Experiencing and Envisioning Food : Designing for Change.

Format:

Book

Author/Creator:

Bonacho, Ricardo, author.

Contributor:

Eidler, Mariana.

Massari, Sonia.

Pires, Maria José.

Language:

English

Subjects (All):

Food--Congresses.

Food.

Sustainability--Congresses.

Sustainability.

Genre:

Conference papers and proceedings

Physical Description:

1 online resource (263 pages)

Edition:

1st ed.

Place of Publication:

Milton : Taylor & Francis Group, 2024.

Summary:

Experiencing and Envisioning Food: Designing for Change contains papers on gastronomy, food design, sustainability, and social practices research as presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portugal, 28-30 April 2022).

Contents:

Cover

Half Title

Title Page

Copyright Page

Table of Contents

Preface

Committee Members

Feeding change: Feeding minds and transforming food systems through design. A Guide to the Proceedings of the 3rd International Conference on Food Design and Food Studies

Gastronomy: A design-centric paradigm shift through interdisciplinary collaboration

Design for gastronomy

"Secret Seasoning": Exploring the playful potential of eating first-hand

Human-nonhuman interactions for the complexity of gastronomy

Ceramics in Portuguese sweet pastry: A recipe for knowledge preservation and the reinvention of tradition

Proximity Index forMenus: The case of Culinária da Terra food service (Rio de Janeiro, Brazil)

Strategies for promoting sustainable development goals in restaurants

Co-creating a meaningful food literary experience. A Taste of Cascais

Design for gastronomy, nutrition and health

Ice cream therapy: Designing a food alternative to oral liquid nutrition supplements

Motivating NCDs patients with better dietary experience

Paths for reducing sugar intake in Portugal: Main findings from the SUGAR Project

Research and education: Bridging data and values for concrete action in transdisciplinary food practices

Food design education

Making sheep milk consumption more attractive through positive product interaction

Chefs as change-makers: Updating a creativity model for sustainable Haute Cuisine

Changing the world, one meal at a time: Critical &amp

fictional approaches in design education

Cooking in health care - a new approach to a new profession

Food Design in China - A visual analysis based on VOSviewer

Food Design as a link between design and gastronomy in higher education

Design for social innovation

The contribution of gastronomy tourism to the branding strategy of a city.

Co-creating commensality

Transformative Times - Rethinking Food

Hunger challenges in the land of plenty: How design can change the paradox of food waste

Food and celebrations: The fanid as a food heritage

The "Matchmaker": From food &amp

literary studies to reception &amp

memory studies

Designing food and sustainability: Feeding our planet with a purpose

Food design for sustainability

Feeding the metropolis. Exploring ways to map food procurement in Barcelona

Making data digestible

Depicting the Setúbal Peninsula cuisine. Influences from the sea, mountains, and river in the regional food and restaurant models

Ecolabel SOU Sustainability Origin UFRJ: Entrepreneurship and innovation in gastronomy

A semi-systematic literature review of design in open source agriculture

Envisioning sustainable futures through co-creation of cocoa food products

Taxonomic system of organoleptic representation: A case study in the northof Portugal

Gastronomic culture and design education

Development and acceptance of sourdough breads fermented by endogenous yeasts of Pyrus communis, Malus domestica and Pistacia lentiscus

The sustainable food design hub: A transdisciplinary approach for ecological transition

Fostering empathy and co-learning skills to drive companies towards sustainability 2030. Design thinking as a metabolic approach

Circular food waste biomaterials design for the food industry: Exploring itspotential

Author index.

Notes:

CC BY-NC-ND

Description based on publisher supplied metadata and other sources.

ISBN:

9781040108390

1040108393

9781040108482

1040108482

9781003386858

1003386857

OCLC:

1430659269