{"id":3711,"date":"2013-10-30T12:09:08","date_gmt":"2013-10-30T11:09:08","guid":{"rendered":"https:\/\/www.horecatrends.com\/stimuli-during-dutch-design-week\/"},"modified":"2014-07-07T09:40:31","modified_gmt":"2014-07-07T07:40:31","slug":"stimuli-during-dutch-design-week","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/stimuli-during-dutch-design-week\/","title":{"rendered":"STIMULI during Dutch Design Week"},"content":{"rendered":"<p>As infants, we begin to experience new tastes by exploring our tactical senses. It is, in a sense, our original obsession. As adults, we still have an appetite to trigger those latent senses with fresh and unexpected delights. This desire is the motivation for the STIMULI  \u2014 a sensory dining experience presented during Dutch Design Week.<\/p>\n<p>STIMULI was brought forth through a cooperation between design studio Jinhyun Jeon, renowned Michelin star restaurant Treeswijkhoeve, and Ravanello Food &amp; Concepts. Connected by their mutual passion for stimulating taste, they created an enhanced dining event: a five-course haute cuisine sensory menu served with tactile tableware \u2014 such as silicone &#8216;nipple&#8217; cups, glazed ball spoons, and spiked tasting palettes \u2014 that excite the tongue, trigger taste buds, and alter the perception of salty, acidic, sweet, and bitter tastes for a new experience.<\/p>\n<p>The project focuses on the subject of joint perception \u2014 sensorial disturbance inspired by phenomenon of synesthesia. The main objective of the food design experience was to understand how the human brain intuitively responds to different stimuli during eating, and as such contributes to a different way of producing consumer energy. This will provide insights outside of the existing food culture in which societal, technological, and environmental influences play an important role.<\/p>\n<p>Read the <a href=\"http:\/\/www.psfk.com\/2013\/10\/multisensory-dining-dutch-design.html\" target=\"_blank\">full article<\/a> by Hortense Koster<\/p>\n","protected":false},"excerpt":{"rendered":"<p>As infants, we begin to experience new tastes by exploring our tactical senses. It is, in a sense, our original obsession. As adults, we still <a class=\"readmore\" href=\"https:\/\/www.horecatrends.com\/en\/stimuli-during-dutch-design-week\/\"> read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[89,104,110,118,120,1],"tags":[],"class_list":["post-3711","post","type-post","status-publish","format-standard","hentry","category-restaurant-sector","category-catering-sector-2","category-eating","category-tech","category-product-2","category-uncategorized"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>STIMULI during Dutch Design Week | horecatrends.com<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.horecatrends.com\/en\/stimuli-during-dutch-design-week\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"STIMULI during Dutch Design Week | horecatrends.com\" \/>\n<meta property=\"og:description\" content=\"As infants, we begin to experience new tastes by exploring our tactical senses. It is, in a sense, our original obsession. 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