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Personalized, Sensory-First Future
We do not taste with our tongue alone. Research by scientists such as Professor Charles Spence at Oxford University shows that experience of food is constructed in the brain, where sensory inputs combine. Round, pink, soft, sweet-smelling, and light-sounding cues, for example, can make food taste sweeter. Many restaurants and brands already apply these findings to deliver holistic sensory experiences.
Designer Laila Snevele’s first project, Digital Seasoning (2018), experimented with visualizations of the five basic tastes on screen. From this work grew a realization: to move beyond isolated experiences, sensory augmentation must extend into everyday life. Phygital Seasoning proposes just that, speculating on the role augmented reality could play in transforming how we eat, grow, purchase, and relate to food.
This vision challenges today’s food system, where over 80% of our supermarket food is processed or ultra-processed. Snevele asks: do we need so many variations, the overproduction, the waste, and the unhealthy habits this system creates? As an alternative, she introduces the concept of the “mono-product” an optimized version of each staple product tailored to each person.
move beyond isolated experiences
Designer Laila Snevele’s first project, Digital Seasoning (2018), experimented with visualizations of the five basic tastes on screen. From this work grew a realization: to move beyond isolated experiences, sensory augmentation must extend into everyday life. Phygital Seasoning proposes just that, speculating on the role augmented reality could play in transforming how we eat, grow, purchase, and relate to food.
80% of our supermarket food is processed or ultra-processed
This vision challenges today’s food system, where over 80% of our supermarket food is processed or ultra-processed. Snevele asks: do we need so many variations, the overproduction, the waste, and the unhealthy habits this system creates? As an alternative, she introduces the concept of the “mono-product” an optimized version of each staple product tailored to each person.
This project is developed as part of the Hungry EcoCities Paths-to-Progress experiment, which is part of S+T+ARTS Residency and has received funding from the European Union’s Horizon Europe research and innovation programme under grant agreement 101069990.
