This Nils Hint Utensil Design was Conceived for an Experimental Eating Event
Alyson Wyers — November 7, 2013 — Art & Design
References: steinbeisser.org & designboom
These unusual utensil designs take excessive eating to a whole new level. The Nils Hint cutlery is part of Steinbeisser's Experimental Gastronomy programme in Amsterdam, which is an experimental food event where five plant-based dishes are prepared by a featured chef for a limited amount of time. This fall's edition combines the culinary skill of Bini Sharman with this unique utensil design.
The multi-pronged fork allows diners to try lots of locally grown and biodynamic quality ingredients, as does the layered pebble-esque spoon. Other eating tools include a black fork and wrench combination, in addition to hybrid spoon-forks. The specially crafted tableware is all part of the European dining experience, which will be used for serving and consuming from November 8-10, 2013.
Photo Credits: designboom, steinbeisser.org
The multi-pronged fork allows diners to try lots of locally grown and biodynamic quality ingredients, as does the layered pebble-esque spoon. Other eating tools include a black fork and wrench combination, in addition to hybrid spoon-forks. The specially crafted tableware is all part of the European dining experience, which will be used for serving and consuming from November 8-10, 2013.
Photo Credits: designboom, steinbeisser.org
Trend Themes
1. Multi-pronged Cutlery - Opportunity for reinventing traditional utensils and introducing multi-functional utensils with multiple prongs
2. Experimental Gastronomy - Opportunity for innovation in developing experimental foods and an elevated dining experience
3. Plant-based Cuisine - Opportunity to capitalize on the growing trend towards plant-based diets and offer innovative plant-based dishes
Industry Implications
1. Food and Hospitality - Industry can introduce creative utensil designs and experimental culinary events catering to evolved dining experiences
2. Design and Tableware - Industry can focus on introducing sustainable and innovative tableware designs that enhance the dining experience
3. Health and Wellness - Industry can capitalize on offering healthy plant-based cuisine and dietary alternatives
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