DESIGNING An Ecosystem OF Mindful Tools
This project was created in collaboration with Steinbeisser- an Experimental Gastronomy initiative based in Amsterdam and active around the world, which brings together renowned chefs and artists for a one-of-a-kind culinary experience.
Design Brief:
Uniting design, gastronomy, and nature to create a mindful eating experience that embodies principles of the slow food movement.
Guiding Questions:
How can I integrate materials with contrasting properties and aesthetics to create visually engaging utensils?
How can I keep sustainability and slowness central to the design process and user experience?
How can I obtain desired results with minimal yet thoughtful manipulation of natural resources?
The Collection
The Process
Testing and Dining Experience
the choice of food
~ The 'double decker spoon' presented a an explosion of flavours through textures. The bottom spoon being soft ingredients such as baked eggplant and sauce while the top being a crunchy delight composed of baked breadcrumbs with garlic and shallot crisps.
~ The copper shell bowl had a preparation of vegan 'shallots' made with seared radishes in a miso broth accompanied by a ginger dipping sauce in the shell alongside. The imitation seafood aimed to compliment the shell forms.
~ The shell soup spoon complimented the shallots dish as it was used to consume the broth.
~The shell dining implements had the dessert elements- chocolate, fresh berries, mint and lavender.
Concluding Thoughts and Outcomes
Users of these dining implements appreciated the variety and combination of materials used as it presented an aesthetic and functional collection of objects.
They enjoyed the playfulness of the utensils and appreciated how the body and mind was challenged- specially while using the 'double decker spoon' which required movement of the hands and whole body to consume the food.
The food choice and variety of courses complimented the implements and it was overall a very good environment where people were challenged to interact with their food in new and communal ways while engaging in friendly conversation.