20.500.12556/RUL-172804 Razvoj modne kolekcije skozi raziskovanje senzoričnih izkušenj Development of fashion collection through exploration of sensory experiences Namen magistrskega dela je bil razvoj avtorske kolekcije oblačil skozi poglobljeno raziskovanje senzoričnih izkušenj in razumevanje, kako izoblikovane vizualne preference posameznika vplivajo na njegovo kreativno izražanje. Teoretični del je temeljil na preučevanju osnovnih čutov, zlasti okusa, ki je bil obravnavan v dvojni vlogi, kot fizična zaznava in kot estetska presoja. Raziskava je v nadaljevanju razširila pojem koncepta okusa v povezavi z družbenimi vplivi, kulturnimi povezavami ter osebno kreativno identiteto. Teoretična analiza se je osredotočala na zgodovinske in sodobne povezave med kulinariko in modo ter hrano v kontekstu sodobnega marketinškega sredstva modne industrije. Raziskovanje je vključevalo iskanje vzporednic estetike oblačenja in slaščičarstva v baroku ter estetske značilnosti 20. let 20. stoletja, ki so predstavljali pomembno vizualno in konceptualno oporo v eksperimentalnem delu. Osnovno izhodišče eksperimentalnega dela je bila delavnica raziskovanja oblikovalske identitete, »Pet čutov«, ki je služila kot podlaga za analizo osebnih vizualnih referenc in ozaveščanje lastnega kreativnega izraza. Sledil je prenos principov slaščičarskih tehnik na tekstilne materiale, z zgledom v izbranih zgodovinskih obdobjih, ki so predstavljali izhodišče za eksperimentiranje s konvencionalnimi in hibridnimi tehnikami nabiranja, žigosanja in nalaganja. Najuspešnejši tekstilni eksperimenti so bili sočasno nadgrajeni skozi kolažiranje v oblačila in silhuete sodobne ženske kolekcije. Na podlagi celostnega raziskovalnega in eksperimentalnega procesa magistrskega dela se je izkazalo, da je “okus” posameznika v kontekstu mode rezultat prepleta senzorične zaznave, osebnih izkušenj in kulturnih dražljajev. Obstajajo povezave med kulinaričnimi principi grajenja in okraševanja ter oblikovalskimi principi v modi, ki se izražajo tako skozi tekstilne tehnike kot tudi v tvorjenju oblačilnih silhuet. Delavnica »Pet čutov« se je izkala kot učinkovit metodološki okvir za razumevanje senzoričnega odziva in osebnih estetskih preferenc, ki so se neposredno prenesle v oblikovalska izhodišča in osvetlila avtorsko identiteto. Kolekcija "Bake it till you make it!" je z uspešnim prenosom slaščičarskih vizualnih elementov in senzoričnih asociacij na tekstil potrdila tezo, da je okus večplasten koncept, ki presega zgolj fiziološko zaznavo in postane močno orodje kreativnega izražanja. The aim of the master’s thesis was the development of an original clothing collection through in-depth research of sensory experiences and an understanding of how an individual’s formed visual preferences influence their creative expression. The theoretical part was based on the study of the basic human senses, with a particular focus on taste, which was considered in a dual role, as a physical perception and as an aesthetic judgment. The research further expanded the concept of taste by examining its relation to social influences, cultural contexts, and personal creative identity. The theoretical analysis focused on historical and contemporary connections between culinary art and fashion, as well as food in the context of a modern marketing tool within the fashion industry. The research included an exploration of aesthetic parallels between dressing and pastry-making in the Baroque period, and the stylistic characteristics of the 1920s, both of which provided strong visual and conceptual support in the experimental part of the thesis. The foundation of the experimental work was the design identity exploration workshop titled Five Senses, which served as a starting point for analysing personal visual references and becoming aware of one’s own creative expression. This was followed by the translation of pastry-making principles into textile materials, inspired by selected historical periods that served as the basis for experimentation with conventional and hybrid techniques such as gathering, embossing, and layering. The most successful textile experiments were further developed into garments and silhouettes through a collage process, forming a contemporary women’s collection. Based on the comprehensive research and experimental process of the thesis, it was shown that an individual's “taste” in the context of fashion is the result of an interplay between sensory perception, personal experience, and cultural stimuli. There are notable parallels between culinary principles of construction and decoration and design principles in fashion, expressed through both textile techniques and the shaping of garment silhouettes. The Five Senses workshop proved to be an effective methodological framework for understanding sensory responses and personal aesthetic preferences, which were directly translated into design approaches and helped reveal the author’s creative identity. The collection Bake it till you make it! successfully transferred pastry-related visual elements and sensory associations into textile, confirming the thesis that taste is a multi-layered concept that goes beyond mere physiological perception and becomes a powerful tool of creative expression. čuti okus moda kulinarika estetika barok umetnost 20. let 20. stoletja tekstilne tehnike senses taste fashion food aesthetics Baroque 1920s art textile techniques true false false Slovenski jezik Angleški jezik Magistrsko delo/naloga 2025-09-11 09:03:16 2025-09-11 09:03:18 2025-10-24 03:58:55 0000-00-00 00:00:00 2025 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 1970-01-01 107519 26357.pdf 26357.pdf 1 13F7678B5135B46D7382936BB9BD0417 3a40f4fdd5c085f0c3707aca47cee4b70f16b4241c202c25c10fe1be211437c7 3db2df74-8edd-11f0-9328-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=216853 Naravoslovnotehniška fakulteta 0 0 0