The Senso-Aesthetic Property of Materials

Chances are, you’ve spent more time thinking about the specs on your smartphone than about the gadgets that you use to put food in your mouth. But the shape and material properties of forks, spoons, and knives turn out to matter—a lot. Changes in the design of cutlery have not only affected how and what we eat, but also what our food tastes like. There’s even evidence that the adoption of the table knife transformed the shape of European faces. To explore the hidden history and emerging science of cutlery for our brand new podcast, Gastropod spoke to Bee Wilson, food historian and author of Consider the Fork, and Zoe Laughlin, co-founder of the Institute of Making at University College London.

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