Abstract:
The present invention generally relates to a system and methods by which the delivery of a food item for personal consumption may be facilitated. More specifically, the present invention is directed to systems and methods that include the use of simplified utensils by which food may be managed and prepared for consumption. Certain embodiments of the simplified utensils include one or flavoring retainers by which flavoring agents can be retained and conveyed to a diner or diners and the flavor of a food item altered during consumption of a food item.

Description:
[0001]    This application claims priority from U.S. Provisional Application No. 60/761,687 filed Jan. 24, 2006. 
     
    
     FIELD OF THE INVENTION 
       [0002]    The present invention generally relates to a system and methods by which the delivery of a food item for personal consumption may be facilitated. More specifically, the present invention is directed to systems and methods that include the use of simplified utensils by which food may be managed and prepared for consumption. Certain embodiments of the simplified utensils include one or flavoring retainers by which flavoring agents can be retained and conveyed to a diner or diners and the flavor of a food item altered during consumption of a food item. 
       BACKGROUND OF THE INVENTION 
       [0003]    While people of some cultures rely on their hands as the principal means to contact food and convey it to their mouths for consumption, other cultures rely primarily on one or more utensils to accomplish the task. 
         [0004]    The food utensils that are used by a culture can vary greatly. For example, people of China, Japan, Korea, and Vietnam traditionally have used generally equally shaped and sized sticks—commonly known as “chopsticks”—to manage food for consumption. Chopsticks can vary in length according to the task for which they are used (e.g., longer for cooking v. shorter for eating) and shape. (Chinese chopsticks taper slightly to a blunt end while Japanese chopsticks taper more to form a pointed end.) Chopsticks can be made from a variety of materials including wood, bamboo, and metal. They are operated with the thumb and fingers of one hand as tongs to pick up food to convey it to the mouth or to sweep food into the user&#39;s mouth or to create leverage—such as to separate edible portions from bones. 
         [0005]    Rather than relying generally on different sizes and shapes of a single utensil design, Western cultures developed a line of food utensils over time. Knives are believed to have been used in the West since prehistoric days for eating food. While shells were used in these same prehistoric times to convey liquid to a consumer&#39;s mouth, other material—such as wood or horn—came to be shaped into a utensil having a concave portion —or bowl—and a handle for this purpose. For centuries, Western cultures relied on these two utensils—a knife and a spoon—for eating. It is believed that sometime during the Medieval or Early Renaissance period, Western cultures came to adopt a tool—the fork—that was earlier developed in the Middle East for eating. The early fork had a handle and two tines. With time, forks with more tines were developed. The fork further evolved with time. The pastry fork has a broad single tine—to cut, for example, cake—and two other tines to eat the cake as with any fork. The “spork” is a hybrid utensil combining a series of tines at the leading edge of a bowl so that the utensil can be used as a fork and a spoon. A “knork” is a combination of the tines of a fork and the cutting edge of a knife—such as found in a pastry fork. 
         [0006]    Regardless of the utensil, the food item intended for consumption and any flavoring, spice, condiment or other element intended to complement flavor, texture, or other aspect of the main food item still remain separate from the utensil. As a result, the process of eating often requires having a component on which the food is placed or held during the eating process (such as a plate, bowl, or saucer), and one or more containers (such as bottles, boxes, or shakers) of the flavoring, spice, condiment, or other material that is intended to complement the main food item, plus the one or more utensils for the management and conveyance of the food item to the consumer&#39;s mouth. Storing all of these components, such that they were readily available for a consumer before, during and after the eating process, takes space. After the food is consumed, the components on which the food is placed so that the consumer can eat the food must be cleaned, dried, and returned to the storage area. This traditional method of consuming food is not only time consuming but also requires storage space such that all of the items can be made readily available. 
         [0007]    A demand therefore exists for a utensil that facilitates the process of consuming food. The present invention satisfies the demand. 
       SUMMARY OF THE INVENTION 
       [0008]    The present invention generally relates to a system and methods by which the management of a food item for personal consumption may be facilitated. More specifically, the present invention is directed to systems and methods that include the use of simplified utensils by which food may be managed and prepared for consumption. Certain embodiments of the simplified utensils include one or flavoring retainers by which flavoring agents can be retained and conveyed to a diner or diners and the flavor of a food item altered for consumption of a food item. Other embodiments include a utensil including a storage component by which food can be stored and discharged. 
