The project “Eating Experience: Tableware Design” considers the context of the new reality (quarantine and isolation) that sees the life of an urban person being wedged in between the walls of a house and disconnected from nature. The design of these dishes aims to improve the eating experience at home by using the vessel to stimulate the senses. The dishes insinuate the qualities of the natural environment and the opportunities of contact between people and nature, thus exciting the human senses. This work focuses on currently prevalent eating habits and their problematic areas, as well as the dependence of eating behaviours and food quality on the living environment. In the contemporary context, the ecologic significance of eating habits is important to designers who aim to act in the consumer environment and solve the problems therein by returning to the laws of nature and striving to collaborate with the latter. Tableware serves as a connection between the food and the eater, which has an impact on sensory perception of food and eating behaviour. Expression reflected in the shape of tableware items both contributes to the sensory perception of food and creates space for learning – it coordinates eating behaviour in order to enhance mindful eating and focus on food choices and quantity. This experience during the eating process concerns not only the pleasures of eating, but also looking for broader implications of eating, which is a part of a sustainable food system vision that starts with the table and the choice of ‘what, how, and why’ we are eating. The series of design objects aimed to create the sensory perception of food consists of seven different types of tableware accessories – serving dishes for water, berries, vegetables, eggs, seafood, meat and desserts. Materials: white clay, glaze. www.platemetrics.com, www.instagram.com/platemetrics
