Tableware as Sensorial Stimuli

An everyday event, “taste” is created as a combination of more than five senses. Tasty formulas with the 5 elements – temperature, color, texture, volume/weight, and form – are applied to design proposal. If we can stretch the borders of what tableware can do via exploring “synesthesia”, 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.

Jin Hyun Jeon is a South Korean designer based in Eindhoven, Netherlands. Jeon held interest in joint perception and integrated this idea into products during her Masters course at Design Academy Eindhoven. In 2012, she graduated with her thesis on synesthetic sensorial stimuli. She identifies herself as a designer, exploring sensorial perceptions and intuitive behaviors to enrich emotional experiences.

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