Helia de la Kethulle
product and furniture design
Chelsea College of Arts UAL
Graduates: 2023
Specialisms: Product Design / Furniture
My location: Brussels, Belgium
Helia de la Kethulle
First Name: Helia
Last Name: de la Kethulle
University / College: Chelsea College of Arts UAL
Course / Program: product and furniture design
Graduates: 2023
Specialisms: Product Design / Furniture
My Location: Brussels, Belgium
About
I am a recent graduate from Chelsea College of Art and Design holding a BA degree in product and furniture design.Over the years I have developed my skills as a multidisciplinary designer, my current interests being ceramics and wooden furniture.My graduating project blends both my passions: food and design. The series of tableware I produced is based on the findings gastrophysics and is meant to heighten the dining experience by awakening all the senses.
Sensorielle is a 7-piece series of tableware based on the recent findings of a new scientific field called gastrophysics. Gastrophysics is an interdisciplinary science that studies the factors that influence our multisensory experience while tasting food and drink. What has been discovered is that there is much more interplay between all our senses than previously thought. One sense cannot be considered without the others, they are all interconnected. We do not only react to the food we taste, but also to what we see, smell, touch and hear. Dining is everything about the taste but the taste. It is our mind over the palate. It is the interaction between what is in the mouth and what is in the mind that determines what the final tasting experience is like and how much we enjoy it. One idea being that if you can trick the brain into thinking the food is sweeter, or saltier, etc… than it actually is, you can get better tasting food without the harmful effects of consuming too much sugar or salt. It is this multisensory experience that forms the basis of the project. Sensorielle uses design as a tool to manifest the findings of gastrophysics. The project explores the relation between our senses and food and focuses on how dining pieces of various shapes, textures and colours can influence our eating experience.
Competitions
