And you thought cutlery was for getting food from your plate to your mouth

12 Mar

Along comes Seoul-born Jinhyun Jeon, a Master of Arts graduate (Social Design) from Design Academy Eindhoven (remember fellow grad Jihyun Rou we mentioned here) and gives that idea a thorough shake-rattle-and-roll. Jinhyun’s MA thesis on Synthetic Sensorial Stimuli uses Synaesthesia as a source of design insight and then applies this to eating implements. Result: Sensorially stimulating tableware designed to make eating an experience rich beyond food.

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The thesis is listed in the Graduate Show 2012 Project Directory here and here. Jinhyun started exploring how people visualize taste here,

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then conceived the idea of cutlery as a sensorial appetizer here,

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before designing a full tableware set using metal, plastics and ceramics here, which she sees leading to mindful eating and rediscovering a healthy and joyful relationship with food. Jinhyun worked with the 5 senses (hear, touch, see, taste, smell), 4 tastes (sweet, sour, salty, bitter) and 5 elements (temperature, colour, texture, volume/weight, form). (via dezeen)

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