What will I learn?

Overview

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.

Learn With

Teaching Team

FAQs

Any questions?

Who do I contact with questions?

Soh Kim at sohkim@stanford.edu

Details

  • Fall 2018

  • No Credit

  • Saturday, Dec. 1, 10a-4p

    Sunday, Dec. 2, 1-4p

  • Location: TCHO Chocolate Factory and Palo Alto

Apply

ADMISSION BY APPLICATION. DUE 11:59P, FRIDAY, SEPTEMBER 7TH.

Apply here!

Accepting 25 students.

Open to Graduate Students, Undergraduate Students, Fellows and Post-Docs, Community Members