Analysis of Emotion in the Design of Dough Beverage Containers

Dining table is not only a place to gather for food and drink, but it also the art and culture of people throughout time. Related cultural traditions and rituals pass from generation to generation through the utensil use as significantly as the victuals. Persian lifestyle and culture has long played a major role in shaping the dining table utensil. The contemporary designs, however, are not much indicative of the Persian heritage particularly in case of dishes for drinks. Crystal and porcelain dishes modelled on Chinese, Japanese and Czech designs clutter in the market. In addition, most people do not show much willingness to include dishes with old design on their table. The aim of this study is to extract physical characteristics emotionally affective while drinking. In so doing, a semi-structured interview and three experiments to test users’ feelings and examine their form preferences were arranged based on emotional design approach. Provided that the goblet with tulip- shape outweighs other goblet samples, it can satisfy the emotional dimension of the design. Modelled on Qajar style of goblet and decanter, the design would be able to highly affect user’s feelings and identity and meet their expectations regarding pleasurable usage.