Relishing food implies an intense, high-level cultural experience: sensing that a natural, primitive substance can be magically transformed into the most exquisite delicacy, changes the everyday action of nourishment into the ultimate multi-sensorial experience that can only come from the esoteric act of cooking. Whether eating hastily in the most popular take-away, or savouring recipes handed down from your grandmother accompanied by noisy company sharing a common yet sacred domestic pleasure, or tasting the gastronomic inventions of gourmet professionals, at the primordial approach of taste and smell, the tactile, visual, acoustic, sensorial and aesthetic increase in importance for the consumer. Whether the choice of what to eat represents an individual journey, or in some cases limit, typical of socio-culturally circumscribable geographical areas (such as America), the ceremony of conviviality, especially when preceded by preparing food together, and the desire to share that food with known and unknown people, becomes an act of love and seduction. We plan not only how to consume, eat or taste food, but also how to cook, offer and present it. Preparing food is increasingly a sacred act through which we recount explorations, real or imagined, describing sensorial trajectories that aim to captare different worlds. So the kitchen becomes intuitive, founded in emotion. It ceases to be purely functional, an operative cell that calls for punctuality and functionality that is all about food. Instead the kitchen is transformed into a sculptural presence trying to camouflage the furnishings and objects within the domestic space. The kitchen then becomes the fulcrum of the house, uniting entertainment, communication and utility. Computerised systems allow household appliances and multimedia equipment (radio, TV, Internet, etc.) to be managed via a network. At the same time they increase the perception of free time on the part of the person managing them.
Tasting, eating and consuming: food design departures in ethic, aesthetic and technology
ELIA M
2012-01-01
Abstract
Relishing food implies an intense, high-level cultural experience: sensing that a natural, primitive substance can be magically transformed into the most exquisite delicacy, changes the everyday action of nourishment into the ultimate multi-sensorial experience that can only come from the esoteric act of cooking. Whether eating hastily in the most popular take-away, or savouring recipes handed down from your grandmother accompanied by noisy company sharing a common yet sacred domestic pleasure, or tasting the gastronomic inventions of gourmet professionals, at the primordial approach of taste and smell, the tactile, visual, acoustic, sensorial and aesthetic increase in importance for the consumer. Whether the choice of what to eat represents an individual journey, or in some cases limit, typical of socio-culturally circumscribable geographical areas (such as America), the ceremony of conviviality, especially when preceded by preparing food together, and the desire to share that food with known and unknown people, becomes an act of love and seduction. We plan not only how to consume, eat or taste food, but also how to cook, offer and present it. Preparing food is increasingly a sacred act through which we recount explorations, real or imagined, describing sensorial trajectories that aim to captare different worlds. So the kitchen becomes intuitive, founded in emotion. It ceases to be purely functional, an operative cell that calls for punctuality and functionality that is all about food. Instead the kitchen is transformed into a sculptural presence trying to camouflage the furnishings and objects within the domestic space. The kitchen then becomes the fulcrum of the house, uniting entertainment, communication and utility. Computerised systems allow household appliances and multimedia equipment (radio, TV, Internet, etc.) to be managed via a network. At the same time they increase the perception of free time on the part of the person managing them.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