         [0009]    An object of the present invention is to provide simplified system that facilitates the consumption of food. 
         [0010]    Another object of the present invention is to provide a simplified system by which food may be flavored. 
         [0011]    An added object of the present invention is to provide a simplified system for the storage of a food item and/or a flavoring element for the food. 
     
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS  
         [0012]    The preferred embodiments of the invention will be described in conjunction with the appended drawings provided to illustrate and not to the limit the invention, where like designations denote like elements, and in which: 
           [0013]      FIG. 1A  is an overhead drawing of a utensil according to the present invention including a flavoring retainer; 
           [0014]      FIG. 1B  is a side view of the embodiment shown in  FIG. 1A ; 
           [0015]      FIG. 1C  is a perspective view of the embodiment shown in  FIGS. 1A and 1B ; 
           [0016]      FIG. 1D  is a front view of the embodiment shown in  FIGS. 1A-1C ; 
           [0017]      FIG. 2A  is an overhead drawing of another embodiment of a utensil according to the present invention; 
           [0018]      FIG. 2B  is a side view of the embodiment shown in  FIG. 2A ; 
           [0019]      FIG. 2C  is a perspective view of the embodiment shown in  FIGS. 2A and 2B ; 
           [0020]      FIG. 2D  is a front view of the embodiment shown in  FIGS. 2A-2C ; 
           [0021]      FIG. 3A  is an overhead drawing of an additional embodiment of a utensil according to the present invention having tines; 
           [0022]      FIG. 3B  is a side view of the embodiment shown in  FIG. 3A ; 
           [0023]      FIG. 3C  is a perspective view of the embodiment shown in  FIGS. 3A and 3B ; 
           [0024]      FIG. 3D  is a front view of the embodiment shown in  FIGS. 3A-3C ; 
           [0025]      FIG. 3E  is an view from distal end of the embodiment shown in  FIGS. 3A-3D ; 
           [0026]      FIG. 4A  is an overhead drawing of an embodiment of a utensil according to the present invention having tines and a flavoring retainer; 
           [0027]      FIG. 4B  is a side view of the embodiment shown in  FIG. 4A ; 
           [0028]      FIG. 4C  is a perspective view of the embodiment shown in  FIGS. 4A and 4B ; 
           [0029]      FIG. 4D  is a front view of the embodiment shown in  FIGS. 4A-4C ; 
           [0030]      FIG. 5A  is an overhead drawing of another embodiment of a utensil according to the present invention and a flavoring retainer; 
           [0031]      FIG. 5B  is a side view of the embodiment shown in  FIG. 5A ; 
           [0032]      FIG. 5C  is a perspective view of the embodiment shown in  FIGS. 5A and 5B ; 
           [0033]      FIG. 5D  is a rear view of the embodiment shown in  FIGS. 5A-5C ; 
           [0034]      FIG. 6A  is an overhead drawing of an added embodiment of a utensil according to the present invention and a flavoring retainer; 
           [0035]      FIG. 6B  is a side view of the embodiment shown in  FIG. 6A ; 
           [0036]      FIG. 6C  is a perspective view of the embodiment shown in  FIGS. 6A and 6B ; 
           [0037]      FIG. 6D  is a rear view of the embodiment shown in  FIGS. 6A-6C ; 
           [0038]      FIG. 7A  is an overhead drawing of the embodiment of a utensil and a concave food management element; 
           [0039]      FIG. 7B  is a side view of an embodiment shown in  FIG. 7A ; 
           [0040]      FIG. 7C  is a perspective view of the embodiment shown in  FIGS. 7A and 7B ; 
           [0041]      FIG. 8A  is a front view of another embodiment of a utensil having a concave food management element; 
           [0042]      FIG. 8B  is a side cutaway view of the embodiment shown in  FIG. 8A ; 
