Without much insight into the design of Eating Objects by Ahmad Fakhry, one can still gather some ideas that the project wishes to explore.
The ceramic tableware set incorporates some reinterpreted items one may be accustomed to seeing within the kitchen cupboards, and some others that look curiously unidentifiable. Besides cups, a pitcher, a vase and a tray, the arrangement includes couple of square dishes with perforated lids. A syringe and a baster allow for sauces to be sucked in and applied in various ways and patterns through the holes in the plate tops.
The entire setup is a peculiar one, exploring the concepts of molecular gastronomy and the experience of eating food. Eating Objects by Ahmad Fakhry looks to be an even more powerful project when several place settings are laid out down the length of a dining room table.
Digestion-Inspired Dinnerware
Eating Objects by Ahmad Fakhry Rethink Food Preparation
Trend Themes
1. Molecular Gastronomy - Discover new ways to enhance the dining experience through the exploration of molecular gastronomy.
2. Reinterpreted Tableware - Rethink traditional kitchen items by incorporating unique designs and functionalities into tableware.
3. Sauce Application Innovation - Explore innovative methods for applying sauces to food through the use of syringes and basters with perforated lids.
Industry Implications
1. Hospitality - The hospitality industry can capitalize on the trend of molecular gastronomy to elevate the dining experiences at restaurants and hotels.
2. Kitchenware - The kitchenware industry has an opportunity to create reinterpreted tableware designs that enhance both functionality and aesthetics.
3. Food Service - Innovative sauce application tools like syringes and basters with perforated lids can be introduced in the food service industry to offer unique and creative food presentations.