Émotions à la carte: Exploring emotional paradoxes through edible DIY-Materials for product design1 | Intellect Skip to content
1981
  1. Home
  2. A-Z Publications
  3. International Journal of Food Design
  4. Volume 4, Issue 2
  5. Article
Volume 4, Issue 2
  • ISSN: 2056-6522
  • E-ISSN: 2056-6530
file format pdf download PDF

Abstract

The exploration of emotions has become a fundamental aspect of product design. Researchers in the design field have proposed approaches to Materials Experience that supports emotional exploration. The following article aims to demonstrate how, by experimenting with edible Do-It-Yourself-Materials, designers can tackle a deeper conceptualization of product development. A methodology is proposed to explore emotions through different design techniques with the use of edible materials. Three projects are analysed to understand the different opportunities to use these types of materials to create emotional, tangible experiences. This exercise sets a scenario for product designers interested in using emotions through edible material experimentation and achieving a more meaningful product development, by including emotional design in the project.

© 2020 the Author(s). Published by Intellect Ltd.
This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial-NoDerivatives License (CC BY NC-ND), which allows users to copy, distribute and transmit an article as long as the author is attributed, the article is not used for commercial purposes and the work is not modified or adapted in any way.
Loading

Article metrics loading...

/content/journals/10.1386/ijfd_00002_1
2020-08-01
2024-04-20
Loading full text...

Full text loading...

/deliver/fulltext/ijfd/4/2/ijfd.4.2.139.html?itemId=/content/journals/10.1386/ijfd_00002_1&mimeType=html&fmt=ahah

