Positive dining experiences can improve both physical and psychological health. Eating with people and eating slowly can facilitate one’s experience and behavior during the process, owing to the unexpected information from their senses and the surrounding environment. Tableware is a very important bridge between people and food. People get food, share food, and serve food while dining. Therefore, the tableware based on emotional design can to a certain extent affect people\u27s dining behavior and dining experience. This paper firstly introduces the reasons why people are getting hard to get a positive dining experience, and the importance of dining experiences. Then, the author analyzes the factors that influence dining experiences and exp...
This paper aims to advance the design-thinking approach in food from an engineering mindset toward a...
Commensality, the act of eating together, is commonly associated with many benefits. Dining solo, in...
This thesis is comprised of three essays that explore the aesthetics of food in contemporary food an...
This graduation project focuses on blissful eating experiences in the home context. After research o...
Images are re-used in accordance with the "fair use" principle.Products are often designed to encour...
Design one set of healthy tableware that brings users: one healthy ...
AbstractToday's customers tend to select eating-places for satisfying pleasures through experiential...
How often do we hear that eating chocolate, drinking wine or eating our mom’s cooking make us feel h...
Embedded in everyday practices, food can be a rich resource for interaction design. This article foc...
Globalisation leads people getting a chance to move to a different place, to dine in a different con...
Processed foods may lack nutritional value; however, they are inexpensive, convenient, and highly pa...
Contemporary food systems promote the consumption of highly processed foods of limited nutrition, co...
Eating is in many ways a social activity. Yet, little is known about the social dimension of eating ...
The consumption of a meal is not just a bodily requirement but can also carry significant symbolic m...
Purpose. Literature from across design studies and innovation management as well as food marketing r...
This paper aims to advance the design-thinking approach in food from an engineering mindset toward a...
Commensality, the act of eating together, is commonly associated with many benefits. Dining solo, in...
This thesis is comprised of three essays that explore the aesthetics of food in contemporary food an...
This graduation project focuses on blissful eating experiences in the home context. After research o...
Images are re-used in accordance with the "fair use" principle.Products are often designed to encour...
Design one set of healthy tableware that brings users: one healthy ...
AbstractToday's customers tend to select eating-places for satisfying pleasures through experiential...
How often do we hear that eating chocolate, drinking wine or eating our mom’s cooking make us feel h...
Embedded in everyday practices, food can be a rich resource for interaction design. This article foc...
Globalisation leads people getting a chance to move to a different place, to dine in a different con...
Processed foods may lack nutritional value; however, they are inexpensive, convenient, and highly pa...
Contemporary food systems promote the consumption of highly processed foods of limited nutrition, co...
Eating is in many ways a social activity. Yet, little is known about the social dimension of eating ...
The consumption of a meal is not just a bodily requirement but can also carry significant symbolic m...
Purpose. Literature from across design studies and innovation management as well as food marketing r...
This paper aims to advance the design-thinking approach in food from an engineering mindset toward a...
Commensality, the act of eating together, is commonly associated with many benefits. Dining solo, in...
This thesis is comprised of three essays that explore the aesthetics of food in contemporary food an...