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crossmodalism

What We Talk About When We Talk About Flavor
The Science, Folklore and Joy of Eating with One’s Hands
Sensory Trip: How Tech Might Help Us Embrace Culinary and Ecological Diversity
Flavor in Your Ear: Learnings from the World of Food ASMR
On Designing for the Senses, MOLD Magazine Issue 04 Editor’s Note
MOLD’s Summit on Intimate Food Interfaces @ Copenhagen Techfestival
Food Is the Connected Device for the Modern World
Project Gastronomia Predicts London’s Multisensory Food Design Future
Connecting Sound and Texture, Chewing Jockey Heightens the Pleasure of Multisensory Dining
At SIK/TENG, Wolfgang Amadeus provides the recipe and the music for a multi-sensory supper club
Spoon Glass by Michel/Fabian. Photo by Kristy Noble and styling by Olivia Bennett for MOLD Magazine.
Beyond Food to Mouth, Cutlery Also Designs Table Manners
Michel/Fabian on Crossmodalism and the Pleasures of the Knife, Fork, Spoon and Hand
Objects designed by Michel/Fabian. Photo by Kristy Noble and styling by Olivia Bennett for MOLD Magazine.
The Taste of Cutlery and the Multisensory World of Eating
Studio Fool Mirrored Dinnerware
Studio Playfool Designs Mirrored Dinnerware for Future Proof Sustainable Meals
The Neuroscience Behind the Impossible Burger