The feelings concerning the experience of tasting certain meals are affected by food physical properties as well many other factors such as culture, environment, peers and parental influence, tools, appearance and diners.
These play a role on our liking rate, willingness to eat and sense of satisfaction equally to taste.
Warm Cocotte is founders by me and Gloria Viganò, both Italians and with a great passion for food which we combine with a background in design studies with several experimentations in food and eating design fields.
Big cities fast mentality judges food as mere nourishment losing the values of sharing a gratifying meal with someone special and preferring quick packed lunches or cheap junks.
The intent of the studio is to spur people to reflect on food as social catalyst and vehicle of unpredictable emotions.
The experimental process allows us to collect real feedbacks from our guests and to design any time different custom dinners to canalize consumers’ reactions and feelings.