Felix Bröcker

Hochschule für Gestaltung Offenbach | HfG

For theoretical and practical reasons, it is of great interest to understand how accurate and persistent episodic memories of enjoyable experiences are formed and maintained, for example, in the context of gastronomy and other instances of experience design. Here, we investigated factors that might affect the quality (a measure of coherence) of imm...

This paper observes interrelations of chefs and artists using a perspective based on knowledge of gastronomy and art history. Artists that cook like the Futurists, Daniel Spoerri, Peter Kubelka or Rirkrit Tiravanija seem to work with cooking as an aesthetic practice in different ways than chefs do. For artists conceptual ideas are more important th...

Knowing what makes a top gastronomy experience unique and retrievable in the long term is of interest for scientific and economic reasons. Recent attempts to isolate predictors of the hedonic evaluation of food have afforded several factors, such as individual and social attributes, or liking/disliking profiles. However, in these studies relevant v...

During the 19th century the culinary landscape experienced alterations which were caused, among others, by social changes resulting from the French Revolution in 1789. Cooking and eating in restaurants gained appreciation in bourgeois society and gastrosophes helped to elevate fine dining to a leisure of social relevance. The differentiation of the...

How can we design better experiences? Experience Design brings together leading international scholars to provide a cross-section of critical thinking and professional practice within this emerging field. Contributors writing from theoretical, empirical and applied design perspectives address the meaning of ‘experience’; draw on case studies to exp...