The aim of this project is to design a ceramic service dedicated to the tasting of a traditional dish, taking into account its cultural context and uses. It aims to apply the fundamentals of design (drawing, layout, specifications) while developing the product's identity and communication. The aim is to create a simple, relevant object that respects the constraints of use, aesthetics and manufacture.
We first explored various culinary cultures, including those of the Middle East, Asia, and Europe. We chose steamed dumplings from Southeast Asia, which have different names depending on the country: gyoza in Japan, mandu in Korea, banh bao in Vietnam, and jiaozi in China.
We studied the steaming process of dumplings, traditionally done using a bamboo basket placed over a pot of hot water. However, this utensil has several drawbacks: it requires regular replacement, dumplings stick without parchment paper, making maintenance cumbersome and less eco-friendly. Additionally, the lid becomes extremely hot, posing a risk to users. These observations helped us identify areas for improvement in our project.
We retained the cylindrical shape of the steamer basket to maintain its connection to Asian tradition while redesigning it for greater practicality. Our design features stackable plates of decreasing size, providing stability, aesthetics, and optimized storage. This system reduces bulk, addressing the identified usability constraints.
