Assignment 1 Results: Innovating with Rice or Orzo

Students in Food and Design had 3 weeks to develop an innovative dish using either rice or orzo. They had basic training in knife skills and some introductory design process lectures.  The following images link to the student blog posts that document their design process.
These are the details on how the blogs were graded: assignment1grades.pdf

berg


dangcil


eninshce


erickson


feld


grossardt


haines


hamilton-warwick


knodel


krouch


mcbride


mueller, j


 mueller,k


nieboer


raden


simpson


takikawa


tam


taylor


terrell


tran


vaughan


wallman


woelfle

Assignment 1 Details

hey class... 

details on the first assignment are posted in lecture 2 slides below, but I wanted to include some more information on what we are looking for in your blog posting. 

your blog post should include the following:

- in general it should be an overview of your design process that includes both text and photos

- documentation of idea generation (list, mind map, brainstorming, SCAMPER, etc) 

- documentation of trying ideas in multiple directions

- documentation of iteration, testing, and refinement of one idea

- a clear description of the final idea and how it is made

- the idea should be related to the theme of innovating either rice or orzo and the idea presented in the blog should be what you create during lab. 

the majority of the grade will be based on your blog documentation but part of the grade will be based on your ability to recreate the dish during lab.  The chefs and reviewers will be giving you a score in lab on creativity and taste and that will make up a small component of your grade. 

also foodie movie coming soon: spinning plates

Food Science Lecture Notes

(by Zata Vickers)

Lecture 3: Starch Pasta and Rice.pdf

Lecture 4: Flavor.pdf

Lecture 5: Texture Manipulation.pdf

Food and Design Week 1: Creativity Links

Knife Workshop is Wednesday in the Kitchen Lab with Karl Benson of Cooks of Crocus Hill. 

Syllabus: 1715_2013.pdf

Lecture Slides:

Lecture 1 Slides: food_design_intro.pdf

Lecture 2 Slides: food_design_creativity.pdf

Flavor Pairing:

Foodpairing is a website service that creates flavor mappings of ingredients based on the chemical composition of flavors.  It is designed to be an inspiration for chefs. 

the Flavor Bible is a book of flavor pairing suggestions that are based on chef recommendations. 

Flavor Bouncing Technique by Grant Achatz

Research paper on Flavor Networks

Innovation:

the scene from Parks and Rec on Molecular Mixology 

Deconstructed Cookie Dough Dessert from Moto 

The story behind the Taco Bell Doritos Taco