TABLEWARE AS SENSORIAL STIMULI
‘Enhanced Tasty Formulas’
Cutlery design focuses on getting food in bite-sized morsels from the plate to the mouth, but it could do so much more. The project aims to reveal just how much more, stretching the limits of what tableware can do. Focusing on ways of making eating a much richer experience, a series of dozens of different designs has been created, inspired by the phenomenon of synesthesia. This is a neurological condition where stimulus to one sense can affect one or more of the other senses.
An everyday event, ‘taste’ is created as a combination of more than five senses. Tasty formulas with the 5 elements – temperature, colour, texture, volume/weight, and form – are applied to design proposal. Via exploring ‘synesthesia’ if we can stretch the borders of what tableware can do, the eating experience can be enriched in multi-cross-wiring ways. The tableware we use for eating should not just be a tool for placing food in our mouth, but it should become extensions of our body, challenging our senses even in the moment when the food is still on its way to being consumed. Each of designs have been created to stimulate or train different senses – allowing more than just our taste buds to be engaged in the act and enjoyment of eating as sensorial stimuli, therfore it would lead the way of mindful eating which guides to rediscovering a healthy and joyful relationship with food. How can we eat slowly down the moment of one bite and taste enhanced sweetness consuming less amount of sugar? The tasty formulas have been answered.
SWEET×36.5°C = SWEET+++
SALTY × 36.5°C < SALTY × 0°C
SOUR × 36.5°C = SOUR × 100°C
BITTER × 36.5°C > BITTER × 100°C
The temperature influences certain changes to the taste. The same amount of sugar tastes rather SWEET at a normal body temperature. The SALTY taste becomes stronger, when the temperature drops. There is not much difference in how we feel about the taste of SOUR, neither when the temperature rise nor drops. There is not much difference for the BITTER taste at temperature, which is usually lower than normal body temperature. However, when the temperature is greater than body temperature, the bitterness decreases as the temperature rises. In fact, material that best conducts the heat from our hand is SILVER.
+++ × (SWEET+SALTY) = X
??SWEET + (0.5% × SALT) = SWEET + +
SALTY ÷ SOUR = SALTY/ SOUR – –
SALTY ×SOUR = SWEET +
Tactility: According to ‘Dr. Linda Bartoshuk’ of the Yale University School of Medicine, it is generally known that the ‘Tongue-Map’ is incorrect. Sweet, sour, salty, and bitter are perceived anywhere there are taste buds. Here are the matters between tastes that represents we might create a new taste, moreover eat less amount of sugar or salt when being well aware of this tasty formula: When strong sweet taste and strong salty taste are mixed, it creates completely new taste. When salty and sour tastes are mixed, both the tastes soften. If the salty and sour tastes are mixed well, even sweet taste can be created. If the sweet taste is stronger than salty taste, the sweet taste becomes stronger, when salt is 0.5% to the sugar, the sweet taste becomes most stronger. The different types of sensitive tactile spoons would stimulate not only through our tongue, but also lips and the roof/skin in the mouth and the effects really depend on the level of individual sensibility with our own tongue- map. Moreover, it would extend the moment of spreading smell from mouth through to nose while keeping the food longer in mouth playing with the physical stimuli.
10% × (5R4/14 + 5YR4/14 + 5Y4/14) = 2.0
90% × (5R4/14 + 5YR4/14 + 5Y4/14) = 0.1
20% × R > 20% × Y
Colours, which can increase Appetite, include warm colours such as red, orange, and yellow. Comparing how sweet tastes between red and yellow with the same level of sugar, the sweetness of the RED (crimson, scarlet) coloured food tastes stronger than yellow. ORANGE stimulates the appetite, because orange has been found to increase oxygen supply to the brain, and stimulates mental activity. YELLOW increases metabolism so it is a good choice for dishes or tablecloths. However, a point to watch out for is that if all the food and the table are arranged with warm colours, this could decrease the appetite. The warm colours are most effective when used in small amount to create highlights.
5cm3 × SOUND/SIGHT = 10g × TOUCH
Shaping the volume of the hollow part of the spoon influences an enhanced auditory sense of the sound scraping against glassware as well as our taste/ appetite as a visual stimulus. Approximately 40g of the weight give us the sense of stability on our hands while using them, however, if using 10g of the cutlery, then we are able to feel the weight of food easily and the tool becomes like our body. Tableware we use for eating should not just be a tool for placing food in our mouth, but that it should become a sensorial appetizer, teasing our senses in the moment when the food is still on its way to being consumed.
1mm × TOUCH > 10mm × TOUCH (y=f(x)) × TOUCH = Y
Form: Interweaving new elements with the general archetype of a spoon, especially keeping the general form with a basic handle, aims to give the sense of comfort in hand, and intimacy with constant daily use for normal people. However, the side view of handle has been ergonomically designed in a streamlined shape. It has been created that different thickness of handles in the same material give a lot difference. In fact, the thin form of handle makes us feel comparatively heavier even very small amount of the food.