Changing the Context of Experience: Applying Designed Sensory Elements Towards Mindful EatingPublic Deposited
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Designers are broadening their practice to encompass the field of food and food consumption. Food design has expanded from food itself to include the environment surrounding food, as it found to impact eating behaviour. In the field of design, interactions with a product can be considered multisensory activities; they can invite the user to engage all of their senses. This research draws from expertise in food design research to create sensory-heightened food products that may evoke positive emotional responses and mindfulness. To investigate this, a methodological triangulation was utilized: interviews with experts in the field of sensory design and food research, experiment and interview with participants. The findings resulted in: establishing a preliminary framework for studying sensory responses to edible containers, identifying unexpected sensory relationships, and recognizing the importance of the designer/researcher using empathic design processes. The contributions include recommendations for creating sensory incongruity in the design of edible containers.
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- Copyright © 2015 the author(s). Theses may be used for non-commercial research, educational, or related academic purposes only. Such uses include personal study, research, scholarship, and teaching. Theses may only be shared by linking to Carleton University Institutional Repository and no part may be used without proper attribution to the author. No part may be used for commercial purposes directly or indirectly via a for-profit platform; no adaptation or derivative works are permitted without consent from the copyright owner.
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