Tongue-Spoon

A Critical Design Edible Artefact

2025 | IED Bilbao, Master in Food Design | Project under the guidance and inspiration of tech designer Betiana Pavón

 

The Tongue-Spoon is an edible, hyperrealistic spoon in the shape of a human tongue—a speculative food design artefact that challenges the way we experience taste. Playing with the debunked “tongue map” myth, this project explores perception, expectation, and the psychology of eating, turning the act of tasting into an uncanny, self-referential experience.

​The image traces the evolution of the tongue map myth, from Hänig's 1901 study (misinterpreted as distinct taste zones) to later adaptations by Boring (1942), Haagen-Smit (1952), Schiffman (1995), and Marshall (2013). As discussed in Charles Spence's study, "The tongue map and the spatial modulation of taste perception", modern research confirms taste receptors are distributed across the tongue, yet the false taste map persists in popular belief.

Image representing the debunked tongue map, which falsely suggests that taste is localized in specific areas. Modern research confirms that all five basic tastes are detected across the tongue, with flavor perception shaped by smell, texture, and expectation rather than strict taste zones.

This screenshot from Rhino 8 shows the 3D modeling process for the Tongue-Spoon mold. The design is split into two mirrored halves, forming a cavity to shape the edible artifact.

3D printing made with Bambu PLA Basic; Printer: Bambu Lab X1 Carbon 04 nozzle; Printing time: 2h22m

A conceptual rendering of the Tongue-Spoon, an edible design artifact that challenges taste perception and sensory expectation. Generated using Midjourney AI, it explores the boundaries between eating and being eaten.

Concept & Inspiration:

For decades, the tongue map—the idea that different parts of the tongue detect specific tastes—has been widely accepted, despite being scientifically inaccurate. In reality, taste receptors are distributed throughout the tongue and beyond, as supported by Charles Spence's research in Gastrophysics: The New Science of Eating and recent studies such as Taste Perception: From the Tongue to the Brain. These works highlight that flavor perception is a multisensory experience, shaped by smell, texture, sound, and expectation as much as by taste itself.

The Tongue-Spoon is designed to challenge this misconception by mapping flavors onto the tongue’s anatomy, creating a deliberately misleading tasting experience:

  • The tip (Sweet): Infused with honey or vanilla to evoke natural pleasure responses.

  • The sides (Salty & Sour): A touch of sea salt and citric acid for contrast.

  • The center (Umami): Notes of miso, mushroom powder, or aged cheese.

  • The back (Bitter): Dark chocolate or espresso powder for intensity.

By licking, biting, or dissolving the spoon, users confront the illusion of localized taste perception, engaging in a multisensory dialogue between object and eater.

Process & Materials:

Developed as part of the 3 Days 3D Workshop led by Betiana Pavón (tech designer & researcher), this project combined AI-generated design, digital fabrication, and traditional food molding techniques:

  • AI Prototyping & Concept Development:

    • Used Luma Labs Genie AI to generate a 3D model from the prompt “spoon tongue.”

    • Exported and refined the model before creating a mold-ready form.

  • Mold Creation & Fabrication:

    • 3D-printed the form in PLA to create the positive mold.

    • Cast the food-safe silicone mold to shape the edible material.

  • Material & Sensory Strategy (potential considerations):

    • Conceptualized a layered, biscuit-like dough, integrating specific flavors into different taste zones.

    • Ensured the texture, breakdown, and mouthfeel aligned with the uncanny sensory experience.

Outcome & Reflection:

The Tongue-Spoon is not just a playful edible object; it is a conceptual probe that asks:

  • What do we really know about taste?

  • Why do myths persist despite scientific evidence?

  • How does expectation shape experience?

  • Where does the line between eating and being eaten blur?

By merging food design, gastrophysics, and speculative art, this project challenges the way we perceive sensory knowledge, self-consumption, and the emotional power of taste.