Research On Aircraft Cabin Tableware Experience Design Based On "synaesthesia" Perception

Food design is an emerging cross-disciplinary study of food and product and service systems.The object of food design is not only the food itself,but also the study has a large degree of extensiveness and cross-cutting.The essence of this is the redesign of the relationship between food and people and the environment.Taste is the perception created by our brains.The formation of this kind of perception needs to be integrated through the information collected by multiple senses.This collection of information plays an important role in the regulation of our eating experience,so food design The division tried to design a product experience and a eating experience that would trigger a strong positive emotion for the diners.The hot trend of experiencing the economy has increased the user's attention to perceptual needs,and the product's single-channel experience information has turned into a multi-channel,multi-sensory,multi-interactive development trend.The user's perception of the product has a wider and deeper need in addition to the original functional requirements.Therefore,the designer needs to integrate the sensory stimulation to bring a richer psychological experience to the user and stimulate the user to deepen the level.The spirit is pleasant.The research ideas in this paper are divided into five steps.Firstly,through the visual quantitative analysis of the literature and the qualitative analysis of related cases,the multi-layer meaning of " synaesthesia" and its application in many fields such as plane,product and food are explored.“Expression” in the design and the flow of translation methods;secondly,the analysis and summary of the dining experience in the special high-altitude environment of the civil aviation cabin,suggesting that there is “pressure space” in the cabin dining experience,namely psychological stress and physiological pressure,and Experience the content of the system for insight analysis;the third step is to introduce the combination of food function level and“synaesthesia” to find the possibility and breakthrough of cabin tableware design,establish experience requirements and design principles;the fourth step is to use statistics.The quantitative data analysis method analyzes the modeling,color,material and other elements of the cabin tableware design,decodes and obtains the user'sintentional elements of the product;the fifth step,carries out the specific design practice.The purpose of this study is to explore the application of “synaesthesia” in the field of food design and product design,and then introduce “synaesthesia” into the experience of dining products in the civil aviation cabin environment,taking the physiological and psychological needs of civil aviation passengers as the research.Orientation,put forward the "emotion-sensory-element" analysis ideas to carry out the experimental exploration and practice of design intention,and explore the feasibility of applying "Synaesthesia" to the emotionalization of Product Design.