Experiential Dining

Food is a big part of our daily lives, but how we treat that experience differs by culture and has evolved with time. Using the example of Korean barbeque, the designed table, and organization for the place setting relates to the typical ingredients and engagements performed during the encounter. The composition of the tabletop is an abstraction of the visual qualities of dried sweet potato noodles before cooking. The top embodies a stain similar to that of the noodles. The placement of ingredients such as the meat is in recognition of the item's late arrival to the cuisine. The installation of the banchan is representative of its initial preparation.