Multi-sensory Food Design: The sensible cook
Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
Coking has become a popular hobby for many people. For beginners, as well as for more advanced hobbyists there are various ways to learn more about the preparation of food, cooking shows are one of them.
However, a television show cannot adapt to each viewer’s individual speed. The world wide web is a popular resource for recipes. Because it provides the chance to reiterate a recipe and find the one that matches each individuals flavour palate. Also people can simply take their laptop with the recipe on the screen into the kitchen, it offers a fast and convenient way to have all the required information at hand.
However, there is still no guarantee what you see on the screen would be pleasurable when cooked. The other issue is that people are concerned about using their laptop in the kitchen. It is simply not the right environment for laptop. Information in paper recipes can be ambiguous and sometimes prior experience is needed to know what exactly to do. The final result depends on a lot of parameters and can fail every time, if one is not careful. This multiplicity of things to consider can be too demanding and stressful for beginners, and thus discourages them.
The purpose of the research is to look into different sensory decisions taken in consideration with food choices. When talking about multisensory experiences, it is necessary to investigate and understand the human senses to know how people perceive the world.
In this case and about food, the two main senses are taste and smell which have received a great amount of attention. My aim for this project would be to look also into the three other senses, tactility, vision and sound, and create a new perspective on food related decisions.
Also look into the possible ways to highlight this time of the day as a more pleasurable experience for each individual. In other words in this project I am exploring the multisensory experiences in an attempt to provide a different look on how food based decisions can be made to enhance the “experience” of eating.
Place, publisher, year, edition, pages
food preparation, cooking, recipie, multisensory experiences, taste and smell, the way food looks, prefab food
Design Public Health, Global Health, Social Medicine and Epidemiology
IdentifiersURN: urn:nbn:se:umu:diva-58475OAI: oai:DiVA.org:umu-58475DiVA: diva2:549874
Subject / course
Degree Project, Interaction Design
Master's programme in Interaction Design
UppsokSocial and Behavioural Science, Law
Andersson, Niklas, Lecturer, Lecturer, Programme Director