and the device is speaking in hidden codes that feel too
machine-like and mysterious. Too concrete and the device is too
limited to find commercial success or justify space in a person’s
home.
New Frontiers: Designing for Smell and
Taste
Two of our richest senses, smell and taste, are not often
associated with design. However, the creation of objects that
support these senses is an ancient practice, embodied best by
the tea set, where rituals of assembly and service lead to hints of
the aroma. Holding the tea cup warms your hand without burning
it, and the slow sipping of the tea forms a communal bond with
other participants. Outside of classic and common serving items,
designers today are increasingly finding new ways to collaborate
with chefs and food companies to design with smell and taste in
mind, forging a new frontier for sensorial design.
Martin Kastner is the founder and principal of Crucial Detail, a
studio in Chicago that specializes in custom pieces to support
unique culinary experiences. Martin is best known for his work
designing serviceware concepts for Alinea, the 3-star Michelin
restaurant founded by chef Grant Achatz. That collaboration has
extended to other restaurants owned by Achatz, including The
Aviary, a cocktail bar that prides itself on serving drinks with the
same level of attention as a fine dinner.
Figure 2.x Porthole Infuser
At The Aviary, one of the most popular creations by Crucial
Studio is the Porthole Infuser,^21 a round vessel that presents the
ingredients of a patron’s cocktail between two flat panes of glass,
(^21) "The Porthole Infuser by Crucial Detail." Accessed January 25, 2015.
http://www.theportholeinfuser.com/.