Senses
For this project, we were to choose from Buckminster R. Fuller's forty questions. The question I based this project on was question number 34: What are the senses?
Direction
Can basic tastes, sweet, sour, bitter, salty, umami, be converted through color and fabric? Are these tastes universal or relative, innate or acquired? Red for example, can be associated with sweetness but also umami, savory taste. They are arranged in the way most peoples' tongues are, from top to bottom, bitter, sour, umami, salty, and sweet.
Final
Sight Taste (final iteration), fabric and photoshop
Sketches and First Iteration
When I began this project, I took a more literal route. I narrowed down the senses in my sketch, which included balance and temperature, to the more basic five: touch, taste, smell, hearing, and sight.
The first is sight, which I chose to present as a little mirror covered up with fabric.
Next is hearing, where I placed bells inside the fabric to sound as the booklet moved.
After is taste, where I sewed in a plastic bag to hold candy.
Next is touch, where I sewed beads onto the fabric for texture.
The last is scent, presented with a scrap of dryer sheet.
This first iteration was a good place to start, but I then chose to focus on less senses with taste, sight, and touch. I began researching the different tastes and how people saw them. How some people associated different tastes with different colors. To narrow down different food choices I looked up adjectives on how to describe food, like dulcet or acrid.
Initial placements
Bitter, Sour, Umami, Salty, Sweet
Row One: dark chocolate, grapefruit, dry wine, green tea, kale
Row Two: pickles, buttermilk, orange, warheads, lime
Row Three: wings, dry meat, salmon, cheese
Row Four: pretzel, nuts, pizza, cold-cuts, fish
Row Five: banana, smoothie, tiramisu, ice-cream, honey
Details
Alternate Background Colors
