Experiencing food : designing sustainable and social practices : proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November, 2019, Lisbon, Portugal / editors, Ricardo Bonacho, Maria José Pires, Elsa Cristina Carona de Sousa Lamy.

Format:

Book

Conference/Event

Author/Creator:

INTERNATIONAL CONFERENCE ON FOOD DESIGN AND FOOD S.

Contributor:

James Samuel Blank Fund.

Bonacho, Ricardo, editor.

Pires, Maria José, editor.

Lamy, Elsa Cristina Carona de Sousa, editor.

Taylor & Francis eBooks.

Conference Name:

International Conference on Food Design and Food Studies (2nd : 2019 : Lisbon, Portugal), creator.

Language:

English

Subjects (All):

Food--Social aspects.

Food--Social aspects--Congresses.

Food.

Sustainability--Congresses.

Sustainability.

Genre:

Conference papers and proceedings.

Physical Description:

1 online resource (x, 137 pages)

polychrome

Place of Publication:

Leiden, The Netherlands : CRC Press/Balkema, 2021.

System Details:

text file

Biography/History:

1. Ricardo Bonacho is an Assistant professor in Food Design at Estoril Higher Institute for Tourism and Hotel Studies in the MsC of Innovation in Culinary Arts, an Assistant Professor in Design Applied to Culinary Arts at School of Tourism and Maritime Technology, Higher Institute of Leiria, and a researcher at CIAUD - Research Center for Architecture, Urbanism and Design, Faculty of Architecture - University of Lisbon, where he received his PhD in Design. His main research interests are the relationship between Design and Food and the possible contributions to the teaching of Design in Culinary Arts and Gastronomy. 2. Maria José Pires is presently Adjunct Professor at Estoril Higher Institute for Tourism and Hotel Studies (ESHTE), where she coordinates the MSc course in Innovation and Culinary Arts, and a researcher at the University of Lisbon Centre for English Studies (ULICES/CEAUL), where she received her Ph.D. in Literature and Culture Studies/Food Studies. Besides having worked with the Group Making Sense of Food (Interdisciplinary.Net), she now co-coordinates the most recent interdisciplinary projects "Receiving Perceiving English Literature in the Digital Age" and "Gastronomic and Literary Tourism Performance, Communication and Culture". Her current research interests are literature, culture, food studies and tourism. 3. E. Lamy is PhD in Agricultural Sciences (animal sciences field), being Assistant Researcher at University of Évora, since 2014, where she develops work in salivary biochemistry related with ingestive behaviour. Her main research interests are: 1) the relationship between the characteristics of the oral environment and food sensory perception and choices; 2) the search for salivary biomarkers of food intake. E. Lamy has published several articles in international peer-reviewed journals and book chapters. She has also expertise in editorial processes, as guest editor of special issues in international journals and as Associated Editor of the journal BMC Veterinary Research (Springer Nature). E. Lamy is presently teaching Physiology of Ingestive Behavior, participating in the supervision of national and international PhD, master and final degree students.

Contents:

Cover

Half Title

Title Page

Copyright Page

Table of contents

Preface

Committee members

Food design methods to inspire the new decade. Agency-centered design. Toward 2030

1 DESIGN AND CREATIVITY FOR A MORESUSTAINABLEWORLD

1.1 Humans needs to be inspired to be moresustainable

2 TO ACHIEVE THE SDGS

2.1 Education and innovation in the agri-foodsector

3 DESIGNING FOR THE NEW DECADE. THELAST 10YEARS AND THE NEXT 10YEARS

3.1 My experience at Gustolab International

4 CONCLUSIONS

REFERENCES

Designing with a fork: Lessons from past urban foodscapes for the future

1 INTRODUCTION

2 PRE-INDUSTRIAL URBAN FOODSCAPES

2.1 The location of cities

2.2 Size and distribution of pre-industrial cities

2.3 The hinterland of pre-industrial cities

2.4 Food production within pre-industrial cities

2.5 Urban form: squares, streets and buildings inpre-industrial cities

3 CONTEMPORARY URBAN FOODSCAPES

3.1 From local foodsheds to global foodsheds

3.2 Sustainable cities for a sustainable future

3.3 How urban design can take lessons from thepast for more sustainable cities

4 CONCLUSION

Feeding new alternatives: Reducing plastic in the take-away industry

2 A FRAMEWORK FOR SUSTAINABILITY

2.1 Sustainable food design

2.2 The fate of disposable plastics

2.3 Understanding the system

3 CHANGING THE PARADIGM OFPACKAGING DESIGN

3.1 Understanding

3.2 Defining consumers, competition and materials

3.3 Sketching ideas

3.4 Prototyping and testing

3.5 Project proposal

4 CONCLUSION

REFERENCES

Food system photographic portraits: A necessary urban design agenda

1.1 Food and the city

1.2 The food system as an urban issue

1.3 Structure, methodology and aim

2 THE SURVEY ON PORTUGUESE REGIONALARCHITECTURE (IARP)

2.1 Context, goals and methodology

2.2 A sample of a photographic portray on food &urban form in IARP

3 THE SURVEY ON THE 20TH CENTURYARCHITECTURE IN PORTUGAL (IAPXX)

3.1 Context, goals and methodology

3.2 A sample of a photographic portray on food &urban form in IAPXX

4 DISCUSSION

Gastronomic potential and pairings of new emulsions of vegetable origin

1.1 Food industry and innovation

1.2 Spreads and mustards

1.3 Consumer trends and sensory evaluation

1.4 Food pairing and the online tool

2 MATERIALS AND METHODS

2.1 Samples

2.2 Gastronomic potential evaluation

2.3 Statistical analysis

3 RESULTS AND DISCUSSIONS

3.1 Gastronomic potential revealed

3.2 Foodpairing possibilities

ACKNOWLEDGEMENTS

#Foodporn vintage, food depiction

from symbolic to desire

1 WHAT IS #FOODPORN?

1.1 Religious and symbolic approach

1.2 Food depiction

Notes:

Conference proceedings.

Preface. Papers.

Includes bibliographical references and index.

Electronic reproduction. London Available via World Wide Web.

Description based on online resource; title from digital title page (viewed on November 03, 2020).

Local Notes:

Acquired for the Penn Libraries with assistance from the James Samuel Blank Fund.

Other Format:

Print version:

ISBN:

9781000285109

1000285103

9781000285086

1000285081

9781000285093

100028509X

9781003046097

1003046096

Publisher Number:

99986016426

Access Restriction:

Restricted for use by site license.