           [0043]      FIG. 8C  is a perspective view of the embodiment shown in  FIGS. 8A and 8B ; 
           [0044]      FIG. 9A  is an overhead view of an added embodiment of a utensil having a flavoring retainer; 
           [0045]      FIG. 9B  is a side view the embodiment shown in  FIG. 9A ; 
           [0046]      FIG. 9C  is a perspective view of the embodiment shown in  FIGS. 9A and 9B  shown partially cutaway; 
           [0047]      FIG. 9D  is a front view of the embodiment shown in  FIGS. 9A-9C ; 
           [0048]      FIG. 10A  is a side view of an additional embodiment of a utensil having leading edges for management of a food item; 
           [0049]      FIG. 10B  is a side cutaway view of the embodiment shown in  FIG. 10A ; 
           [0050]      FIG. 10C  is a perspective view of the embodiment shown in  FIGS. 10A and 10B ; 
           [0051]      FIG. 10D  is a front view of the embodiment shown in  FIGS. 10A-10C ; 
           [0052]      FIG. 11A  is an overhead view of an embodiment of a utensil having a distal retainer; 
           [0053]      FIG. 11B  is a side view of the embodiment shown in  FIG. 11A ; 
           [0054]      FIG. 11C  is a perspective view of the embodiment shown in  FIGS. 11A and 11B ; 
           [0055]      FIG. 11D  is a front view of the embodiment shown in  FIGS. 11A-11C ; 
           [0056]      FIG. 12A  is a side view of an added embodiment of a utensil having spaced tines; 
           [0057]      FIG. 12B  is a rear view of the embodiment shown in  FIG. 12A ; 
           [0058]      FIG. 12C  is a perspective view of the embodiment shown in  FIGS. 12A and 12B ; 
           [0059]      FIG. 12D  is a front view of the embodiment shown in  FIGS. 12A-12C ; 
           [0060]      FIG. 12E  is another side view of the embodiment shown in  FIGS. 12A-12D ; 
           [0061]      FIG. 13A  is an embodiment of a utensil made from generally planar materials; 
           [0062]      FIG. 13B  is an embodiment of an edible utensil; 
           [0063]      FIG. 13C  is an embodiment of a utensil made from edible materials; 
           [0064]      FIG. 14A  is a front view of another embodiment of a utensil having a concave food management element; 
           [0065]      FIG. 14B  is a side cutaway view of the embodiment shown in  FIG. 8A  showing the plunger positioned fully within the chamber of the utensil; 
           [0066]      FIG. 14C  is a perspective view of the embodiment shown in  FIGS. 14A and 14B  showing the plunger extending from the distal end of the utensil; and 
           [0067]      FIG. 15  is a perspective view of an embodiment of a utensil having a concave food management element and a clear chamber with graduations that show the fill and/or contents of the chamber. 
       
    
    
     DETAILED DESCRIPTION OF PREFERRED EMBODIMENTS 
       [0068]    A food management utensil—also termed simply “utensil” herein—according to the present invention is identified in the appended drawings as  21 . The utensil  21  includes a body  22  having a proximate end  22 A and a distal end  22 B. The body  22  includes gripping area  31 —by which the utensil  21  may be partially or wholly manipulated—and a food management element  71 —by which a food item  221  (also termed “food” herein) can be managed for consumption such as altered in size or shape and/or flavored, colored, and/or spiced and/or heated or cooled, and/or retained and conveyed by cutting, jabbing, spooning, lifting, discharging, and/or extruding the food item. 
         [0069]    Certain embodiments of the utensil  21  according to the present invention include a flavoring retainer  121  by which a flavor element  151  is positionable during the course of consumption of the food item  221  so that the flavor, color, texture, spice, content, or temperature of the food item  221  may be thereby altered. 
