A10: Taste rave & drinking object | Vicky Cen
In-class exercise
Comparison between two types of chocolate
The melting process
Assignment 10
Taste rave
Vegetables and fruits that have similar appearance: round and red.
They are actually different in composition of colours, crispiness, sourness and amount of juice.
Drinking object
The glass has two layers. The outer layer is filled with coloured liquid that resembles the drink inside. The layer is sealed so the liquid would always stay in the glass. It can be iced before pouring the drink in. Even though the glass looks big from outside, the volume for drinks is about half of the total volume. The weight and flow of the coloured liquid will make the drinking experience more realistic. It will give an illusion of the glass is full of juice.
Assignment 10 – Josh
Taste- Slurpee
In Class exercise below:
Assignment 10: Marissa
Visualizing the multi-sensorial experience of eating an orange
In-Class Exercise: Lemon
A10: Taste Rave
Berend Kessler
A10 Wenting Yang
The opportunity is to play with three different food.
The foods are not likely daily food I have. I got these three food from Chinese Grocery, Weekend farmer market and an I Italian pastry shop.
First, I tried three food separately. The flavour is noticeable, but in a few minutes later, I questioned myself if I make them all together, what going to happen?
In the video, you can see the most potent taste will cover the other flavour in my mouth. The light flavour almost can be ignored.
A10- Taste Rave
Katie Hunks
Part 1: The Appetizer
Part 2: Main Course
Part 3: Time for Dessert
A10_Wenwen Zhuang
The taste of the chocolate can vary in its different shape and temperature. Here is a bar of dark chocolate with a flavour of almond and coconut. I ate the whole piece of chocolate. In the beginning, I can feel the flavour of cocoa, a little bit bitter but with aroma; then when I started to chew it, the almond flavour came; finally, I can taste more shredded coconut flakes. By tasting, I experienced not only the flouver of the cholocate but also the texture. The texture of the chocolate is an entirely different attribute, from smooth to coarse. Overall, accompanied with increasing temperature, the flavour of cocoa was becoming stronger and stronger.