Fynn Eckstein

“Taste the difference”

The cutlery we use everyday normally is made from stainless steel. But for a long time other materials and alloys were used to produce cutlery, especially spoons were made from wood up to the 19th century. In other cultures especially where chopsticks are used the cutlery is still made from wood.


Within this project, I am asking the question of how material influences the way we eat and taste food. To create constant test conditions I will create a set of spoons which only differ in material. Besides a stainless steel version, there will be at least one wooden spoon and one plastic spoon.


As we all know taste differ. This is why I want to let everyone explore this on their own. All spoons will be displayed with a short information about the material. By serving, for example, a small bowl of rice the different spoons can be tasted. In the end, there will be small cards handed where you can write down your experience.


  • Question an everyday object.
  • Gaining information about the effects of different materials.
  • Rising an awareness of how we eat.

Update: Material/WIP  

The wooden spoon will be carved out of wild service tree wood. The plastic version will be made of PMMA(Plexiglas).

Left: The wooden spoon in comparison to the original stainless steel one.
Right: The mold to deep draw the plastic spoon.


Update: Final Results

From left to right: service tree wood, stainless steel, PMMA sanded


  1. What other materials are you going to try out? Will there also be edible spoons? The choice of meals you use to compare them is probably significant, too.

    1. I’m open to other suggestions in terms of material an edible spoon sounds interesting I’ll see what is possible. For the meal I thought of somthing that tastes not to intense to make it easier to focus on the spoon but I’m not sure if rice is the right solution.

  2. Have you come up with an eadible spoon idea yet? In a current project at Mediamatic, my friends develope soup bowls made of tempeh (molded soybeans). An easier option would be baking a spoon out of dough. It would be interesting how long you can eat with it before it dissolves or breaks!

    1. I thought about the edible spoon and there is quite a good solution on the market for Bowles, called füllet, witch is only made from water oil and a mix of flours but I haven`t tried it yet. At the moment I’m not sure if the edible spoon really fits the concept because I can not really imagine the comparability to the non edible spoons.

  3. Cool, I’m looking forward to testing out the different spoons!
    Here some material ideas:
    – stone / concrete
    – some sort of fabric
    – glass
    – paper / cardboard
    – fruit skin (e.g. melon, orange, coconut…)

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