         [0070]    One preferred embodiment of the utensil  21  having a flavoring retainer  121  is shown in  FIGS. 1A-1D . The embodiment of the utensil  21  shown in these drawings includes a food management element  71  having tines in a series  71 A such that the utensil  21  may be used much in the same way a traditional fork is used to manage and deliver food  221  to a diner for consumption. In this embodiment, the flavoring retainer  121  is comprised of a proximate retainer  122 —positioned generally close to the transition area  82  of the utensil  21 —which separates the food management element  71  from the gripping area  31 —and that, during the course of consumption of the food  221 , will be brought in generally close contact with at least the diner&#39;s nose. In the  FIG. 1A-1D  embodiment, the proximate retainer  122  is shown as a proximate aperture  122 A—defined by a proximate utensil wall  122 W—having a size that is generally larger than the size of any one of the distal retainers  123  positioned generally in line with the axis “A” along which the gripping area  31  is aligned. Each of the distal retainers  123  in this embodiment includes a distal aperture  123 A—positioned along the gripping area  31  and at a distance from the food management portion  72  of the utensil  21 —that is defined in size and shape by a distal aperture wall  123 W. A large size of the proximate retainer  122 —relative to the distal retainers  123 —permits a relatively larger flavor element  151 —including garlic, cheese, chocolate, or other fragrant or flavor element—to be positioned within the proximate aperture  122 A such that a fragrance or aroma may be more directly made available to the diner who uses the utensil  21 . Smaller flavor elements  151 —such as the same element  151  that may be inserted in the proximate retainer  122  or different flavor elements  151 , such as an individual leaf or a small bunch of leaves of an herb—may be placed in the distal retainers  123 . A flavor element  151  that exudes a fragrance or aroma upon being manipulated or crushed—such as herbs including thyme, basil, oregano, and lavender—will provide such fragrance or aroma during the course of a diner&#39;s use of the utensil because of the diner&#39;s manipulation of the gripping area  31  in which the distal retainers  123  are positioned. 
         [0071]      FIG. 2A  through  FIG. 2D  show another embodiment of a utensil  21  that is very similar to the utensil shown in  FIG. 1A through 1D  except that the food management element  71  includes a food management surface  72  shaped to form a bowl  72 B such that the utensil  21  may be used in ways similar to the ways a traditional spoon is used. As with the  FIG. 1A through 1D  embodiment, the utensil  21  shown in  FIG. 2A  through  FIG. 2D  includes a proximate retainer  122  and distal retainers  123 . 
         [0072]      FIG. 3A  through  FIG. 3E  show another embodiment of a utensil  21  according to the present invention in which the food management element  71  are tines  71 A in a series  71 A—such as  71 A 1 ,  71 A 2 ,  71 A 3 , and  71 A 4 —such that the utensil  21  may be used much in the same way a traditional fork is used to manage and deliver food  221  to a diner for consumption. Other embodiments of the utensil  21  may include a different number of tines  71 A in the series. The  FIG. 3A through 3E  embodiment of the utensil  21  includes a flavoring retainer  121  by which a flavor element  151  (shown in  FIG. 3C  as a herblike portion) is positionable during the course of consumption of the food item  221  so that the flavor of the food  221  may be thereby altered. The flavoring retainer  121  of this embodiment is a proximate retainer  122  that includes a proximate utensil wall  122 W that defines a trough-like shaped area  122 B that extends from a transition area  82  generally adjacent to the food management element  71  and in line with the central axis “A” along which the gripping area  31  and the utensil  21  is aligned, narrowing as the proximate retainer  122  terminates at the distal end  22 B of the utensil  21 . The flavor element  151  that may be received in the illustrated flavoring retainer  121  may be, in addition to solid material (such as the illustrated herb, or cheese or garlic), oil or other agent—a powder, aroma, fragrance, or perfume brushed or sprayed in the flavoring retainer  121 . Given the greater surface area  122 S of this embodiment of the proximate retainer  122 , a flavor element  151  positioned on it may produce a more powerful or longer lasting. fragrance or aroma relative to that which may be produced through use of a utensil having a smaller flavoring retainer  121 . 
