Eric Reiss
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Eric Reiss has been meddling with multimedia and web projects for longer than he cares to remember.
Born in San Antonio, Texas, in 1954, his revolutionary organizational concept for his baseball card collection (by players’ cap size) was voted the year’s most idiotic innovation by the 1962 Flynn Park School third-grade class. Despite this temporary setback, (and two completely irrelevant degrees from Washington University in St. Louis), he moved to Copenhagen, Denmark, in 1976, to accept a position as a stage director at the Danish Royal Theatre. Here, he brought user experience to new heights by actually cooking food on the stage of this venerable institution, which won critical acclaim and caused tummies to rumble throughout the audience. Snack sales during the intermission rose dramatically, which makes this one of the earliest documented examples of how UX can be used to positively affect the business model.
In November, 2000, his book, Practical Information Architecture was published by Addison-Wesley/Pearson Education. In 2002, it became available in both Japanese and Korean. In 2005, it became available on eBay. Eric is also responsible for Web Dogma ’06 and is one of the instigators of the IA Slam. He currently serves as President of the Information Architecture Institute, is Chair of the EuroIA Summit, and is a member of the Advisory Board for the Copenhagen Business School Department of Informatics -- to the utter amazement of friends and family alike.
And here's Eric's favorite recipe for chocolate cake:
First, melt and cool:
90g dark chocolate
Then, sift together in small bowl:
2 1/4 cup flour
2 tsp natron
1/2 tsp salt
Next, mix in large bowl until mixture is light and even:
110 g butter
500g brown sugar
3 eggs
Other stuff you'll need:
1 1/2 tsp vanilla
1 cup creme fraiche 18%
1 cup boiling water
two spring forms (8.5 inches, greased and floured)
When the butter, sugar and eggs are mixed together, add the melted chocolate and vanilla. Then add the flour and creme fraiche, alternating between a little of one and then a little of the other. Stir in the boiling water and stir until the consistency is even - about like heavy cream. Since this stuff is pretty thin, make sure your spring forms don't leak!
Bake 35 – 45 minutes at 190 C until nothing sticks to a No. 2 knitting needle when testing.
Note: most ovens are hotter towards the back. Since I have to place my two cake forms diagonally on the shelf, the back one generally gets done about 5 minutes before the front one. So, make sure you don't just test the one closest to the front or the rear one will get too dry.
Frosting
120 g dark chocolate
110 g butter (NOT margarine)
450 g confectioner’s sugar
1/2 cup milk
2 tsp vanilla.
Melt the chocolate and butter in a small pot. Mix the milk, sugar and vanilla in a bowl until there are no more lumps. Add the chocolate/butter mixture.
When thoroughly mixed, set aside to cool.
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