Turning Emotion into Chocolate: From Abstract to Concrete
Vivaldi’s Four Seasons - the chirping birds of spring, the violent summer storm, the hunting parties of autumn, and the crackling fireplace of winter - has become emblematic of the changing of seasons. Vivid multi-sensory experiences - frigidity, stifling heat, adrenaline of the chase - are articulated through just one sense: sound.
In this pop up, we will explore the development of narrative through another sense, taste and smell. We will look at the science behind why a simple dish can bring back forgotten memories of childhood and the mechanisms of sensory nostalgia. Then, working with the medium of chocolate, we will prototype our own chocolates that evoke specific memories of seasonality.
In the age of the digital, as designers, we often forget that humans are more than eyes and fingers. By awakening our senses of taste and smell, we hope to inspire designers who consider the whole human experience.
Who do I contact with questions?
Soh Kim at firstname.lastname@example.org
Saturday, Dec. 1, 10a-4p
Sunday, Dec. 2, 1-4p
Location: TCHO Chocolate Factory and Palo Alto
ADMISSION BY APPLICATION. DUE 11:59P, FRIDAY, SEPTEMBER 7TH.
Accepting 25 students.
Open to Graduate Students, Undergraduate Students, Fellows and Post-Docs, Community Members