         [0073]    An additional preferred embodiment of a utensil  21  according to the present invention is shown in  FIGS. 4A through 4D  in which the food management element  71  also includes a series  71 A of tines  71 A 1 ,  71 A 2 ,  71 A 3 , and  71 A 4  such that the utensil  21  may be used much in the same way a traditional fork is used to manage and deliver food  221  to a diner for consumption. The  FIG. 4A through 4D  embodiment of the utensil  21  includes a flavoring retainer  121 —similar to that which is shown in FIG. IA through FIG.  1 D—having a proximate retainer  122  and distal retainer  123 —the form of a series  123 SR of retainers  123 SR 1 ,  123 SR 2 ,  123 SR 3 ,  123 SR 4 , and  123 SR 5 . The proximate retainer  122  is positioned generally close to the transition area  82  so that when the food management element  71  of the utensil  21  is brought to the diner&#39;s mouth during consumption of the food  221  that which is positioned within the proximate retainer  122  will be brought close to the diner&#39;s nose. The proximate retainer  122  is shown in this embodiment as being of a generally larger size than any one of the retainers in the series  123 SR of distal retainers, such that the proximate aperture  122 A may retain an appropriately sized flavor element  151  (not shown). The distal retainers in the series  123 SR may gradually reduce in size as the series of retainers  125 A approach the distal area  22 B of the utensil  21  such as in the illustrated embodiment. The relatively larger size of the proximate aperture  122 A permits a larger flavor element  151 —including garlic, cheese, chocolate, or other fragrant or flavor element—to be brought in generally close contact with a diner&#39;s nose during the use of the utensil  21 . Smaller-sized flavor elements  151  may be placed in one or more of the distal retainers  123 —such as an individual leaf or a small bunch of leaves of an herb. The position of the series  123 SR of distal retainers in the gripping area  31  and relatively closer to the transition area  82  makes it more likely that a diner during manipulation of the utensil  21  will come into repeated contact with that which is placed in the distal retainer. 
         [0074]    An added preferred embodiment of the utensil  21  is shown in  FIGS. 5A through 5D  and includes a flavoring retainer  121  in which the food management element  71  are also tines  71 A in a series  71 A 1 ,  71 A 2 ,  71 A 3 ,  71 A 4  such that the utensil  21  may be used much in the same way a traditional fork is used to manage and deliver a food item  221  to a diner for consumption. This embodiment is similar to that utensil  21  which is shown in  FIG. 1A through 1D  and  FIG. 4A through 4D  but includes a flavoring retainer  121  that extends largely the length of the gripping area  31  of the utensil. The flavoring retainer  121  of the  FIG. 5A  through  FIG. 5D  embodiment is an extended retainer  124  that includes an extended retainer wall  124 W that defines an extended retainer aperture  124 A which extends from a portion at the transition area  82  and toward the distal point  22 B of the utensil  21 . A flavoring retainer  121  such as this one permits a wide range of flavoring agents  151  to be inserted therein, including relatively larger fragrant and flavorful materials. 
         [0075]    An additional preferred embodiment of the utensil  21  having a flavoring retainer  121  is shown in  FIGS. 6A through 6D  in which the food management element  71  are tines  71 A in a series  71 A 1 ,  71 A 2 ,  71 A 3 ,  71 A 4  such that the utensil  21  may be used much in the same way a traditional fork is used to manage and deliver food  221  to a diner for consumption. In the  FIG. 6A through 6D  embodiment of the utensil  21 , the flavoring retainer  121  is a proximately extended retainer  125  that includes a proximately extended retainer wall  125 W that defines a proximately extended retaining aperture  125 A that opens through the tines  71 A, expands distally through the transition area  82 , then as it extends along an axis “A” toward the distal end  22 B narrows through the gripping area  31 . The proximately extended retaining aperture  125 W provides separation  74  of the tines  71 A of the illustrated utensil  21  and a variable-sized space produced by the aperture  125 A for retention of one or more of a variety of flavor elements  151 . 
