Other Ideas
I have been drawing up lots of ideas and looking at my inspiration board. I want to explore a design that relates to the name of the restaurant "The Fat Duck".
From class I have learnt that the visual part of the design is the most important over functionality. Although a product may function well and serve its purpose, if it is ugly then it is not successful.
So I am now looking at the visual part of the design. I am going to explore the shape of a duck and use the lovely natural flow of those outlines to use in my design.
Pictures of my sketches to follow in next post.
Thursday 28 February 2013
EXPLORING THE FORK DESIGN IN MORE DETAIL
Exploring the fork design adding little stimulator's to a smooth ball that tickle the tongue. The ball would be made of hard plastic with little rubber spikes along it that would rub on the tongue when you place food in the mouth.
THE PITCH
The Pitch
Stimulation the senses through eating.
Exploring the five factors that affects taste;
Temperature
Colour
Texture
Volume/weight
Exploring the synesthesia - the eating experience can be enriched in multi cross wire ways. It should not just be a tool that we eat with but an extension of our body.
Becoming more aware of how we eat may encourage people to adopt healthier eating habits such as consuming less and eating slower.
As children we are taught to use our mouths and tongues to eat, this a process we all go through that many of us would not know. For some kids with Autism and hypersensitivity eating can be a problem and a solution for this is to introduce oral toys that can be put into the mouth. These toys stimulate the senses of the mouth and encourage chewing.
With adults many of us are guilty with gulping down our food, this is certainly not what Heston wants you to experience while eating his food.
So I wonder if it is possible to bring back those senses by designing cutlery that would awaking our mouth senses and also encourage slower eating.
Stimulation the senses through eating.
Exploring the five factors that affects taste;
Temperature
Colour
Texture
Volume/weight
Exploring the synesthesia - the eating experience can be enriched in multi cross wire ways. It should not just be a tool that we eat with but an extension of our body.
Becoming more aware of how we eat may encourage people to adopt healthier eating habits such as consuming less and eating slower.
As children we are taught to use our mouths and tongues to eat, this a process we all go through that many of us would not know. For some kids with Autism and hypersensitivity eating can be a problem and a solution for this is to introduce oral toys that can be put into the mouth. These toys stimulate the senses of the mouth and encourage chewing.
With adults many of us are guilty with gulping down our food, this is certainly not what Heston wants you to experience while eating his food.
So I wonder if it is possible to bring back those senses by designing cutlery that would awaking our mouth senses and also encourage slower eating.
ROULETTE SHOW AND PRESENT
Roulette show and present
After presenting my previous ideas and discussing with my lecture we came across some problems with my design. First with the sound chip that would be inside the handles. This could lose its effect in a room as it could be muffled out by other sounds around it. Secondly the smell chip may also be mixed with the smell of other food. I decided to scrap the idea but still stay loyal to my idea of stimulating the sense.
Research: - http://www.thefatduck.co.uk
Taking nothing for granted and using a scientific approach to cooking.
1995 The Fat Duck opened in a 450 year old pub in Bray.
Physicist Dr Peter Baraham introduced Heston to Professor Tony Blake who became a loose network of scientists and academics that developed the restaurant. They researched: How the brain influences our appreciation of food.
So I think that the cutlery must have a scientific aspect to it to make it engaging and fitting for Heston's restaurant.
After presenting my previous ideas and discussing with my lecture we came across some problems with my design. First with the sound chip that would be inside the handles. This could lose its effect in a room as it could be muffled out by other sounds around it. Secondly the smell chip may also be mixed with the smell of other food. I decided to scrap the idea but still stay loyal to my idea of stimulating the sense.
Research: - http://www.thefatduck.co.uk
Taking nothing for granted and using a scientific approach to cooking.
1995 The Fat Duck opened in a 450 year old pub in Bray.
Physicist Dr Peter Baraham introduced Heston to Professor Tony Blake who became a loose network of scientists and academics that developed the restaurant. They researched: How the brain influences our appreciation of food.
So I think that the cutlery must have a scientific aspect to it to make it engaging and fitting for Heston's restaurant.
Sketches of ideas
Sketching
Starting of with a few sketch ideas I noted some key words and areas I wanted to explore. The idea to stimulate the senses has lead me to look at the five sense we have - smell - sound - touch - sight and taste. I thought about the two main dinning menus in the restaurant, the sea experience and the farmyard experience. I wanted to firstly incorporate the sound of the sea into the cutlery handle that would have a small recordable microchip embedded within it. This would then play the sound while the user ate. In the farmyard handle I thought about having not only sound playing from the handle buy also little air vents on the handle that could release a smell. I wondered if it would be possible to add the smell of a farmyard such as grass. After some research I found that wheat grass could be added inside the handle to have the smell of grass. The texture of both handles would also be in this theme, the sea handle would be designed from rare seashell shapes and the farmyard handle from a Hoff shape, covered in fir. With this design the user would smell, hear and feel the experience.
Starting of with a few sketch ideas I noted some key words and areas I wanted to explore. The idea to stimulate the senses has lead me to look at the five sense we have - smell - sound - touch - sight and taste. I thought about the two main dinning menus in the restaurant, the sea experience and the farmyard experience. I wanted to firstly incorporate the sound of the sea into the cutlery handle that would have a small recordable microchip embedded within it. This would then play the sound while the user ate. In the farmyard handle I thought about having not only sound playing from the handle buy also little air vents on the handle that could release a smell. I wondered if it would be possible to add the smell of a farmyard such as grass. After some research I found that wheat grass could be added inside the handle to have the smell of grass. The texture of both handles would also be in this theme, the sea handle would be designed from rare seashell shapes and the farmyard handle from a Hoff shape, covered in fir. With this design the user would smell, hear and feel the experience.
MOOD AND THEME BOARD
Starting point: Mood and Theme board
Mood Boards:- Here I have my very first mood boards that were inspired by Heston Blumenthal's "The Fat Duck Restaurant". Heston's promotes the user experience through stimulating the senses. This is done by the sound of the sea that is played through headphones in a shell while you eat sea food. It is believed that this will produce salt naturally in the mouth. There is also the sound of the farmyard which is played while eating beef, also believed to enhance the eating experience.
Therefore I want to design my cutlery around the theme of enhancing the dinning experience through stimulating the senses.
MOOD BOARD: THE SEA
I researched the rarest sea shells in the world to use in my design. This will add a fascinating aspect to the shape of the cutlery.
MOOD BOARD: THE FARMYARD
Mood Boards:- Here I have my very first mood boards that were inspired by Heston Blumenthal's "The Fat Duck Restaurant". Heston's promotes the user experience through stimulating the senses. This is done by the sound of the sea that is played through headphones in a shell while you eat sea food. It is believed that this will produce salt naturally in the mouth. There is also the sound of the farmyard which is played while eating beef, also believed to enhance the eating experience.
Therefore I want to design my cutlery around the theme of enhancing the dinning experience through stimulating the senses.
MOOD BOARD: THE SEA
I researched the rarest sea shells in the world to use in my design. This will add a fascinating aspect to the shape of the cutlery.
MOOD BOARD: THE FARMYARD
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