Date of Award

Spring 4-2025

Degree Type

Capstone Project

First Advisor

Dustin Altschul

Second Advisor

Kimblery Buchholz

Abstract

The research presented in Food, Design, and Desire examines the impactful role of interior design in shaping the connection between humans and food, with a focus on fine dining environments. Grounded by the thesis, the ideal dining experience creates a profound connection to oneself and the environment around you. This project investigates how built environments influence diners’ emotional and physical experiences, enhancing their intimacy with food. The research addresses the interplay between space, desire, and the human relationship with culinary experiences, aiming to develop design strategies that increase customer retention and deepen the human connection to food.

This project utilizes contextual methods, including surveys to explore why people dine out, expert interviews to understand the business dynamics of fine dining, and precedent studies of notable dining spaces to identify effective design strategies. Researching topics in gastronomy and the rituals of dining to analyze the psychological, sensory, and spatial needs of diners. Key areas of focus include the relationship between space and culinary presentation, the psychological needs of diners in fine dining contexts, and the operational and branding challenges faced by fine dining businesses, particularly how branding influences perception, creates emotional connections, and shapes the overall dining experience.

Findings reveal that strategic design can significantly enhance the dining experience by strengthening emotional engagement, improving customer satisfaction, and creating lasting connections between diners and food. This project explores how emphasizing human connection and emotional intimacy within the dining industry can enhance customer retention and redefine the ideal dining experience.

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