An evocative and taste experience in food design. The Design discipline meets starry chef’s competencies for the “Flavours Abecedary” project development.

The paper investigates new perspectives of food design, suggesting a multidisciplinary and collaborative research experience, in which the project interprets the concept of conviviality and food tasting through its narrative and evocative component that becomes tools of territorial valorization, of its resources and history. The paradigm change that occurred in the last two decades has led to consider food as an object (Giuxè, 2020), focused on the observation of the changes in habits, conviviality and hospitality and has spawned new project fields and new alliances between skills, disciplines and community. The connection between the project and food has evolved and enriched of themes that go beyond the need to feed and therefore transforming, cooking and eating meals by attributing to the food aesthetic and formal values, but also speculative. (Finessi, 2013) The actions of the project are able to strengthen the expressive and functional levels of food, implementing its “emotional features” and consolidating the connection between senses and behaviour.