Combinable Comestibles

The Combinable Comestibles project is a work of experimentation and analysis on the influence of design on sensations when eating and its role in the sphere of gastronomy. This intention of experimenting was contextualised in a semi-meal typical of our culture, namely the vermouth, to be able to analyse, observe and rediscover this social gastronomic act to be able to redesign it subsequently.

The starting point for my design contribution in the field of food design were the typical vermouth aperitifs. I redesigned the form, the way of cooking them, of serving them and, above all, the way of eating them. The aim is to achieve dishes that are more adaptable to everyone's tastes, as despite being based on predetermined aperitifs for each drink, they are designed so that they can be combined, shared and personalised.

First of all, to experiment how this change to the dishes affected the diners, I designed an event set out as though it were a bar solely aimed at doing vermouth, which only opened on Sunday mornings. The intention was for a number of guests to have a different experience when having a vermouth to capture their reactions and the experience they had during this event. This way, we were able to draw conclusions that enabled us to make improvements and see the viability of the proposed design as a reality.