Design elements – Taste and Smell. About taste and smell Design elements – Taste and Smell Taste...
-
Upload
melanie-brooks -
Category
Documents
-
view
239 -
download
5
Transcript of Design elements – Taste and Smell. About taste and smell Design elements – Taste and Smell Taste...
Design elements – Taste and Smell
About taste and smell
Design elements – Taste and Smell
Taste is a sensation we experience through the
taste receptors on our tongue.
Smell is a sensation we experience through the
olfactory receptors in our noses.
The experience of food also involves:
• sight
• sound
• touch.
Types of taste
Design elements – Taste and Smell
The taste receptors in our mouth can detect five basic
sensations:
• sweet
• salty
• sour
• bitter
• unami.
Types of smell
Design elements – Taste and Smell
Smell is a complex interaction of many volatile
components.
The olfactory receptors in our noses can detect or
discriminate between tens of thousands of different
smells.
Taste and smell can communicate
Design elements – Taste and Smell
Taste and smell can suggest:
• emotions
• feelings
• ideas.
Taste and smell can evoke memories and
psychological responses in individuals.
Taste and smell can serve many design needs
Design elements – Taste and Smell
Taste and smell can be used to represent:
• objects
• people
• places
• ideas
in descriptive or symbolic ways.
Design elements – Taste and Smell
Smell can be pleasing,
for example, perfume
can evoke a feeling of
luxury, flowers can
remind us of spring.
Design elements – Taste and Smell
Smells can be
repellent, for example,
a rubbish bin or a
toilet.
Smells can suggest
hospitals and
cleanliness.
Taste and smell can be functional
Design elements – Taste and Smell
Pleasing tastes and
smells can encourage
us to eat.
Taste and smell can
tell us when food is
unsafe to eat.
Other sensations associated with food
Design elements – Taste and Smell
Astringency – some types of food, such as unripe
bananas, can cause dryness and puckering inside the
cheeks.
Hot/cool – some types of food, such as chilli or black
pepper, can cause a sensation of hotness. Other
kinds of food, such as cucumber or watermelon, can
produce a sensation of coolness.
Pain/pungency – some types of food, such as
mustard and horseradish/wasabi, can produce a
biting or burning sensation.
Design elements – Taste and Smell
Texture, or the way food feels in the mouth, is a
sensation associated with eating, for example, the
crunch of raw celery, the crispness of fresh apples,
the slipperiness of baked custard, the creaminess of
icecream, the chewiness of minties or the hardness of
toffee.
Design elements – Taste and Smell
Flavour is the total sensory impression formed
when food is eaten.
Cultural background and personal experiences can
influence the way an individual responds to food
flavours.
Design elements – Taste and Smell
The experience of food involves all of the senses;
taste, smell, sight, sound and touch.
The cooking of all different cultures is recognisable
by distinct flavours.
China
India
Japan
Italy
Thailand