The National Flavour Guide

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Nathan Dennis
5 years ago
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1 The National Flavour Guide Phase 2.1 Commodity Natalia Sivackova MA Web Design and Content Planning This report has been produced from the research and feedback of my Phase 2.1 Commodity Presentation. It is the second part of a series of reports making up the written component of my major project.

2 Contents I. Users a. Target Audience b. User Profiles i. Olivia ii. Trish iii. Dexter... 4 II. Information Architecture a. Content Heavy b. Site Plan c. Site Navigation III. Content a. Content Form b. Content Shape c. Designed for Audience

I. Users Target Audience The National Flavour Guide will particularly target millenials (aged 18-35), due to the popularity of food culture in this age category (see Phase 1 report for more details).

3 I. Users Target Audience The National Flavour Guide will particularly target millenials (aged 18-35), due to the popularity of food culture in this age category (see Phase 1 report for more details). User Profiles I have made the following user profiles to reflect a sample of possible users of The National Flavour Guide. Olivia 19, Journalism student and amateur food blogger Enjoys going to the gym and Sunday brunch Will try everything at least once Keeps a list of countries she has visited and food she has tried Accesses the site on her phone or tablet, on the go Looking specifically for different dishes to try Wants to find restaurants she can go to with her friends Wants to find information quickly 3

Trish 32, New mum Enjoys crafts and camping Cooks interesting food for her family Does not have time to travel but wants to learn about different culture s cuisines Accesses the site on her

travelling and running marathons Follows trends in food, fashion and lifestyle Travels to unusual places for unusual food Wants to impress his significant other with food from their culture

4 Trish 32, New mum Enjoys crafts and camping Cooks interesting food for her family Does not have time to travel but wants to learn about different culture s cuisines Accesses the site on her tablet or laptop Looking for new exciting recipes to try from different countries Does not have too much time, wants to pick a recipe her family will enjoy Dexter 26, Consultant Enjoys travelling and running marathons Follows trends in food, fashion and lifestyle Travels to unusual places for unusual food Wants to impress his significant other with food from their culture Accesses the site on his tablet or phone Looking to learn about different national foods Looking to find recipes from a specific country Has some time to browse but wants to access information easily and quickly 4

5 II. Information Architecture Content Heavy The National Flavour Guide is a website that is content heavy. Images and site behaviour enhance the content experience, however content is the most important part of the website. The website is structured based on countries. The index page contains a clickable map. The user clicks on the country they wish to view. Each country has four pages. The first page describes the national dish(es). The second page contains information about the historical influences of common ingredients. The third page contains recipes for the national dish(es). Finally the fourth page contains user-recommended restaurants where one can try the national dish(es). The types of content that can be found on the website are the following: Index: image (map of Europe) and text National dishes page: images, possibly illustrations, text Historical influences page: text and icons Recipes page: text, possibly images User-recommended restaurants: user comments, text 5

Site Plan Figure 1: The National Flavour Guide site plan The website will function in an interactive way. The user clicks on a country on the map of Europe on the index page.

6 Site Plan Figure 1: The National Flavour Guide site plan The website will function in an interactive way. The user clicks on a country on the map of Europe on the index page. The country, for example Norway, contains four pages. These pages all pertain to Norway specifically. They describe the national dish(es), historical influences, recipes and userrecommended restaurants of Norwegian national food. The user can easily flip through these pages through tab-style navigation. When the user wishes to view another country s pages, they click on the small map in the corner of the page that will collapse and list all the countries. Then the user can simply click on different country and view it s national food pages. Site Navigation Index to country: click on a country Country to more pages about national food: click on tabs Country to other country: click on small map in corner and choose another country 6

7 III. Content Content Form The index page contains a clickable map of Europe. It will be designed according to the colour scheme. Text on the index page will be welcoming text as well as a call to action ( click on a country! ). Text will also accompany each country, as a country name. The national dish(es) pages will include text, images and illustrations. Text will include the country name as well as the name of the dish with a short description. The dishes will be based on first and second-hand research. I will be conducting surveys, mini-interviews and asking my peers for first-hand research. I will also conduct online and offline second-hand research. Images of the national dishes will most likely be bought, to ensure that the dish is presented in the way it should be. Each image will have two tick-boxes next to it, I have tried it and I want to try it. I may also include my own illustrations of the key ingredients in the dish. These will be rustic, notebook-style sketches or minimalistic SVG s. The historical influences pages will include text and icons. Text will be in the form of lists and short paragraphs. It will describe the historical influences of common ingredients from that particular country. This will also be from first and second-hand research. Icons will be my own of common ingredients and spices. 7

Figures 2, 3 and 4: Ideas for my own illustrations and icons The recipes pages will mostly include text. Some images might be used on this page.

Text will be in the form of recipes with shopping lists and equipment lists. I will look at many recipes and compile them into one, crediting my sources.

When a user from a certain IP address clicks I have tried it or I want to try it on an image from the national dishes page, the system will remember how many countries they have ticked.

8 Figures 2, 3 and 4: Ideas for my own illustrations and icons The recipes pages will mostly include text. Some images might be used on this page. These would be images of the method taken from online sources. I will of course ask for permission before using these images. Text will be in the form of recipes with shopping lists and equipment lists. I will look at many recipes and compile them into one, crediting my sources. There will be one recipe per dish and about two dishes per country. Lastly, the recommended restaurant pages will include text in the form of comments from users. When a user from a certain IP address clicks I have tried it or I want to try it on an image from the national dishes page, the system will remember how many countries they have ticked. Badges will be awarded to each IP address if they have clicked I have tried it on 5, 10, 20, 30, 40 or 50+ images. Badges will be displayed on the screen and the user will be asked if they want to contribute a restaurant recommendation with their badge. This will give incentive to add restaurant recommendations and create user-generated content. If the IP address was awarded a badge, the highest badge will be displayed next to the users recommended restaurant. There will therefore be quality user-generated content in the form of restaurant recommendation comments by users. 8

9 Content Shape The tone of the content on The National Flavour Guide will be educational, warm and familiar. The reading age is aimed at 15+, as there will be minimal technical terms. Time is considered with the content, as many users may not have time to read through large portions of text. This issue is addressed with bulleted lists that can be expanded to short paragraphs for additional details. This way the user does not have to invest time into reading however they will still receive the main information. Designed for Audience The following content and design decisions ensure that The National Flavour Guide will be designed for its audience: Millenials: Visually driven design Authentic content from first and second-hand research Trendy content, due to trendy food culture User interaction (ticking system, map, recommendations with badges) Accounting for vegetarians and dietary requirements, will mention if dishes are vegetarian, gluten free, etc. Responsive Main content in lists, expand for additional details Visual clues to know what page you re on Recipes will include shopping lists and equipment lists 9

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