Symbols_website_non.scents

// an exploration about the sense of smell and how it can be translated into other sensorial information.

non.scents

Symbols_website_non.scents

non.scents

// an exploration about the sense of smell and how it can be translated into other sensorial information.

non.scents_workshops_allsenses

non.scents_workshops_scentwheel

non.scents_workshops_colors

non.scents_tool_analog

non.scents_tool_analog_shapes

non.scents_tool_app

The environment we live in is multi-sensory: Everything we do entails the interaction of multiple senses inputs. The experience of scents states the cooperation between senses. Odors are responsible for creating taste, social interaction, creating memories …
However detecting a scent involves other senses to describe sour or sweet (taste), strong or weak (touch) or refer to objects from which odors emanates. Limited vocabulary and the lack of opportunities is leaving us with difficulties to express a odor.

Concerning this – the project explores new possibilities to translate scents by using other senses such as touch and sight.

Through six workshop I discovered related associations with selected scents and how we experience them through other channels. All scents where based in chocolate. Throughout the process a guide was developed that translates scents into other sensorial information. This translation guide could be used to start design processes in a new way and to include more senses/smell.

non.scents_tool

non.scents_workshop_color

The environment we live in is multi-sensory: Everything we do entails the interaction of multiple senses inputs. The experience of scents states the cooperation between senses. Odors are responsible for creating taste, social interaction, creating memories …
However detecting a scent involves other senses to describe sour or sweet (taste), strong or weak (touch) or refer to objects from which odors emanates. Limited vocabulary and the lack of opportunities is leaving us with difficulties to express a odor.

Concerning this – the project explores new possibilities to translate scents by using other senses such as touch and sight.

Through six workshop I discovered related associations with selected scents and how we experience them through other channels. All scents where based in chocolate. Throughout the process a guide was developed that translates scents into other sensorial information. This translation guide could be used to start design processes in a new way and to include more senses/smell.

non.scents_tool

non.scents_tool_analog

non.scents_tool_analog_shapes

non.scents_tool_app

The tool gave the necessary elements to accurately determine form, texture and color to an applied concept. These traits were then translated into sketches and ideas for how this information could be implemented. Lastly, the sketches were built and explored in an 3D program or clay. 

Starting with seven of the chocolate scents, the process explained above was applied to each chocolate. This exploration is supported by a local chocolaterie “Chokladfabriken” in Stockholm. It was important to see if this could be applied in a real context, hence the desire to work with the chocolaterie. The pralines needed to be simplified in their form as they only had limited possibilities in making the molds.

non.scents_chocolate-mould

Every praline will present one scent and their characteristics at the end. The eye will catch the color, shape and texture. Followed by the hands that will experience the surface, the weight and temperature. Ending by feeling texture and temperature with our lips, followed by the experience of taste. 

As most pralines are made with a chocolate shell, the characteristics of density and texture take place inside of the praline. Therefore, the importance of color, shape and texture raised, as the inner texture is only experienced in/at the mouth.

non.scents_chocolate-mould_2

The tool gave the necessary elements to accurately determine form, texture and color to an applied concept. These traits were then translated into sketches and ideas for how this information could be implemented. Lastly, the sketches were built and explored in an 3D program or clay. 

Starting with seven of the chocolate scents, the process explained above was applied to each chocolate. This exploration is supported by a local chocolaterie “Chokladfabriken” in Stockholm. It was important to see if this could be applied in a real context, hence the desire to work with the chocolaterie. The pralines needed to be simplified in their form as they only had limited possibilities in making the molds.

non.scents_chocolate-mould

non.scents_chocolate-mould_2

Every praline will present one scent and their characteristics at the end. The eye will catch the color, shape and texture. Followed by the hands that will experience the surface, the weight and temperature. Ending by feeling texture and temperature with our lips, followed by the experience of taste. 

As most pralines are made with a chocolate shell, the characteristics of density and texture take place inside of the praline. Therefore, the importance of color, shape and texture raised, as the inner texture is only experienced in/at the mouth.

CACAO

Color: dark, brown, earthy
Form: angular, missing something
Texture: rough
Weight: non-weight
Temperature: bit warm
Texture inside: cacao nibs

VANILLA

Color: bright, yellow
Form: round, flat, wavelike
Texture: rough
Weight: light/heavy
Temperature: warm
Texture inside: dense (pudding)

HONEY

Color: warm colors, red, orange
Form: round, organic, smooth
Texture: soft, dense
Weight: light
Temperature: warm
Texture inside: liquid but a bit dense

ORANGE

Color: bright, yellow, orange
Form: sharp but also round, pointy
Texture: soft, rough
Weight: light
Temperature: slightly cold
Texture inside: dense

HAZELNUT

Color: bright, brown, earthy
Form: round, layers
Texture: slightly rough
Weight: heavy/non-weight
Temperature: warm
Texture inside: rough, mouse
Texture inside: liquid but a bit dense

non.scents_pralines_sound

CACAO

Color: dark, brown, earthy
Form: angular, missing something
Texture: rough
Weight: non-weight
Temperature: bit warm
Texture inside: cacao nibs

VANILLA

Color: bright, yellow
Form: round, flat, wavelike
Texture: rough
Weight: light/heavy
Temperature: warm
Texture inside: dense (pudding)

HONEY

Color: warm colors, red, orange
Form: round, organic, smooth
Texture: soft, dense
Weight: light
Temperature: warm
Texture inside: liquid but a bit dense

ORANGE

Color: bright, yellow, orange
Form: sharp but also round, pointy
Texture: soft, rough
Weight: light
Temperature: slightly cold
Texture inside: dense

HAZELNUT

Color: bright, brown, earthy
Form: round, layers
Texture: slightly rough
Weight: heavy/non-weight
Temperature: warm
Texture inside: rough, mouse
Texture inside: liquid but a bit dense

non.scents_pralines_sound
exhibition_stocckholm_desk

Degree show in Stockholm

non.scents_exhibition_5
exhibition_stocckholm_room
non.scents_exhibition_Köln_pralines

Exhibition in Cologne

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