Parsons

Student Work

  • Interior Design (MFA)

    Kimberly Kelly

    Ingestion of the Interior


    How can we design for the parallel sensory experiences of food and the interior environment as a means of informing space?


    Sensory stimuli are simultaneously produced by the food, the inhabitants and the interior where ingestion takes place. Whether we are conscious of it or not, sensory stimuli combine to form one’s taste perception, as taste is the culmination of all the senses. Questioning the impact of the interior on taste perception, six experimental interior eating experiences were designed to provoke new intersections between the interior space and the senses. The exhibited experience illustrates how the saturation of scent in an interior environment can cause food flavors to become undetectable.


    http://issuu.com/kimberly_kelly/docs/thesis_book_submission_02

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