Marcos Andres Payueta Ocaña

Silvia Podestá,Belén Martín, Mónica Buccolini, Claudio Sola

The experimental exploration of utensil shapes and their influence on taste perception raises the following questions:
Are traditional utensils the best way to convey food to the mouth?
Does it affect taste perception?
What other interactions can they enable in relation to food?
What role does pleasure play in their design?
These questions drove field tests with volunteers and prototypes based on existing theories on the subject.
The exploration culminates in the design of three lines of glazed ceramic utensils tailored for specific usage scenarios: dining alone, dining with company, and dining in a restaurant.
In each line, the goal is to maximize the haptic information in the hands and mouth, enhancing the experience by introducing new movement patterns for delivering food to the mouth.
One of the distinctive qualities of these tools is their formal language, aimed at creating a visual impact with monolithic and organic elements.
The purpose is to create a multisensory experience where pleasure takes center stage as the main ingredient, thereby improving eating habits and rethinking our relationship with food and everyday objects.
It doesn’t intend to provide definitive answers to the initial questions but rather represents the first step in discovering the full potential that design can offer in this field.