Food design symbolic dimension: contribution for a better, funnier and healthier life in the twenty-first century

Abstract

How to reconcile the traditional organoleptic desire with surviving the new food epidemics? Whatshape to design for a conscious feeding?

 Food design should prevent to sustain, helping society to overcome its health disorders, respecting its culturalidentity. Accomplishing that purpose will imply education or emotional persuasion.

Making a comparative analysis of handheld food containing systems, we generically observe threeinternational models: wheat-based dough boxes, sealing agents hardened through frying and the rolling withvegetable films like the nori seaweed. Seeking to reduce wheat negative impacts observed by William Davis, we aim to develop a new containing system produced by a vegetable film obtained from recycled fruit andvegetables, allowing, though its shape, colour and scale, to create a visual recognizable code enabling toforesee its content, therefore bringing more awareness to the food process, without compromising theorganoleptic qualities of that experience.