| Summary: | Our research explores new perspectives of food design through a multidisciplinary and collaborative process that interprets the concept of conviviality by providing an experience of interaction with food focusing on narrative and evocative components that become tools of territorial valorization, of resources and know-how.
Many designers investigated food design topic by attributing aesthetic and formal values and critical and speculative elements to the food. The work aims to explore the expressive and functional levels of food, implementing its “emotional features” and consolidating the connection between senses and behaviour. The main results obtained are the development and test of narrative and taste tools, generated by the collaboration with a starry chef and users, to create a dining experience linked with territorial identities and memories, exploring new interactions.
The connection between the project and food has evolved and enriched of themes that go beyond the need to feed and therefore transforming, cooking and eating meals by attributing to the food aesthetic and formal values, but also critical and speculative. (Finessi, 2013)
The paradigm change that occurred in the last two decades has led to consider food as an object (Giuxè, 2020), focused on the observation of the changes in convivial habits, has spawned new project fields and new alliances between skills, disciplines and community. The actions of the project are able to strengthen the expressive and functional levels of food, implementing its “emotional features” and consolidating the connection between senses and behaviour.
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