Svitil, K., (2008). “Wine Study Shows Price Influences Perception.” California Institute of Technology. Visited on October 4, 2010: http://media.caltech.edu/press_releases/13091 This article is a research study about how the region of the brain called the medial orbitofrontal cortex showed higher activity when participants drank wines at a higher price. A wine tasting study was conducted...
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We once had a client who made his secretary drive to our studio with a piece of a carpet from his office to be used as a color swatch for his company’s new logo. And while the final logo looked okay (very logo-like), it did little to represent the company’s brand. The company is...
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Harmanci, R. (2010). “For digital artists, apps provide new palette.”  New York Times Online. Retrieved on October 4, 2010: http://www.nytimes.com/2010/08/20/us/20bciart.html To illustrate the impact of mobile/handheld-device technology on the arts, this article describes the work of several individual artists who have used iPhone/iPad applications as an artistic format. In my overview, I focus on...
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Keim, B., (2010). “Sense of Touch Shapes Snap Judgments.” Wired.com. Visited on October 3, 2010: http://www.wired.com/wiredscience/2010/06/touching-cognition/ Brandon Keim’s article for Wired.com’s science blog provides a brief overview of recent research into the role that tactile sensations play in human interactions. This new area of psychological research, referred to as Embodied Cognition, could potentially have...
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Stout, H. (2010). “Antisocial Networking?” New York Times Online. Retrieved on 3 October, 2010: http://www.nytimes.com/2010/05/02/fashion/02BEST.html The main topic of this article is that technology may be changing the very nature of kid’s friendships. Children used to actually talk to their friends. But now, even chatting on cellphones or via e-mail is becoming rare. Today’s teenagers...
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Kershaw, S., (2009). “Using Menu Psychology to Entice Diners.” New York Times Online. Visited on October 02, 2010: http://www.nytimes.com/2009/12/23/dining/23menus.html. This article discusses how an understanding of human psychology is being applied to sculpt a restaurant menu into a lucrative tool for the restaurateur. Restaurateurs play down the importance of the cost figure by eliminating...
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I’ve been using the p-prim ever since I’ve learned of them, back in my graduate school days at UC Berkeley. P-prims stand for phenomenological primitives and were “invented” by Andrea diSeesa, a UC Berkeley professor in the School of Education who also happens to be a physicist (diSessa, 1983). Visit his Wikipedia page and...
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