israeli designer ilan sinai explores tableware as more than just a platform for food to be served in.
through his ‘sensual tableware’ collection, sinai includes tableware a part of the sensory experience of eating
and enjoying a meal, by making it ‘active’. the project offers a menu of three families entitled: ‘senses’, ’20-40-10 (%)’
and ‘channels and drainages’ which are each completed by a first course, main course and dessert plate.
‘senses’ – sense isolation
first course – the sense of hearing
here, sinai has developed tableware in the form of earphones, causing the diner to be isolated from his/her
surroundings allowing them to concentrate on the small differences in the audio of the food.
‘senses’ – first course
main course – the sense of smell
an olfactory forming nozzle add curiosity, as the the diner smells the dish just before exposure.
‘senses’ – main course
dessert – the sense of touch
a teaspoon that causes a smooth texture of chocolate to become grainy and crunchy, caused by manipulation
of the utensil’s 3D shape.
‘senses’ – dessert
’20-40-10 (%)’ – the degree of the diner’s activity with the tableware
first course – 20 %this involves an unstable soup bowl that requires the diner to hold and shake it in order to mix the additions.
’20-40-10 (%)’ – first course
main course – 40 %
a plate of pasta which has sides that give support as replacement for a spoon. a special fork highlights the axis
of the diner’s fork rotation to collect the pasta.
’20-40-10 (%)’ – main course
dessert – 10%
a plate represented as a canvas that allows the diner to mix his / her dessert and leave their ‘artistic mark’ by
applying what is left of the dessert onto the plate.
’20-40-10 (%)’ – dessert
’20-40-10 (%)’ models
‘channels and drainages’ – mixing flavors and combinations
‘channels and drainages’
first course – a bowl of soup in two flavors
this bowl has two additions on a ‘bridge’ that is built-in. the first addition is added at the beginning.
when the soup level reaches the height of the bridge, the second addition is added, create a new flavor to the soup.
‘channels and drainages’ – first course
main course – steak with two additions of puree, the center of this plate is raised to emphasize the
natural liquids released by the steak.
‘channels and drainages’ – main course
dessert – sorbet / ice cream in six flavors
with piece of tableware has a slope running from each channel center, from two balls of sorbet or ice cream.
the slope allows flavors to mix from the melted desert, presenting an array of three vivid flavors and three mixed flavors.
‘channels and drainages’ – dessert
‘channels and drainages’ models
‘channels and drainages’ sketches