         [0076]      FIGS. 7A  through  FIG. 7C  illustrate another embodiment of a utensil  21  that includes having a flavoring retainer  121  and a food management element  71 . The food management element  71  includes a food management surface  72  sized and shaped to form a bowl  72 B such that the utensil  21  may be used in ways similar to the ways a traditional spoon is used. The flavoring retainer  121  in the illustrated embodiment is in the form of a flavoring retention chamber  127  which is defined in part by a chamber wall  127 W opening within the gripping area  31 . Within the chamber wall  127 W one or more chambers  127 C may be positioned. In the embodiment of the utensil  21  shown in  FIGS. 7A through 7C , a plurality of chambers  127 C are positioned in a series of chambers  127 SC that they extend from the transition area  82  and toward the distal end  22 B along the gripping area  31  of the utensil  21 . One or more of the chambers  127 SC within the chamber series  1275 C of the illustrated embodiment is sized and shaped to receive and retain one or more different flavor elements  151 —such as a relatively larger solid material or one or more fragrant or aromatic materials in smaller form, such as in granular or powder form including a seasoning, sauce, or condiment, or an oil. The flavor element  151  may be discharged from one or more of the chambers  127 C and enter, for the food management surface  72  such as through the aperture  73  opening from the area  127 A defined by the chamber wall  127 W and the surface  72 . To facilitate such discharge, the gripping wall  31  may be generally flexible and one or more of the chambers  127 C may include a chamber wall  127 W that may be disrupted by, for example, pressure applied to the wall  127 W by pressure being applied to the gripping wall  31  such that the chamber  127 C opens and the flavor element  151  is received within the area  127 A. The flavor elements  151 —having a relatively smaller size, such as in small granular form or as a powder, or in liquid form—may enter on or around the food management surface  72  of the food management area  71  through a discharge aperture  73 . Alternatively, one or more of the chambers  127 C may include one or more doors  127 D that may open (such as shown in  FIG. 7B ) in response to manipulation by a user of the utensil  21 —such as of the gripping wall  31 —to permit the flavor element  151 —at least in part—to enter on or around the surface  72 . One or more of the chambers  127 C may be baffled to produce a stronger aroma during use of the utensil  21 . By manipulation of the gripping area  31  or one or more of the chambers  127 C, the chambers  127 C may be removable from the utensil  21  for individual manipulation by the user and application of flavoring, spice, texture or temperature. In such a separable embodiment of the one or more chambers  127 C, the chambers may include little or no covering of the flavor element  151  so that the flavor element  151  may be used with little or no other effort by the diner. 
         [0077]      FIGS. 8A  through  FIG. 8C  show another embodiment of a utensil  21  having a flavoring retainer  121  in which the food management element  71  includes a surface  72  forming a bowl  72 B such that the utensil  21  may be used in ways similar to the ways a traditional spoon is used. The utensil  21  includes a single flavoring retention chamber  127  within the gripping area  31  of the utensil  21  for the storage of a food item  221  or a flavor element  151  such that it may be readily discharged. The chamber can be charged with a neutral gas thereby permitting food  221  or the flavoring element  121  within the chamber to be discharged through the aperture  73 . 
         [0078]      FIG. 9A  through  FIG. 9D  show a similar embodiment of a utensil  21  having a flavoring retainer  121  in which the food management element  71  includes a surface  72  forming a bowl  72 B such that the utensil  21  may be used in ways similar to the ways a traditional spoon is used. The illustrated embodiment of the utensil  21  includes a chamber  127  within the gripping area  31  of the utensil  21  (shown in  FIG. 9C ) in which food item  221  or a flavor element  151  may be stored for discharge such as onto or around the surface  72  through a discharge aperture  73 . The discharge of the flavor element  151  may be facilitated by the application of pressure to the gripping wall  31  of the utensil  21  in those embodiments of the utensil  21  in which the gripping wall  31  is generally flexible. As in embodiments of the utensil  21  of the  FIGS. 8A through 8C  embodiment, the chamber  127  may also be charged with a neutral substance that does not affect the flavor or taste of the food item  221  or flavor element  151  and by application of pressure—to the side walls  72 W of the transition area  72  (in the embodiments in which the side walls are flexible) the aperture  73  (which a flexible closure  73 C covers) may open for such discharge.  FIG. 9D  shows the embodiment of the utensil  21  with the cover  73 C open to provide aperture  73 .  FIGS. 9A and 9C  show the flexible cover  73 C closed. 
