Foodback
A taste feedback interface for restaurants.
This was an interface design exercise under Prof. Mandar Rane
The Feedback Page
This page will have the dishes you ordered during the visit. You would comment on the food on each of the parameters through the sliders.
The Recommendations page
Once you are done with inputting feedback, the recommendations will immediately show up with suggestions for your next visit. It gives a sense of instant feedback and gives you something to come back too.
Brief
To design an effective and easy to use feedback system which also gives recommendations to explore dishes.
How I measured taste…
Physiology
Our tastebuds are what allow us to detect taste. Biologically our tongue can perceive five kinds of sensations- Sweet, Sour, Salty, Bitter and Umami (savoury). All tastes are a combination of these fundamental sensations.
Shadarasa — Ayurveda
Indian Ayurveda has describes food to have 6 Rasas. These rasas have been separated based on taste and experience of food and have been associated with the elements of nature. They are used in Ayurveda to constitute balanced diets.
Conclusions drawn- The first set of parameters
Based on the secondary research I decided on 4 descriptive parameters to assess the taste of dishes. Sweet, Sour, Salty, Umami
Interviews- How people really perceive taste.
I interviewed a few different people regarding their experiences and taste preferences. This was to assess if the factors which I narrowed down upon were actually useful.
Conclusions- emerging parameters
People do not go by the fundamental taste sensations as dictated by physiology but have certain culture specific and socially understood ways of describing taste. There are certain basic adjectives which often show up when people describe taste.
New Parameters
- Hotness- Its what causes the burning sensation on your tongue. It comes from Chilli Peppers.
- Spice- Basically a measure of how flavourful the food is. Less flavour means the food is bland and tasteless.
- Richness- How heavy a dish is, comes usually from using milk and meat products and oil in substantial quantities.
Putting it to use - The User Interface
The user would have a way of rating the dishes on his order on the three parameters and then he/she would get recommendations based on what they have entered.
