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.
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