Fulvio Marzo's Master's thesis in Design: three food design concepts on new gestures in food preparation.
New gestures in food preparation.
Food design is the culturally aware design of products in which food and tool interact closely with each other, creating the conditions needed to meet a need related to the consumption of a food product. Experimentation, ergonomics, portionability, contextualisation, multisensoriality, sustainability, functionality, innovation, research and progress are the parameters to be analysed in a food design process and form its research basis.
Playing music without ever having held a guitar, running on the living-room carpet and playing tennis comfortably settled in the middle of your own lounge: this is the new frontier of home entertainment, the gesture detached from reality. I could think of my concepts as a virtual dimension of “doing” in the kitchen; in reality, the three products proposed try to trace, along the path of memory, gestures that evoke a shared collective suggestion. Solemn, ritual gestures, like the sound of the troccole (wooden clappers) announcing processions during religious festivals; gestures that are at times light and evocative of a childhood spent dreaming with acrobats and circus performers. Gestures and memory that find a new place in the gastronomic dimension, bringing with them all the playfulness of the gestures of the past.