Tableware as Sensorial Stimuli
Design Academy Eindhoven graduate Jinhyun Jeon has created a range of cutlery to stimulate a diner’s full range of senses and enhance the eating experience, as part of her MA thesis exploring the relationship between food and the senses.
It was inspired by synesthesia, a neurological condition where stimulation of one sensory or cognative pathway leads to involuntary experiences in another sensory or cognative pathway – affecting taste, hearing and perception of colours, for example. Jeon considered factors that could influence the senses in her designs, including tactility, temperature, volume, weight, colour and form.
The cutlery pieces are made from ceramics, stainless steel, silver or plastic and are based on a conventional spoon shape, but take on unusual forms with bulbous exaggerated shapes and jagged edges. Colour and finish are also key; warm colours supposedly increase appetite, while the plastic pieces resemble glass – intended to create an unexpected reaction due to their feel not matching their appearance.