Issue #4: Designing for the Senses: Upon entry into this world, our senses guide our most basic instincts and influence decision-making processes throughout our lives: from the ways we build culture to the people we choose as partners.[expand title="more"]Issue #4 probes the ways that designing for all the senses can lead to embracing the ingredients, flavors, experiences and routines needed to address the coming food crisis. From understanding how the science of our multisensory wiring is fundamental to unlocking environmental and gustatory diversity to a blueprint for designing a truly sustainable, hyper-regional food ecology built on flavor, we focus on geography the shifting nature of our relationship with the built and natural environment. We question the philosophical underpinnings surrounding the hierarchy of the senses and celebrate the joy of eating with the hand while examining how the current landscape of human-computer interaction research that will quantify and amplify our capacity to taste.
With writings and artwork from chef Dan Barber (Blue Hill at Stone Barns), David Cuartilles (arduino), Ram Han, Alexis Jamet, Arielle Johnson (noma + MIT Media Lab), Maren Karlson, Marvin Leuvrey, Thomas McCarty, Yasaman Sheri (CIID), Gordon M Shepherd (Neurogastronomy), Justinas Vilutis, Lining Yao (Morphing Matter Lab) and Atelier HOKO (Science of the Secondary).[/expand]