shore.oo
Alimentary Textures
. MAS Le Chêne
. Cuvry
. 2015

[ themes ]

. culinary design

[ collaboration ]

Yide Fan, designer

[ context ]

At the Residence Le Chêne, four meals are served each day and each one lasts 45 minutes. To palliate a weight loss, one of the diseases symptoms, the residents are following a diet similar to athlete diet. However they have deglutition disorders, especially the risk of choking while swallowing, that can complicate meal time. For this reason, most of them have to eat mashed food and gelled water.

In order to avoid choking, the goal is to conceive food which could be a vector of imagination and sensorial enough to grab the attention. Another issue is to increase the food textures vocabulary, which could be daily proposed by the cook afterwards. A series of experimentents have been made based on eggs, and then rice (usually outlawed because not easily mixable) has been developped, amongst which some dishes could be adapted to residents diet without being mashed; for example mousses made of beaten eggs, shortbread cookies made of rice flour which stick to the palate before melting in the mouth, or also jelled drinks with agar-agar which, because of their solid texture, do not require glasses anymore.

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shore.oo
Alimentary Textures
. MAS Le Chêne
. Cuvry
. 2015
 slide

[themes ]

. design culinaire

[ collaboration ]

Yide Fan, designer

[ context ]

At the Residence Le Chêne, four meals are served each day and each one lasts 45 minutes. To palliate a weight loss, one of the diseases symptoms, the residents are following a diet similar to athlete diet. However they have deglutition disorders, especially the risk of choking while swallowing, that can complicate meal time. For this reason, most of them have to eat mashed food and gelled water.

In order to avoid choking, the goal is to conceive food which could be a vector of imagination and sensorial enough to grab the attention. Another issue is to increase the food textures vocabulary, which could be daily proposed by the cook afterwards. A series of experimentents have been made based on eggs, and then rice (usually outlawed because not easily mixable) has been developped, amongst which some dishes could be adapted to residents diet without being mashed; for example mousses made of beaten eggs, shortbread cookies made of rice flour which stick to the palate before melting in the mouth, or also jelled drinks with agar-agar which, because of their solid texture, do not require glasses anymore.

 slide  slide  slide  slide  slide  slide  slide  slide