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Version:1.0 StartHTML:0000000166 EndHTML:0000021903 StartFragment:0000008456 EndFragment:0000021867 SourceURL:file://localhost/Users/Vanessa/Documents/Mary.doc Mid-Review Feed Back
Mary:
- Wine glass charms – people like personalization
Rick:
- Think about:
- how people will clean the products,
- finishes, color
- Rabbit – cork screw pullers aerator
Christine:
- Glass Invade to the plate, so they really interlock with one another
- Stemware indicate how you drink, routine
- How to hold stemware
- Red – pinch with finger
- White – another way to hold
Joel:
- Images – might need a key or legend
- When people get drunk of wine they might not care
- Do more stand out textures
- Likes the stem flavor form, but just needs a key
- Interchangeable
- Need to consider: color, legend, more textures
- Likes: offsets, profiles and shapes/elevations
PJ:
- Words, memory
- Vocabulary helps them remember the memory then can teach them about global warming
- What if people don’t finish their food?
- Shape you feel with your knife and fork
- Feel it not just read it
- Having stemware to relate/support the plates helps your presentation
- Wrap the same texture to the stem
- Maybe not tactile but visible reinforce plate
- Do something more compelling with the aerator
- Led light, magnification
Sun and Friend:
- Indicated one (graphics) not as interesting because they can research the info afterwards
Gabby:
- Extra weight make them ware of what they are drinking
- Texture into the grips
- Don’t know about the handle of the glass
- Too pitcher
- Literal (graphics) gets the point across
- Form – people talk and form a discussion
Cho:
- Likes the literal one much more
- Graphics left brain, forms and texture right brain
- Project future
- Competitive inspiration
- Information on wine glass
- Red wine – ingredients
- White wine – ingredients
- Temperature
- More information graphics on to the board
- Different textures, different graphics
- Seth:
- Pricing, how much will it cost the restaurants
- Why would they want to know about the shift?
- Glasses – nose, finishes
- Wants to see descriptions
- Mock up all different types (vocabulary and style)
Antoinette
- Limits the type of food you can put on the plate
- Relies on the waiter
- How will it feel in your hand?
- Intimidating do you hold the stem do you hold the bowl?
- Grips are more confusing
- Brand yourself your name on your board and project
- Likes awkward shape wine glass
- Core drip glass – interesting how the wine swirls in the glass
Monica:
- Wouldn’t remember the shape relating to the wine
- More naïve
- So okay maybe not a turned piece but a plank of wood for the stem
- Take icons and be more literal also with the shapes
- Wouldn’t be able to understand the bottle graph right away
- Like the okay plate
- If the steps were deeper maybe the decals could be there
- To leave the plate white and pretty
- Food pair
- The words to be don’t need to be in a straight line, the could work with and into the plate/textures make them look pretty
- Standard plating dimensions:
- Dinner 11”
- Salad 8 to 9 “
Joann:
- Paired with plate dinner
- “What happens if your plate says oak but you get a fruity wine”
- Typography – make it visually interesting
- Pair food and wine graphics
Sarah:
- Interactive decals
- Glowing
- Forms interesting kind of separated objects
- Likes the awkward glass
Direction:
- I will keep exploring textures that will match the vocabulary.
- Create 10 different variations of words for the salad plate
- Keep experimenting with the stemware
- Put info onto the stemware
- Play with the form of the stemware, how to get people to hold the right place
- Connect the stem and dinnerware together to make them feel like a set
- Aerator, keep-exploring ways to make people read the label and also fit within the set
5 comments:
Hi Vanessa,
very interesting project. My foremost question would be to consider mass production. one part vs two part mold and such and how this influences the prices.
As you know, restaurants go through tons of stem and table ware every week.
Heat resitance and weight of the plates (waiter has to be able to carry at least three) is another aspect.
If you haven't yet, you might want to check out Orrefors from Sweden. They have made a fantastic stemware set called Difference, with a special glass for each type of wine, not just white,red,bubbles:
Difference, a unique suite of wine glasses explicitly designed to enhance flavour and bouquet, brings a new dimension to the enjoyment of fine wine. Form and function have been carefully tested: Difference is the creation of Erika Lagerbielke, one of Sweden’s foremost stemware designers, who worked on the new glasses in close cooperation with wine connoisseur Bengt-Göran Kronstam.
The Swedish Culinary Academy, where I am adjunct faculty right now, uses these for example. Check it outhere.
Hi Vanessa,
First, I am sorry about not making it over to speak with you at the mid review. I looked over your board and your comments from the review carefully, and I have my own comments to add now.
It is interesting to watch your progression through this investigation. It has led to the design of a very distinctive and innovative table service. I think the plates are really beautiful. I don't totally don't understand the connection to wine, or more accurately, I think that the connection is so abstract as to be mostly interesting for the insight to your process it offers. The idea of making plates that present physical textures, ramps, dams and other shapes is beautiful, and the notion that these textures map to your interpretation of how a particular wine tastes is a fascinating idea.
Your renderings and 3D modeling is impeccable, so I will assume that you know how to prototype these in tangible form? You can 3D print them, but you will have to build it in pieces, then sand it and paint it with many coats, sanding in between to build up the luster.
