ABSTRACT
The authors propose the concept of “Place Setting” as a framework to be used by food designers for serviceware design in elite restaurant spaces. They define place setting as a way of thinking about serviceware to draw the diner’s attention to not just the ingredients of the dish, but to the larger food system that the ingredients are a part of. Building on a mix of social and haptic research data, they point out pre-existing principles currently at play in elite restaurant spaces that allow for this approach. The goal for the food designer is to apply the concepts of place setting to serviceware design in order to heighten the conversation about food systems during the dining experience.
