penccil: Culinary design

Culinary design

Objects by Maarten Baptist and Jinhyun Jeon.
Maarten Baptist made a BA at Design Academy Eindhoven in 2002.
Jinhyun Jeon made a BA in Product Design and an MA in Spatial Design at Hongik University and an MA in Social Design at Design Academy Eindhoven in 2012.

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Culinary design: Cutlery design focuses on getting food in bite-sized morsels from the plate to the mouth, but it could do so much more. The project aims to reveal just how much more, stretching the limits of what tableware can do. Focusing on ways of making eating a much richer experience, a series of dozens of different designs has been created, inspired by the phenomenon of synesthesia. This is a neurological condition where stimulus to one sense can affect one or more of the other senses.

An everyday event, ‘taste’ is created as a combination of more than five senses. Tasty formulas with the 5 elements – temperature, color, texture, volume/weight, and form – are applied to design proposal. Via exploring ‘synesthesia’ if we can stretch the borders of what tableware can do, the eating experience can be enriched in multi-cross-wiring ways. The tableware we use for eating should not just be a tool for placing food in our mouth, but it should become extensions of our body, challenging our senses even in the moment when the food is still on its way to being consumed. Each of designs have been created to stimulate or train different senses – allowing more than just our taste buds to be engaged in the act and enjoyment of eating as sensorial stimuli, therefore it would lead the way of mindful eating which guides to rediscovering a healthy and joyful relationship with food.

The materials in the design currently compose of metal, plastic and ceramics. Each material possesses its natural temperature, which works in harmony with the intent of the design. From the thickness of the handle to the volume mass of the spoon, it evokes a different effect. Weight distribution changes according to the thickness and the volume affects the sound vibration. Each of these features is subtle but in combination, they harmonize into enhanced tasty effects. As for the specific workings of the features of the design, it could be understood through the elaboration of the five elements – temperature, color, texture, volume/weight and form.

Design by: Jinhyun Jeon

Cutlery design focuses on getting food in bite-sized morsels from the plate to the mouth, but it could do so much more. The project aims to reveal just how much more, stretching the limits of what tableware can do. Focusing on ways of making eating a much richer experience, a series of dozens of different designs has been created, inspired by the phenomenon of synesthesia. This is a neurological condition where stimulus to one sense can affect one or more of the other senses. An everyday event, ‘taste’ is created as a combination of more than five senses. Tasty formulas with the 5 elements – temperature, color, texture, volume/weight, and form – are applied to design proposal. Via exploring ‘synesthesia’ if we can stretch the borders of what tableware can do, the eating experience can be enriched in multi-cross-wiring ways. The tableware we use for eating should not just be a tool for placing food in our mouth, but it should become extensions of our body, challenging our senses even in the moment when the food is still on its way to being consumed. Each of designs have been created to stimulate or train different senses – allowing more than just our taste buds to be engaged in the act and enjoyment of eating as sensorial stimuli, therefore it would lead the way of mindful eating which guides to rediscovering a healthy and joyful relationship with food. The materials in the design currently compose of metal, plastic and ceramics. Each material possesses its natural temperature, which works in harmony with the intent of the design. From the thickness of the handle to the volume mass of the spoon, it evokes a different effect. Weight distribution changes according to the thickness and the volume affects the sound vibration. Each of these features is subtle but in combination, they harmonize into enhanced tasty effects. As for the specific workings of the features of the design, it could be understood through the elaboration of the five elements – temperature, color, texture, volume/weight and form. Design by: Jinhyun Jeon

Culinary design:

Culinary design:

Culinary design:

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Culinary design: Like a Japanese bamboo steam basket, the laboratory glass Steam Pilaster can be placed inside a pan, as a device for steam cooking. But this stylish trapeze also serves as a dinner piece, a way of presenting food while keeping it heated. On scenting the hot water, one adds another sensory experience to the dinner table.The base of the Steam Pilaster is water cut with 2mm size slots allowing steam to fill its rounded top, thereby veiling the dish in smoke.

Design by: Maarten Baptist

Like a Japanese bamboo steam basket, the laboratory glass Steam Pilaster can be placed inside a pan, as a device for steam cooking. But this stylish trapeze also serves as a dinner piece, a way of presenting food while keeping it heated. On scenting the hot water, one adds another sensory experience to the dinner table.The base of the Steam Pilaster is water cut with 2mm size slots allowing steam to fill its rounded top, thereby veiling the dish in smoke. Design by: Maarten Baptist

Culinary design: Magical Drip was initially designed for Michelin star restaurant Avant-Garde van Groeninge, as a project for Eat Drink Design. The stainless steel holder clamping your plate supports the reservoir – made of heat-safe laboratory glass – to be filled with liquid tastes to finish your dinner palate. It literarily adds flavour to food: a drop of delicious additional taste, complementing every bite.

Design by: Maarten Baptist

Magical Drip was initially designed for Michelin star restaurant Avant-Garde van Groeninge, as a project for Eat Drink Design. The stainless steel holder clamping your plate supports the reservoir – made of heat-safe laboratory glass – to be filled with liquid tastes to finish your dinner palate. It literarily adds flavour to food: a drop of delicious additional taste, complementing every bite. Design by: Maarten Baptist

Culinary design:

Culinary design:

Culinary design: Countering the omnipresent fast food restaurants, one needs patience using the Slow Cooker. Developed in collaboration with Edwin Severijn, this simple procedure based on insulation, has an age-old precedent in the haybox. Fill the glass capsule with the ingredients and place it back in the cork shell.The charming bomb-like thermos will cook your dish in up to 8 hours, cooling the boiling water used to prepare your dish to 95 – 75°C.
Design by: Maarten Baptist

Countering the omnipresent fast food restaurants, one needs patience using the Slow Cooker. Developed in collaboration with Edwin Severijn, this simple procedure based on insulation, has an age-old precedent in the haybox. Fill the glass capsule with the ingredients and place it back in the cork shell.The charming bomb-like thermos will cook your dish in up to 8 hours, cooling the boiling water used to prepare your dish to 95 – 75°C. Design by: Maarten Baptist

Culinary design:

Culinary design:

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