O design na potencialização de experiências emocionais na enogastronomia

Abstract

This research aims at observing pleasure triggers among users in enogastronomic experiences and how they can be planned in design projects. Design, design emotion and enogastronomy theories were combined, aiming at understanding how to evoke enogastronomic pleasure through design. Another aspect in the research, relevant for the use of designers in their future projects, is the understanding of essential product-system elements in enogastronomy, focusing on pleasurable experiences. Subjectivity of personal impressions about an enogastronomic product or service can be foreseen and designed, interacting with users. Results suggest that pleasure can be potentially evoked specially though service design in enogastronomic design projects.