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Sensory Design and its Implications for Food Design
and Presentation in the 21st Century
The project investigates three key themes: how the sensory experience of food is informed by the interaction with the environment and culture. How to transform our ways of experiencing food by design. How to promote changes in food attitudes, habits and practices. NB: sensory design is a new inter-discipline which seeks to understand the interface between the senses and the designed environment. In relation to food, it relates to the fundamental science of food preparation, cooking and cuisine, known as “molecular gastronomy”. The purpose of our research cluster was to link the science of food with sensory design by addressing the following questions:
How to create a new awareness of food with consideration to the senses (physiologically, psychologically and culturally)? How can sensory design broaden our perception, experience and appreciation of food? How to rediscover food by linking the findings of sensory design and molecular gastronomy? How to develop a conceptual content and context for food and sensory design?
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Images:
© Sensory Design cluster |
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