         [0079]      FIGS. 10A  through  FIG. 10D  illustrate embodiments of a utensil  21  having a flavoring retainer  121  in which the food management element  71  advantageously includes multiple management elements  77  that permit the utensil to function as a traditional fork or knife does or as chopsticks do. Specifically, the multiple management elements  77  include leading edges  77 A by which a food item  221  may be cut, management spacing  77 B that permit food  221  to be wedged thereinbetween as a pair of chopsticks are used, and tine-like elements  75 C so that food  221  may be placed thereon and lifted to a diner&#39;s mouth. The  FIGS. 10A through 10D  embodiment of utensil  21  also may include a chamber  127  in which food item  221  or a flavor element  151  may be stored for discharge such as onto the food management element  71 . The illustrated embodiment of the utensil  21  may include a aperture cover  73 C that through manipulation by the diner (shown partially open in  FIG. 10B ) may be opened to provide aperture  73  so to discharge flavor element  151  or food  221  on or about the food management element  71 . 
         [0080]      FIGS. 11A  through  FIG. 11D  illustrate another embodiment of a utensil  21  having a flavoring retainer  121  in which the food management element  71  advantageously includes tine-like management elements  77  that permit the utensil to function as a traditional fork does. In the illustrated embodiment of the utensil  21 , the flavoring retainer  121  is a distal retainer  123  extending from the gripping area  31  distant from the transition area  82  and food management area  71  but positioned such that the flavor elements  151  are touched and abraded by the diner&#39;s hand during manipulation of the utensil  21 . 
         [0081]      FIGS. 12A  through  FIG. 12E  show another embodiment of a utensil  21  advantageously including management elements  75  that permit the utensil to function in certain uses as a traditional fork is used. The  FIGS. 12A through 12E  embodiment of utensil  21  include a food management element  71  that includes spaced tines  77  that include pointed ends.  77 A and, with respect to at least certain of the tines, a sharpened edge  77 B or a serated edge  77 C. 
         [0082]      FIGS. 13A and 13B  show an embodiment of a utensil that can be formed from generally planar materials  901 A,  901 B joined together such that at least some appreciable moisture is retained within the materials  901 A,  901 B or on one or more inner surfaces  903 A,  903 B. Certain preferred embodiments include a flavor element  151  having a size and shape such that it may be inserted between the generally planar materials  901 A,  901 B and on one or more of the inner surfaces  903 A,  903 B. Upon joining of the planar materials  901 A,  901 B to form a planar unit  905  (shown in  FIG. 13B ) and application of heat or other processing—including microwaving, the utensil  21  may expand and adopt the desired shape as shown in  FIG. 13C . In those embodiments in which the planar materials  901 A,  901 B are made from edible substances—including potato, corn, tapioca or other starch, the entire utensil  21  may be consumed. 
         [0083]      FIG. 14A through 14C  show another embodiment of a utensil  21  having a flavoring retainer  121  in which the food management element  71  includes a surface  72  forming a bowl-like shape  72 B such that the utensil  21  may be used in ways similar to the ways a traditional spoon is used. The illustrated embodiment of the utensil  21  includes a single flavoring retention chamber  127  (shown in  FIG. 14B ) within the gripping area  31  of the utensil  21  for the storage of a food item or a flavor element  151  such that it may be readily discharged. The illustrated embodiment of the utensil  21  includes a system  701  for managing the contents  705  of the chamber  127  (shown partially in  FIG. 14B ). The contents  705  may be food  221  and/or a flavor element  151 . The system  701  illustrated in the  FIGS. 14A through 14C  embodiment includes a plunger  711  which by withdrawing it from the chamber  127  as shown in  FIG. 14C  contents  705  may be drawn through the aperture  73  and into the chamber  127 . By depressing the plunger  711 , the contents  705  may be discharged through the aperture  73  for consumption. This embodiment advantageously permits the diner to flavor a food item  221  through application of a flavor element  151  or to discharge the food item  221  that is intended for consumption. 
         [0084]      FIG. 15  illustrates another embodiment of the utensil in which the gripping area  31  is sufficiently clear so that a user can determine whether and to what extent the chamber  127  is filled. This embodiment of the utensil  21 , can include a system  701  for managing the contents of the chamber  127  such as a plunger  711  or a gas discharged system by the manipulation of which the food or flavor element can be discharged from the chamber  127  and onto the surface  72  for consumption. 
         [0085]    It will be understood that the embodiments of the present invention which have been described are illustrative of some of the applications of the principles of the present invention. Numerous modifications may be made by those skilled in the art without departing from the true spirit and scope of the invention.