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Week - 1 |
EN: EN: Introduction to the Relationship Between Gastronomy and Design: food Culture, sensory and symbolic dimensions of food, intersection areas with the design discipline |
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Week - 2 |
Introduction to the Relationship Between Gastronomy and Design: Food Culture, Sensory and Symbolic Dimensions of Food, Intersection Areas with the Design Discipline |
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Week - 3 |
Food and Product Design I: Tableware, Food-Related Objects, Context of Use, and Design Relationship |
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Week - 4 |
EN: Eating Experience Design I: The Concept of Ritual, Spatial Context of the Food Experience, Narrative Construction |
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Week - 5 |
EN: Eating Experience Design II: Multisensory Experience, Storytelling, Atmosphere Creation |
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Week - 6 |
Critical Food Design: Zampollo’s “Design for/with/of Food” Approach, Sustainability, Future Scenarios |
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Week - 7 |
Mid-term Exam |
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Week - 8 |
Food Interaction Design: Performance, Body-Based Design, Staging Potential of Food |
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Week - 9 |
Food Space Design: Restaurant and Street Food Experiences, Food Narratives in Public Spaces |
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Week - 10 |
Designing Food in the Context of Cultural Sustainability: Local Identity, Food Rituals, Gastronomic Heritage |
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Week - 11 |
Project Development I: Topic Selection, Research Framework, Defining the Design Problem
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Week - 12 |
Project Development II: Creating a Draft Scenario, Designing the User Experience, Form/Function Relationship |
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Week - 13 |
Project Development III: Prototyping, Presentation Formats, Narrative-Supported Expression Methods |
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Week - 14 |
Final Exam |
Eskisehir Technical University Info Package