Today, Covet House presents you with “Jinhyun Jeon Design Sensorial Cutlery.†Jinhyun Jeon, a graduate of the Design Academy Eindhoven in the Netherlands, created the “Sensorial Cutlery†project as part of her MA thesis exploring the relationship between food and the senses.
Can the shape, texture, and color of cutlery change how food tastes? That's the central question behind this set of knobbly, bulbous, and serrated utensils designed to stimulate diners' full range of senses at the table.
The project was inspired by synesthesia, a neurological condition where stimuli like taste, color, and sound are linked. People with synesthesia often report seeing specific colors when they hear certain words, for example.
To explore whether this "sensory cross-wiring" could be encouraged to enhance taste, Jeon developed cutlery based on five sensory elements: color, tactility, temperature, volume, and weight.
The ceramic pieces showcased here focus on the effects of color, with various colored glazes defining the tips of each tool. Warm colors like red and orange are said to increase appetite, according to Jeon, and are most effective when used sparingly.
Other pieces are made from stainless steel, silver, or plastic, with different textures and shapes intended to stimulate the sense of touch inside the mouth. The plastic items, for instance, resemble glass, creating a jarring sensation when their appearance doesn't match their feel.
“We tend to believe our sight and touch align, but that’s not always the case,†Jeon explains. “These tools make us focus on each bite, feel enriched textures, or enhanced chewing sounds between bites. If we can expand what tableware can do, the eating experience can be enriched.â€
A return to primal and intense experiences is emerging in art and design. It seems we're searching for multi-sensory and experiential stimuli that offer something all-encompassing, rather than the routine tasks of daily life. The rise of synesthetic projects reflects this desire.
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Jinhyun Jeon Design Sensorial Cutlery