Interacting with food: Tasting with the hands

The focus in the gastronomy and food science literature tends to be squarely on design of food/dish itself, rarely stopping consider how that makes its way mouth consumer/diner. question addressed this narrative historical review concerns experience eating (at least amongst Western diners) changes when they eat with their hands as compared conventional cutlery. Intriguingly, a number chefs have recently started diners interact serve. At same time, latest gastrophysics research has begun provide empirical evidence concerning costs benefits several different kinds interaction (e.g., versus cutlery) various foods. In recent years, there also been something relaxation etiquette guidelines around which foods can eaten hands, coinciding general shift toward more informal/casual dining. however, Instagrammability served diner's hand should not neglected either powerful driver change world consumption. Taken together, would appear move new ways interacting food, it context fine dining, or fast hence making what we topic worthy further study by designers, chefs, gastrophysicists, artists, marketers.