Abstract

VENEZIANO, Rosanna  and  CARLOMAGNO, Michela. An evocative and taste experience in food design. The Design discipline meets starry chef’s competencies for the “Flavours Abecedary” project development. Revista Convergências [online]. 2021, vol.14, n.27, pp.71-82.  Epub May 31, 2021. ISSN 2184-0180.  https://doi.org/10.53681/c1514225187514391s.27.85.

Our research explores new perspectives of food design through a multidisciplinary and collaborative process that interprets the concept of conviviality by providing an experience of interaction with food focusing on narrative and evocative components that become tools of territorial valorization, of resources and know-how.

Many designers investigated food design topic by attributing aesthetic and formal values and critical and speculative elements to the food. The work aims to explore the expressive and functional levels of food, implementing its “emotional features” and consolidating the connection between senses and behaviour. The main results obtained are the development and test of narrative and taste tools, generated by the collaboration with a starry chef and users, to create a dining experience linked with territorial identities and memories, exploring new interactions.

Keywords : Territorial identities; Storytelling; Food Aesthetics; Co-design.

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