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Experiencing Food, Designing Dialogues
DOI link for Experiencing Food, Designing Dialogues
Experiencing Food, Designing Dialogues book
Experiencing Food, Designing Dialogues
DOI link for Experiencing Food, Designing Dialogues
Experiencing Food, Designing Dialogues book
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ABSTRACT
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
part 1|2 pages
Educating people about food
chapter 1|4 pages
Playing with food: Reconfiguring the gastronomic experience through play
chapter 2|4 pages
An interdisciplinary design led investigation into change—a design led experiment with cuisine
chapter 3|4 pages
Investigation of Chinese enclave in Milan to encourage the openness: Food business as a breakthrough point
chapter 4|4 pages
Innovation design for food
chapter 5|4 pages
Designing the integration of familiar agriculture in the supply chain for the gastronomic sector in Rio de Janeiro
chapter 6|4 pages
Using design methodologies to problematise the dominant logic of current culinary pedagogy
chapter 7|4 pages
Design as pedagogy: Giving culinary arts students agency over their learning
chapter 8|4 pages
Integrated food studies education and research: Challenges and potentials for integration and reflection
part 2|2 pages
Experiencing food
chapter 9|4 pages
Effect of nostalgia triggered by sound on flavor perception
chapter 10|5 pages
“A Saudade Portuguesa”. Designing a dialogical food narrative
chapter 11|6 pages
Designing for the senses through food design and psychophysiology
chapter 12|4 pages
Threading tradition—a path for innovation with methylcellulose threads
chapter 15|4 pages
Integrating design and food studies: Learning by design or getting a sense of different contexts?
chapter 16|4 pages
What is sedimented in the cup: Perceptions of Turkish coffee drinking experience
chapter 17|3 pages
Carved offerings: Butter sculpture as a valuable centerpiece of American dairy culture
chapter 18|4 pages
Tourism experience through food design: Case of the city of Phuket
part 3|2 pages
Designing for/with food
chapter 21|4 pages
The importance of the multidisciplinary approach in sustainable food packaging design
chapter 23|4 pages
Place setting: Restaurant serviceware design to reconnect the diner with the food system
chapter 24|4 pages
Experimental dialogue between food design and brand creation: The example of EUROPARQUE rebranding
chapter 25|8 pages
Understanding rice consumption and encouraging consumer empathy through design thinking
chapter 26|5 pages
Designing of new system for presenting nutritional information on foods
part 4|1 pages
Food for thought