When Traditional Dish Meets Ethical Awareness
Fostering Conscious Dining Habits Among Asians Rooted in Traditional Food Beliefs
Y. Chen (TU Delft - Industrial Design Engineering)
Hendrik N.J. Schifferstein – Mentor (TU Delft - Form and Experience)
M. Filippi – Mentor
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Abstract
This graduation project explores how Asians, particularly in regions where shark fin is traditionally served, navigate food choices at formal banquets when confronted with a culturally symbolic dish, shark fin soup. The project focuses on how traditional food beliefs influence decision-making and how individuals balance ethical awareness with emotional tensions in response to family and societal expectations. The project seeks to identify opportunities for design to support more conscious dining practices in group settings.