19 June, 2010

04 June, 2010

Finally - a social networking structure that works!

After hours of headscratching (following my transformative conversation with @documentally at Thinking Digital) I have settled on a structure that works for me, incorporating audio, video and text (tweets, statuses, miniblogs and full blogs) and gets everything out to almost all the right places without cross posting. I am waiting fro Ecademy and Xing to respond with ways i can get input into them via the main channels (Posterous and ping.fm), but otherwise it's working and I share it in the hope that it may save you some hours...

Here's the system:

Posted via email from Julian Treasure's posterous

The demise of a quiet coffee

First in a series of miniblogs via audioboo about sonic issues in modern life. Here, the unfortunate legacy of the Starbucks 'theatre of coffee' innovation, which has become a universal meme in coffee bars and, very sadly, most restaurants. Why oh why do we have to listen to coffee being made, causing those in the vicinity to bellow over the top of steam pipes and barrista banging? Let's all complain and get those coffee machines back in the kitchen where they belong - and maybe someone will launch a chain of quiet coffee bars where they bring the drinks out on a tray like old English tea rooms used to, so we can all get a bit of peace and quiet.


Posted via email from Julian Treasure's posterous

Jesper from Delta Senselab on whether sonic logos work

Delta are based in Copenhagen and they are testing the effects of audio branding techniques. Here, Jesper reveals the results of their work on sonic logos.


Posted via email from Julian Treasure's posterous

Professor Charles Spence on sound and taste interactions - and Heston Blumenthal

This is an audioboo I recorded with Charles in Copenhagen where we were both speaking at the European Marketing Academy conference. Fascinating stuff: it seems that sweet tastes resonate with higher frequencies (piano, light melodies, violins) while bitter tastes resonate with lower frequencies (bassoons, basses). Charles is the science behind Heston Blumenthal's signature dish, which invites diners to wear headphones are experience the sounds of the sea while they eat. He's also involved in designing sounds for FMCG brands - aerosol sprays, packaging and so on - and his research shows that these things make a huge difference to the perceived value of the product.


Posted via email from Julian Treasure's posterous