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Designing Eating and Drinking Experiences

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Handbook of Eating and Drinking

Abstract

Although experiences are personal and subjective, researchers can investigate them by observing people’s expressions and behavior. This permits to deliberately design these events and see how changes in the design affect people’s experiences. By focusing on experiences rather than products, the effects that products and associated services have in human life and their contribution to the consumer’s well-being are emphasized. This chapter discusses the concept of experience and some of the tools that were developed to create particular experiences.

An overview of student design projects shows how these insights and design tools can be used to inspire innovations in the food domain, with topics varying between attempts to improve nutritional lifestyle, enriching the emotional experiences that food products evoke, and connecting people through the meals they prepare and consume. Using the approaches presented here could contribute to new ways of tackling the imminent challenges the world faces in the food domain.

To appear in: Meiselman, H. (Ed.) Handbook of Eating and Drinking: Interdisciplinary Perspectives. Springer Verlag

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Author information

Authors and Affiliations

  1. Department of Industrial Design, Delft University of Technology, Delft, The Netherlands

    Hendrik N. J. Schifferstein

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  1. Hendrik N. J. Schifferstein
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Correspondence to Hendrik N. J. Schifferstein .

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  1. Scientific Committee, Institut Paul Bocuse, Rockport, MA, USA

    Herbert L. Meiselman

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Schifferstein, H.N.J. (2020). Designing Eating and Drinking Experiences. In: Meiselman, H. (eds) Handbook of Eating and Drinking. Springer, Cham. https://doi.org/10.1007/978-3-319-75388-1_118-2

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  • DOI: https://doi.org/10.1007/978-3-319-75388-1_118-2

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  • Print ISBN: 978-3-319-75388-1

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Chapter history

  1. Latest

    Designing Eating and Drinking Experiences
    Published:
    19 December 2019

    DOI: https://doi.org/10.1007/978-3-319-75388-1_118-2

  2. Original

    Designing Eating and Drinking Experiences
    Published:
    02 December 2019

    DOI: https://doi.org/10.1007/978-3-319-75388-1_118-1

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