EDITED AESTHETICS OF TASTE

DS 93: Proceedings of the 20th International Conference on Engineering and Product Design Education (E&PDE 2018), Dyson School of Engineering, Imperial College, London. 6th - 7th September 2018

Year: 2018
Editor: Erik Bohemia, Ahmed Kovacevic, Lyndon Buck, Peter Childs, Stephen Green, Ashley Hall, Aran Dasan
Author: Lowley, james duncan; Skjerven, astrid
Series: E&PDE
Institution: Oslo and Akershus University College of Applied Sciences, Norway
Section: Creativity and Innovation in Design and Engineering Education
Page(s): 277-281
ISBN: 978-1-912254-02-6

Abstract

Edited Aesthetics of Taste (E.A.T.) is a research project questioning the knife and fork in relation to Western eating habits, using parameters of senses, materiality and time to develop and propose an alternative set of eating utensils. The basis of the approach borrows from views found in the writing of Juhani Pallasmaa, which inspired an interest in designing and making by hand while considering the full range of human senses. Further sensory influence and notions of playfulness were found in Gastrophysics and contemporary Michelin Star Restaurants. A mapping tool named the Act of Eating (AoE) was developed as a means by which to generate ideas and function as a starting-point for artistic research. Emotional design theory was used as a potential key to positive user experience and memories, leading to a focus on wood inspired by thoughts pertaining to materiality and behaviour found in the work of Bruno Munari and Alvar Aalto. The utensils were developed through an extensive period of practical exploration with Norwegian birch- reflecting the attitude towards materials and sustainability often found in leading restaurants- and placed the designer in direct haptic contact with the objects as part of a craft approach. A slow-eating kit was tested as a series of openended objects that may be developed for different scenarios. E.A.T. aims to suggest that design can positively influence and ultimately change everyday eating habits, while highlighting the potential benefits of focusing on senses and, when possible, making by hand in the design of physical objects.

Keywords: Food Design, Haptic, Emotional Design, Gastrophysics, Materiality

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