In which way can the shape, colour, texture of food, the aspect of a plate thrill our tastes? What is the influence of the other senses on taste when the usual codes change? Is it possible to enoble certain unpopular products, or even make unacceptable foods acceptable? Why is it that certain foods please some civilisations and displease others? Can culinary design allow cultural convergences?
ExperimentationLe design culinaire à l’épreuve de nos sensVienne