TEDxGuangzhou (TEDxXiguan) 2014-2023

其他的感官如何改变了食物的味道？

邓佳琳

你有没有想过，一段音乐可能会让你觉得蛋糕更甜？在这场充满趣味与惊喜的演讲中，食物设计师邓佳琳分享了她的研究与创作，让我们看到这些发现如何潜移默化地改变我们的饮食体验。

她相信，食物不仅是维持生命的必需品，更是一种承载身份、记忆与文明的独特媒介。食物设计是一种唤醒感知的过程——通过重构我们与食物的关系，重新认识人类与世界的联系。

邓佳琳毕业于英国中央圣马丁学院叙事环境与创新专业，长期致力于食物创新的研究与设计。她的代表作品包括与牛津大学跨感官研究实验室合作的多感官体验项目《Whispery Savoury》，以及“以食物打开世界重要议题”等食物倡议项目。她曾获得 MullenLowe NOVA 创新奖，并受邀参加伦敦设计周。

How other senses affect how food tastes

Jelly Deng

Do you know, a piece of music might change how sweet you feel a piece of cake is? In this curious talk, food designer Jelly Deng showed us some research and design on this matter, and how potentially these findings will change how we eat. She believes that food is no longer just an object to maintain life or to fill one’s appetite, but also a special medium to carry identity, memory, and civilization.

Food design is a process of cognition awakening – to explore the relationship between human and the world by reconstructing how human live with food.

Jelly graduated from St. Martin’s Narrative Environment and Innovation in the UK. She’s been devoted to food innovation study and design. Her works include the Whispery Savoury multi-sensory experience project co-launched with Crossmodal Research Lab, Oxford University, and food campaign projects like “Opening the World’s Important Topics with Food” and so forth. She was awarded MullenLowe NOVA for Innovation and was invited to participate in London Design Week.