Eventually, I am hoping that you can run some tests where you will provide the plate to a group of diners. In one experiment, you could pair various wines with food and ask the subjects if they feel that the flavor of the wine matches the texture or form of the plate. It would be amazing to learn that there is a correlation, and even more amazing to find that there is a consensus that matches your original intention. For example, is some particular shape or volume more pinot noir-ish, or more cabernet sauvignon-ish?
steven
As a chef, I would also like to highlight that the food and the dining experience should be kept in mind when designing these plates.
It is true, physical prototypes are essential for this project.
In other words, will there be a disconnect in between what the plate tells you (about the wine) and what you eat?
3D printing is of course a good idea to get models but you are also facing the issue of sanding away your intricate detail that you have or with models that look obviously 3D printed.
I would love to see you 3D print the plates and then cast them in ceramic, which I believe is your specified material. You guys have a great shop in school and a cool teacher, I would definitely use it for this.
This will prove that they are mass produceable in the actual material and will give a whole other dimension of weight and realism to your project.
Part 1:
Some more points in respond to Vanessa's email:
I am not sure I understand your focus in this project. Do you want to design something that educates about the taste and the production methods, highlighting why the wine tastes way it does, or do you want to shed light on your statement about global warming?
In terms of your thesis about global warming. I am not a hundred percent convinced but would love to hear a bit more about it. It sounds very interesting!
I was thinking about the name and am not sure. I don't really understand "Nostalgia"? What does it refer to? To me, wine is anything but "nostalgia". It is about taste that develops and evolves. Changes with in the way we perceives it all the time.
When it comes to wine, and food and beverages in general, I am progressive and welcome innovation. many techniques have been novel at some point in time but are being regarded as nostalgic today. Actually, I believe that the Old World wine countries are actually being held back by their attachment to ridiculous old fashioned and nostalgic wine laws.
Nostalgia is what makes way too many people drink way too much bad wine for a way to high price.
Well in terms of the plates, if you go to any reasonably crowded restaurant, you will see that the waiter will most likely carry more than just 1 or two plates to the tables and busboys might have to carry even more.
Restaurants are efficiency machines, running like a clockwork. I am sure you have been to many restaurants. Next time pay extra attention to how the waiters work. You are not just designing for customer but also for the waiter and the chefs as well as the manager who will have to pay for your plates.
As already mentioned, weight and thickness are very important. Then there is the detail you choose to display. Think about how many times the plates will have to be dish washed, by machine and by hand. Those plates are being thrown around by the dishwashers, chefs and waiter. Another vital aspect is the stackability. Space, especially in a place like NYC, is quint essential and very expensive.
In a well run restaurant, food will be plated on warm plates, to insure that the food will not get cold on its way to the guest. In order to do this, the plates are being stacked into cabinets which keep a certain temperature, mostly located under the "pass", the place where food gets plated and goes out to the guests.
These are factors to consider, otherwise your table ware will not be bought by restaurant owners and managers.
I believe that the most important aspect of stem- and tableware is that it enhances your experience. By this I mean that you should probably not hinder or obstruct the tasting. That being said, giving information and educating is a good idea. How this can happen without feeling tagged on or overly distracting?
Personally, I would probably stay away from designing the glasses altogether. There are amazing wine glasses for any kind of wine out there and one has to ask the question if we really need another set. Especially if one takes into consideration that you have just a minimum amount of time and limited budget for this project. Developing a range of wine glasses, where function and proportion is key, will take months and years and a lot of experience.
As earlier stated, your final showing stands and falls with impeccable prototypes in, yes, crystal. I understand that you are interested in designing beautiful glasses and that is great, but you have to ask yourself if this is possible.
However, you are quite far down the road and have to figure out what the best plan for attack might be. Also, since I do not know if you have arranged prototyping with glass blowers, take my comment with a grain of salt.
part 2:
I believe that you might benefit from stepping away from the stemware for a second and try to evaluate what it is you want to communicate and what the most impactfull way might be to achieve this.
In order to really make this project pop, you might have to attack your thesis from another angle, with total focus on the experience.
Because, truth be told, this is your chance to be truly innovative and conceptual. It is thesis after all, not commissioned work.
While I was thinking about your project, I remembered a very nice piecet from Studio KG: http://www.studio-kg.com/scenter/
It has a million relevant applications when it comes to food, wine and the senses. I love the purity and the ease of communication of this concept. It is beautiful.
Table accessories might be a way to go? For example the "Scenter" could be loaded with chocolate, coffee and black berries and served together with a Cabernet in order to give a guest a reference to his wine experience, creating images and tangible parallels to his experience.
You really want to focus on telling a story in this project, creating images that are easy to remember. After all, memories created through taste are among the strongest and earliest we have. Play with ALL the senses!!
This is a lot, I know but I hope it might help.
Good luck and please feel free to contact me again with questions. If you put together a questionnaire or a survey, I am happy to forward it to Sommeliers I know.
Also, we could Skype if you like and I am more than happy to help you out on this one if I can.
best,
ben
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