Plate tectonics - designboom

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dining in 2015

name of design: Plate tectonics
design by: monica tsang from china

Plate tectonics

Creating a New Eating Experience by Innovative Tableware with Innovative Food

Food in 2D Presentation,3D Presentation, 4D Presentation

designer's own words:

Due to rapidly changing eating habits in recent years, there is a high demand for tableware that breaks away from tradition. Tableware is not only designed for containing food, but also used for creating thoughtfully composed visual presentations. Artistic “Innovative Food” presentation is receiving increasing attention and is forming the basis of a new eating and dining trend in which tableware is regarded as a frame or a canvas on which food is placed, as in a work of art. This project aims to integrate the tableware, functionally and aesthetically, with the “Innovative Food” trend. The objective is to provide people with a stimulating and wonderful eating adventure. The project is based on two concepts: minimalist style and architecture. The latter allows the breaking away from conventional two-dimensional food presentations and the venturing into new possibilities of three-dimensional structures and four-dimensional time lines. 2D Presentation “Innovative Food” chefs regard food presentation as the creation of artworks, for which the tableware acts as canvases. The chefs create visual presentations by using the colours and shapes of food in compositions that interact with the shapes and proportions of the tableware. The simple square shape can inspire the chef as it provides a lot of space for the imagination, and with minimal limitations. Another feature of the plate’s design is the added thermal mass. Inspired by the way intelligently planned buildings provide passive heating or cooling, this design helps maintain food temperatures in order to maintain the quality of a dish after it has been served. 3D Presentation Food is usually presented two-dimensionally. Much richer experiences can be created involving the third dimension through the use of this tableware. Three-dimensional food presentations can incorporate layers, levels, depth and even structure. Altar This idea of this item is based on the altar, which is used as a metaphor. Just as worshippers sacrifice their very best to their gods, the innovative chef may use this new tableware design to express his or her devotion and sincerity to customers. Altar I The “altar” combines the functions of a bowl and a plate. This is specially designed for courses that combine food in both liquid and solid forms on one piece of tableware. A unique feature of this design is the hole at the “heart” of the object, which not only allows one to see through from one side to the other, enhancing one’s visual enjoyment, but also serves as an additional food presentation area. Altar II Based on the concept of Altar I, this further development is specially customised for holding cone-shaped food. To make the design even more interesting, it includes movable cups that can be used to present small treats and little pieces of culinary art. Stairs The stairs provide different three-dimensional layers for presenting desserts. Any number of stairs can be combined to form interesting combinations. The chef takes part in the tableware design process by combining hundreds or even thousands of ever-new combinations. 4D Presentation The four-dimensional presentation concept evolved from the three-dimensional presentation concept. Here, the element of time is involved. Timing is very important in food preparation and presentation, but it has rarely been explored as a design inspiration for new tableware. Introducing the time line into the food presentation, the four-dimensional concept supports and creates new eating experiences. Flowing sauce Sauce is usually, and quite predictably, poured over food. This does not stimulate your visual senses. This design presents the sauce as a surprising experience. The sauce is poured from the back and flows down like a waterfall, forming unpredictable patterns at times, depending on the sauce’s consistency and texture. It does not only satisfy the visual sense of the diners, it also creates a new way of serving food, incorporating an element of time. 4D concept A container with dry ice is fixed on a bed of frozen water in the top corner of this tableware item. When the frozen water melts after 3 minutes, the sauce will flow down and mix with the food.

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