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Open Access Émotions à la carte: Exploring emotional paradoxes through edible DIY-Materials for product design1

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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.

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Keywords: edible DIY-Materials; emotional paradoxes; materials for design; positive design; product design

Document Type: Research Article

Affiliations: 0000000419370714Universidad de Los Andes, Colombia

Publication date: August 1, 2020

More about this publication?
  • The International Journal of Food Design (IJFD) is the first academic journal entirely dedicated to Food Design research and practice. We aim at creating a platform for researchers operating in the various disciplines that contribute to the understanding of Food Design.

    Although the journal is open towards different background disciplines, knowledge and expertise, it only focuses on collecting any Food Design-related research outcome: research that somehow combines food and Design. We define Food Design as simply the discipline that connects food and Design: Design applied to food and eating, or food and eating investigated from a Design perspective. In other words, among all knowledge on food and eating, we look at research where Design has an important role, and among all knowledge on Design, we look at research that focuses on aspects of food or eating.

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