Emanuele Giglio & Gloria Viganò – Bricklane, London 2015
In this post I wish to start introducing myself.
The About me session primary shows my professional path, but my career is firstly driven by my passions, life style and experiences.
In this blog I want to share with you what “makes a difference” in my daily life and I will be extremely proud if you would like to share with me your thoughts, ideas and opinions.
As you will see in the future posts I have an huge passion for food,
I love cooking as well eating, especially if I’m sharing a delicious dinner with a good company.
As a designer when I’m in the kitchen I use to see the ingredients as materials and recipes as projects. If we compare the design process with the preparation of a meal we can easily follow the same steps: we do a preliminary market research in order to find the right ingredients according to their features, our budget, target of diners and their preferences and needs.
Probably before experimenting with friends, it is better to research and test a special dish customizing and refining it until you have a sort of working prototype.
During the research around Mr. Fooder, I discovered there is more behind food itself which plays a role in the experience of having a gratifying meal.
Environment, recipe history, ingredients origin and story, manufacturing processes, or diners features such as age, culture, religion, parental and peers influence, but especially food appearance affects on liking, willingness to eat, sense of satiety and satisfaction or even taste perception.
Thanks to the support and help of my partner in life and at work, Emanuele Giglio, I wish to continue investigating in eating strategies and behavioral modifications approaching different foods in different manners.
There is nothing better then testing our own friends and guests with particular dinners which will delight them meanwhile we have the occasion to record how design can intervene in the channelization of diners’ emotional response.
“Assaggio” in Italian means the small piece of food we taste just for trying a dish, so consider this post as an “assaggio” of my food design approach and if you would like to see my future experimentations just stay tuned and follow my blog!