problems beyond any issues with its name." Also they did already change name from Radio Shack to RadioShack.
  • Radio Shack: Our friends call us The Shack – Do they really now? More proof that you can't simply declare yourself cool. Promo or overall rebranding, it reeks of inauthenticity.
  • Understand My Needs – a multicultural perspective – A Japanese usability professional compares the norms of service that retailers provide in Japan with those elsewhere (say, his experience living in Canada), and then contrasts that to the common usability problems found in Japanese websites. Culture is a powerful lens to see what causes these differences, and how usability people can help improve the experience.

ChittahChattah Quickies

  • Overused Food Words (from 2007) – Now we know what's wrong with "crispy" – it should just be "crisp." But here's a more thought-out list of overused terminology.
  • The Seattle Times (from 2006): Say what? A guide to menu-speak – We've blogged this before, but it's fun to revisit. This explains the meaning of some of the obscure food items that are becoming more common on menus.
  • (From 2001) Menu Cliches – "piping hot"
    "garden fresh"
  • Village Voice's List of Overused Food Words – List includes Dollop, Slathered, Homey, Wilted, Toothsome, Nosh, Drizzled, Garlicky, Crispy, Eatery, Well-Browned but doesn't seem that they've really parsed the difference between effective description and overwrought cliche. How is "crispy" an overused word? Some commenters add some good words but others support my confusion over the premise.
    (via Eater SF)

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