So we know music can influence what we design. What about what we eat and drink? Can you translate that amazing pan seared foie gras with figs - or that refreshing cucumber martini into a logo? Break it down into the following:
Colour: Just as colour can be seasonal - so is our food. So start with that. Food is always more delicious when we eat in season. Take note of how the colours start to change as the seasons change.
Usually when you have a meal - it's not monochromatic. You might lose your appetite if you were served halibut with mashed potatoes and white asparagus. So take note of the colours that are served.
Texture: Everything we eat has a texture to it. Whatever your preference, whether that be oysters that slide down the throat or a melt in your mouth avocado salad - that could help dictate the structure of what we are designing. Take note of how your food feels as you are eating it, and try and translate that.
Presentation: Presentation is key. If we're at a 5 star restaurant with those smallish portion sizes - it usually looks very pretty, almost like a piece of art. If we hit the local pub and they serve their clam chowder with it dripping over the sides - both these types of presentations can make both seem even more delicious. As designing neat and tidy can be sophisticated - maybe we could try to be a little messy, it might turn out to be just as "Delicious."
Hopefully these steps can help you expand your horizon. Sometimes it's easy to get in a rut - So get out there, loosen that belt buckle, and get inspired!
Cheers,
Charysse
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