Description
FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food.
This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.
Table of Contents
Educating people about food
Playing with food: Reconfiguring the gastronomic experience through play
F.A. Bertran & D. Wilde
An interdisciplinary design led investigation into change—a design led experiment with cuisine
T. Lynch & M. Niimi
Investigation of Chinese enclave in Milan to encourage the openness: Food business as a breakthrough point
M. Pillan & S. He
Innovation design for food
C.L. Remondino, B. Stabellini, P. Tamborrini & A. Gaiardo
Designing the integration of familiar agriculture in the supply chain for the gastronomic sector in Rio de Janeiro
I. Bursztyn & L.C. Martins
Using design methodologies to problematise the dominant logic of current culinary pedagogy
A. Woodhouse & R. Mitchell
Design as pedagogy: Giving culinary arts students agency over their learning
R. Mitchell & A. Woodhouse
Integrated food studies education and research: Challenges and potentials for integration and reflection
M.W. Hansen & S.R. Hansen
Experiencing food
Effect of nostalgia triggered by sound on flavor perception
F. Leonor, J. Lake & M. Guerra
“A Saudade Portuguesa”. Designing a dialogical food narrative
R. Bonacho, M. Pires & C. Viegas
Designing for the senses through food design and psychophysiology
R. Mota, P. Mata, H. Vilaseca, R. Bonacho & M. Carvalho
Threading tradition—a path for innovation with methylcellulose threads
M. Santos, P. Gabriel, P. Mata, P. Fradinho & A. Raymundo
Edible affinities: How memories shape our food
P. Gabriel & P. Mata
LX design with food
T. Marat-Mendes
Integrating design and food studies: Learning by design or getting a sense of different contexts?
M.H. Larsen
What is sedimented in the cup: Perceptions of Turkish coffee drinking experience
H. Nihal Bursa & Z.M. Galip Koca
Carved offerings: Butter sculpture as a valuable centerpiece of American dairy culture
A. Sophie Slesinger
Tourism experience through food design: Case of the city of Phuket
A. Krasae-in & N. Rodjanathum
Designing for/with food
Design and development of a lunchbox to carry healthy meals
V. Duarte
Tableware design as a method for weight reduction
N. Cinovics
The importance of the multidisciplinary approach in sustainable food packaging design
A. Pallaro & C.L. Remondino
Eating while walking: Social facilitation as agent
A. Stephen
Place setting: Restaurant serviceware design to reconnect the diner with the food system
N. Bender & Y.S. Tan
Experimental dialogue between food design and brand creation: The example of EUROPARQUE rebranding
P. Marcelo
Understanding rice consumption and encouraging consumer empathy through design thinking
A. Castanho, L.M. Cunha, J.C. Oliveira, M. Guerra & C. Brites
Designing of new system for presenting nutritional information on foods
A. Pires, C. Viegas & R. Bonacho
A new trend in food preservation: Antimicrobial packaging
K.N. Turhan
Food for thought
The Heterotopias of food: Spaces and (other) places in food practices
D.J. Virgen Castro, T.D. Olsen Tvedebrink & I. Martínez de Albeniz
The cooking space: Dialogues between house and food
M. Sanchez Salvador
Architecture and gastronomy: Crossing disciplinary fields
M. Sanchez Salvador
Angela Carter: Receiving literature through food & design
R. Bonacho, M. Pires, C. Viegas, A. Coelho & A. Sousa
The ethical question of animal rights and its narrative representation in two Portuguese literary utopias
J.E. Reis
Deconstructing situated cultural differences: A case study of traditional food retail systems in India
T. Dhadphale
Designing sustainable productive chains: The case of community oyster from Alagoas – Brazil
M.C.C. Pimenta, I. Bursztyn & I.B.A. Torre
The presence of authenticity in the second season of the reality show MasterChef Brazil
J. Falchetti
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- 電子書籍
- 天文ガイド2017年4月号
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- 和書
- 虹色天気雨 小学館文庫
