E-at, curated mindful eating experience

E-at (eat-at) is a curated dining experience to highlight the importance of mindful eating. As captured in the title, to be aware of the present moment experience with food. The set-up aims to initiate inner dialogues with food, and the counterpart sharing the table. Through interacting with the ref...

Full description

Saved in:
Bibliographic Details
Main Author: Jiang, Nan
Other Authors: Jeffrey Hong
Format: Final Year Project
Language:English
Published: Nanyang Technological University 2021
Subjects:
Online Access:https://hdl.handle.net/10356/149876
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Nanyang Technological University
Language: English
id sg-ntu-dr.10356-149876
record_format dspace
spelling sg-ntu-dr.10356-1498762023-03-11T19:53:40Z E-at, curated mindful eating experience Jiang, Nan Jeffrey Hong Peer M. Sathikh School of Art, Design and Media PeerSathikh@ntu.edu.sg, JeffreyHong@ntu.edu.sg Visual arts and music::Design E-at (eat-at) is a curated dining experience to highlight the importance of mindful eating. As captured in the title, to be aware of the present moment experience with food. The set-up aims to initiate inner dialogues with food, and the counterpart sharing the table. Through interacting with the reflective element, figuratively, one could reflect on what to eat and how to eat. A set of complementary tableware was designed to facilitate the process of mindful eating by rationing food portions and bringing variety to the table. Mindful eating aims to reconcile unhealthy relationships with food. This project stemmed from the needs of the community suffering from eating disorders. Uncontrolled eating habits played a major contributing role to the development of chronic diseases and other mental illnesses. Since increased emphasis has been placed on healthy eating on a global scale, mindful eating practices could provide valuable solution to eating disorders. Bachelor of Fine Arts in Design Art 2021-06-09T14:13:33Z 2021-06-09T14:13:33Z 2021 Final Year Project (FYP) Jiang, N. (2021). E-at, curated mindful eating experience. Final Year Project (FYP), Nanyang Technological University, Singapore. https://hdl.handle.net/10356/149876 https://hdl.handle.net/10356/149876 en application/pdf Nanyang Technological University
institution Nanyang Technological University
building NTU Library
continent Asia
country Singapore
Singapore
content_provider NTU Library
collection DR-NTU
language English
topic Visual arts and music::Design
spellingShingle Visual arts and music::Design
Jiang, Nan
E-at, curated mindful eating experience
description E-at (eat-at) is a curated dining experience to highlight the importance of mindful eating. As captured in the title, to be aware of the present moment experience with food. The set-up aims to initiate inner dialogues with food, and the counterpart sharing the table. Through interacting with the reflective element, figuratively, one could reflect on what to eat and how to eat. A set of complementary tableware was designed to facilitate the process of mindful eating by rationing food portions and bringing variety to the table. Mindful eating aims to reconcile unhealthy relationships with food. This project stemmed from the needs of the community suffering from eating disorders. Uncontrolled eating habits played a major contributing role to the development of chronic diseases and other mental illnesses. Since increased emphasis has been placed on healthy eating on a global scale, mindful eating practices could provide valuable solution to eating disorders.
author2 Jeffrey Hong
author_facet Jeffrey Hong
Jiang, Nan
format Final Year Project
author Jiang, Nan
author_sort Jiang, Nan
title E-at, curated mindful eating experience
title_short E-at, curated mindful eating experience
title_full E-at, curated mindful eating experience
title_fullStr E-at, curated mindful eating experience
title_full_unstemmed E-at, curated mindful eating experience
title_sort e-at, curated mindful eating experience
publisher Nanyang Technological University
publishDate 2021
url https://hdl.handle.net/10356/149876
_version_ 1761781653753036800