Sensum

The topic of my master’s thesis was dining in fine-dining restaurants and exploring gastronomy as a form of experience.

This project called SENSUM was an exploration of gastronomy as a form of experience. The main idea was to create a tableware set that enhances the sensory enjoyment of eating applying knowledge from gastrophysics, experimental gastronomy and multisensoric design.

I wanted to develop a concept inspired by the principles of theater, where each element actively engages with the “audience.” An unsuspecting guest takes a seat at the table, and a performance unfolds before them — a four-course experience, with each course designed to stimulate a different sense: sight, sound, smell, touch and of course taste.

Sensum was created in collaboration with chef Přemek Forejt who created a custom tasting menu.