Abstract:

Our research article aims to promote a method based on the identification of new creative hypotheses from the application of an inverse to the conventional process for the design of dishes, with the will to be able to understand and explain better, not only the different variables that make up this type of product and its interactions, but also the methodological alternatives that can be derived from them, often omitted in other analyzes based on a single perspective, drawn from the extrapolation of past trends.

This methodology has as main objective to represent alternatives based on the variables determined by the aprioristic characteristics of the foods that are going to contain the dish, which serve as referents in the first stage of the design process (conceptualization of innovative products).

The development of our objects pursues the sequence of specific actions to carry out the identification of new product ideas, unlike other methodologies that include other areas of business strategy.

Therefore, when we refer to the inclusion and use of research methods as a tool to improve the design process of dishes, we will understand that these are Design Design's own actions, where the designer's sensitivity is used and based on the logic, imagination, intuition and systemic reasoning to explore the possibilities of what it could be and to create the desired results that benefit the end user.

Keywords:

Ceramic, crockery, reverse methodology, strategy, design, end user.