References

  1. Akiyoshi, R. Y., and Costa, F.. ( 2012;), ‘ Designing emotional triggers for food experiences. ’, in F. Zampollo, and C. Smith. (eds), Proceedings of the International Conference on Designing Food and Designing for Food, London, 28–29 June, London:: London Metropolitan University;, pp. 172–91.
     [Google Scholar]
  2. Arvatu, A., and Aberdein, A.. ( 2015), Trivium: The Classical Liberal Arts of Grammar, Logic, & Rhetoric, New York:: Bloomsbury;.
     [Google Scholar]
  3. Ayala-Garcia, C.. ( 2015;), ‘ The basis of processes – Experimenting with food to re-shape the industry language. ’, Cumulus Conference: The Virtuous Circle: Design Culture and Experimentation, Poltecnico di Milano, Milan, Italy, 3–7 June.
     [Google Scholar]
  4. Ayala-Garcia, C.. ( 2019;), ‘ The materials generation. ’, doctoral dissertation, Milan:: Politecnico di Milano;.
     [Google Scholar]
  5. Bagozzi, R. P.,, Gopinath, M., and Nyer, P. U.. ( 1999;), ‘ The role of emotions in marketing. ’, Journal of the Academy of Marketing Science, 27:2, p. 184–206.
     [Google Scholar]
  6. Crossley, L.. ( 2003;), ‘ Building emotions in design. ’, The Design Journal, 6:3, pp. 35–45.
     [Google Scholar]
  7. Cupchik, G.. ( 1999;), ‘ The thinking-I and the being-I in psychology of the arts. ’, Creativity Research Journal, 12:3, pp. 165–73.
     [Google Scholar]
  8. De Francisco Vela, S., and Casais, M.. ( 2018;), ‘ Billy Cash: Digital piggy bank for meaningful saving behavior. ’, RChD: Creación y pensamiento, 3:4, pp. 1–12.
     [Google Scholar]
  9. De Francisco Vela, S.,, Casais, M., and Desmet, P. M. A.. ( 2014;), ‘ Feeding your piggy bank with intentions: A study on saving behaviour, saving strategies, and happiness. ’, in J. Salamanca,, P. M. A. Desmet,, A. Burbano,, G. Ludden, and J. Maya. (eds), Proceedings of the Colors of Care: The 9th International Conference on Design & Emotion, Bogotá, 6–10 October, Bogotá:: Ediciones Uniandes;, pp. 64–69.
     [Google Scholar]
  10. Desnoyers, A.. ( 2013;), ‘ Shaping Sugar. ’, designboom , https://www.designboom.com/design/sugar-glasses-by-amelia-desnoyers-at-dmy-berlin-2013/. Accessed 31 May 2019.
  11. Desmet, P. M. A.. ( 2012;), ‘ Faces of product pleasure: 25 positive emotions in human-product interactions. ’, International Journal of Design, 6:2, pp. 1–29.
     [Google Scholar]
  12. Desmet, P. M. A., and Schifferstein, H. N. J.. ( 2008;), ‘ Sources of positive and negative emotions in food experience. ’, Appetite, 50:2, pp. 290–301.
     [Google Scholar]
  13. Edell, J. A., and Burke, M.. ( 1987;), ‘ The power of feelings in understanding advertising effects. ’, Journal of Consumer Research, 14:December, pp. 421–33.
     [Google Scholar]
  14. Erickson, T.. ( 1996;), ‘ Design as storytelling. ’, Interactions, 3:4, pp. 30–35.
     [Google Scholar]
  15. Ferrari, S.. ( 2013;), ‘ Darker shades of joy. ’, http://www.saraferraridesign.com/work/darker-shades-of-joy/. Accessed 31 May 2019.
  16. Fokkinga, S., and Desmet, P. M. A.. ( 2012;), ‘ Darker shades of joy: The role of negative emotion in rich product experiences. ’, Design issues, 28:4, pp. 42–56.
     [Google Scholar]
  17. Fokkinga, S., and Desmet, P. M. A.. ( 2013;), ‘ Ten ways to design for disgust, sadness, and other enjoyments: A design approach to enrich product experiences with negative emotions. ’, International Journal of Design, 7:1, pp. 19–36.
     [Google Scholar]
  18. Holbrook, M., and Batra, R.. ( 1987;), ‘ Assessing the role of emotions as mediators of consumer responses to advertising. ’, Journal of Consumer Research, 14:3, pp. 404–20.
     [Google Scholar]
  19. Karana, E.. ( 2009;), ‘ Meanings of materials. ’, doctoral dissertation, Delft:: Delft University of Technology;.
     [Google Scholar]
  20. Karana, E.,, Pedgley, O., and Rognoli, V.. ( 2014), Materials Experience: Fundamentals of Materials and Design, Amsterdam:: Elsevier;.
     [Google Scholar]
  21. Lucero, A.. ( 2012;), ‘ Framing, aligning, paradoxing, abstracting, and directing: How design mood boards work. ’, in DIS´12: Proceedings of the Designing Interactive Systems Conference, Newcastle Upon Tyne United Kingdom, 6–10 June, New York:: ACM;, pp. 438–447. https://doi.org/10.1145/2317956.2318021
     [Google Scholar]
  22. Maccagnan, F., and Pollini, B.. ( 2017;), ‘ Pensare con le mani. Un nuovo approccio didattico e progettuale che parte dal materiale per arrivare al progetto. ’, Materia Rinnovabile, 19: December–January, pp. 49–52.
     [Google Scholar]
  23. Oliver, R.. ( 1994;), ‘ Conceptual issues in the structural analysis of consumption emotion, satisfaction, and quality. ’, in C. T. Allen, and D. R. John. (eds), Advances in Consumer Research, 21, Provo, UT:: Association for Consumer Research;, pp. 16–22.
     [Google Scholar]
  24. Ostuzzi, F.,, Salvia, G.,, Rognoli, V., and Levi, M.. ( 2011;), ‘ The value of imperfection in industrial product. ’, in DPPI '11: Designing Pleasurable Products and Interfaces, Milano, Italy, 22–25 June, New York:: ACM Press;, pp. 1–8.
     [Google Scholar]
  25. Parisi, S., and Rognoli, V.. ( 2017;), ‘ Tinkering with mycelium: A case study. ’, in Proceedings of EKSIG 17 – Alive. Active. Adaptive – Experiential Knowledge and Emerging Materials, The Netherlands, 19–20 June, Delft:: TU Delft Open;, pp. 66–78.
     [Google Scholar]
  26. Parisi, S.,, Rognoli, V., and Sonneveld, M.. ( 2017;), ‘ Material tinkering: An inspirational approach for experiential learning and envisioning in product design education. ’, The Design Journal, 20:suppl. 1, pp. S1167–84.
     [Google Scholar]
  27. Rognoli, V.. ( 2010;), ‘ A broad survey on expressive-sensorial characterization of materials for design education. ’, METU Journal of the Faculty of Architecture, 27:2, pp. 287–300.
     [Google Scholar]
  28. Rognoli, V.,, Bianchini, M.,, Maffei, S., and Karana, E.. ( 2015;), ‘ DIY materials. ’, Materials and Design, 86, pp. 692–702.
     [Google Scholar]
  29. Rognoli, V., and Levi, M.. ( 2011), Il senso dei materiali per il design (The Sense of Materials for Design), Milano:: Franco Angeli;.
     [Google Scholar]
  30. Russell, J. A.. ( 1997;), ‘ How shall an emotion be called?. ’, in R. Plutchick, and H. R. Conte. (eds), Circumplex Models of Personality and Emotions, Washington, DC:: American Psychological Association;, pp. 205–20.
     [Google Scholar]
  31. Russell, J. A., and Mehrabian, A.. ( 1977;), ‘ Evidence for a three-factor theory of emotions. ’, Journal of Research in Personality, 11:3, pp. 273–94.
     [Google Scholar]
  32. Sainsbury, R. M.. ( 2009), Paradoxes, , 3rd ed.., Cambridge:: Cambridge University Press;.
     [Google Scholar]
  33. Watson, D., and Tellegen, A.. ( 1985;), ‘ Toward a consensual structure of mood. ’, Psychological Bulletin, 98:2, pp. 219–35.
     [Google Scholar]
  34. Wick, R. K.. ( 2000), Teaching at the Bauhaus, Ostfildern-Ruit:: Hatje Cantz;.
     [Google Scholar]
  35. Yoon, J.,, Pohlmeyer, A. E., and Desmet, P. M. A.. ( 2016;), ‘ When “feeling good” is not good enough: Seven key opportunities for emotional granularity in product development. ’, International Journal of Design, 10:3, pp. 1–15.
     [Google Scholar]
  36. de Francisco Vela, Santiago, and Ayala-Garcia, Camilo. ( 2020;), ‘ Émotions à la carte: Exploring emotional paradoxes through edible DIY-Materials for product design. ’, International Journal of Food Design, 4:2, pp. 139–153, doi: https://doi.org/10.1386/ijfd_00002_1
     [Google Scholar]
http://instance.metastore.ingenta.com/content/journals/10.1386/ijfd_00002_1
Loading
Émotions à la carte: Exploring emotional paradoxes through edible DIY-Materials for product design1
International Journal of Food Design 4, 139 (2020); https://doi.org/10.1386/ijfd_00002_1
/content/journals/10.1386/ijfd_00002_1
/content/journals/10.1386/ijfd_00002_1
Loading

Data & Media loading...

  • Article Type: Article
Keyword(s): edible DIY-Materials; emotional paradoxes; materials for design; positive design; product design

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a success
Invalid data
An error occurred
Approval was partially successful, following selected items could not be processed due to error