Skip to main content
Taylor & Francis Group Logo
    Advanced Search

    Click here to search products using title name,author name and keywords.

    • Login
    • Hi, User  
      • Your Account
      • Logout
      Advanced Search

      Click here to search products using title name,author name and keywords.

      Breadcrumbs Section. Click here to navigate to respective pages.

      Book

      Experiencing Food, Designing Dialogues
      loading

      Book

      Experiencing Food, Designing Dialogues

      DOI link for Experiencing Food, Designing Dialogues

      Experiencing Food, Designing Dialogues book

      Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017

      Experiencing Food, Designing Dialogues

      DOI link for Experiencing Food, Designing Dialogues

      Experiencing Food, Designing Dialogues book

      Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017
      Edited ByRicardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires, Sara Velez Estêvão
      Edition 1st Edition
      First Published 2018
      eBook Published 2 August 2018
      Pub. Location London
      Imprint CRC Press
      DOI https://doi.org/10.1201/9781351271967
      Pages 186
      eBook ISBN 9781351271967
      Subjects Engineering & Technology, Food Science & Technology
      Share
      Share

      Get Citation

      Bonacho, R., de Sousa, A.P., Viegas, C., Martins, J.P., Pires, M.J., & Estêvão, S.V. (Eds.). (2018). Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017 (1st ed.). CRC Press. https://doi.org/10.1201/9781351271967

      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

      ByFerran Altarriba Bertran, Danielle Wilde

      chapter 2|4 pages

      An interdisciplinary design led investigation into change—a design led experiment with cuisine

      ByT. Lynch, M. Niimi

      chapter 3|4 pages

      Investigation of Chinese enclave in Milan to encourage the openness: Food business as a breakthrough point

      ByMargherita Pillan, Shushu He

      chapter 4|4 pages

      Innovation design for food

      ByC.L. Remondino, B. Stabellini, P. Tamborrini, A. Gaiardo

      chapter 5|4 pages

      Designing the integration of familiar agriculture in the supply chain for the gastronomic sector in Rio de Janeiro

      ByI. Bursztyn, L.C. Martins

      chapter 6|4 pages

      Using design methodologies to problematise the dominant logic of current culinary pedagogy

      ByA. Woodhouse, R. Mitchell

      chapter 7|4 pages

      Design as pedagogy: Giving culinary arts students agency over their learning

      ByR. Mitchell, A. Woodhouse

      chapter 8|4 pages

      Integrated food studies education and research: Challenges and potentials for integration and reflection

      ByM.W. Hansen, S.R. Hansen

      part 2|2 pages

      Experiencing food

      chapter 9|4 pages

      Effect of nostalgia triggered by sound on flavor perception

      ByFilipe Leonor, Jonny Lake, Manuela Guerra

      chapter 10|5 pages

      “A Saudade Portuguesa”. Designing a dialogical food narrative

      ByR. Bonacho, M. Pires, C. Viegas

      chapter 11|6 pages

      Designing for the senses through food design and psychophysiology

      ByR. Mota, P. Mata, H. Vilaseca, R. Bonacho, M. Carvalho

      chapter 12|4 pages

      Threading tradition—a path for innovation with methylcellulose threads

      ByM. Santos, P. Gabriel, P. Mata, P. Fradinho, A. Raymundo

      chapter 13|4 pages

      Edible affinities: How memories shape our food

      ByP. Gabriel, P. Mata

      chapter 14|4 pages

      LX design with food

      ByT. Marat-Mendes

      chapter 15|4 pages

      Integrating design and food studies: Learning by design or getting a sense of different contexts?

      ByM.H. Larsen

      chapter 16|4 pages

      What is sedimented in the cup: Perceptions of Turkish coffee drinking experience

      ByH. Nihal Bursa, Z. Mine Galip Koca

      chapter 17|3 pages

      Carved offerings: Butter sculpture as a valuable centerpiece of American dairy culture

      ByA. Sophie Slesinger

      chapter 18|4 pages

      Tourism experience through food design: Case of the city of Phuket

      ByA. Krasae-in, N. Rodjanathum

      part 3|2 pages

      Designing for/with food

      chapter 19|4 pages

      Design and development of a lunchbox to carry healthy meals

      ByV. Duarte

      chapter 20|5 pages

      Tableware design as a method for weight reduction

      ByN. Cinovics

      chapter 21|4 pages

      The importance of the multidisciplinary approach in sustainable food packaging design

      ByA. Pallaro, C.L. Remondino

      chapter 22|4 pages

      Eating while walking: Social facilitation as agent

      ByAwoniyi Stephen

      chapter 23|4 pages

      Place setting: Restaurant serviceware design to reconnect the diner with the food system

      ByNicholas Bender, Yi Si Tan

      chapter 24|4 pages

      Experimental dialogue between food design and brand creation: The example of EUROPARQUE rebranding

      ByPaulo Marcelo

      chapter 25|8 pages

      Understanding rice consumption and encouraging consumer empathy through design thinking

      ByA. Castanho, L.M. Cunha, J.C. Oliveira, M. Guerra, C. Brites

      chapter 26|5 pages

      Designing of new system for presenting nutritional information on foods

      ByA. Pires, C. Viegas, R. Bonacho

      chapter 27|3 pages

      A new trend in food preservation: Antimicrobial packaging

      ByK.N. Turhan

      part 4|1 pages

      Food for thought

      chapter 28|5 pages

      The Heterotopias of food: Spaces and (other) places in food practices

      ByD.J. Virgen Castro, T.D. Olsen Tvedebrink, I. Martínez de Albeniz

      chapter 29|5 pages

      The cooking space: Dialogues between house and food

      ByM. Sanchez Salvador

      chapter 30|5 pages

      Architecture and gastronomy: Crossing disciplinary fields

      ByM. Sanchez Salvador

      chapter 31|5 pages

      Angela Carter: Receiving literature through food & design

      ByR. Bonacho, M. Pires, C. Viegas, A. Coelho, A. Sousa

      chapter 32|7 pages

      The ethical question of animal rights and its narrative representation in two Portuguese literary utopias

      ByJosé Eduardo Reis

      chapter 33|4 pages

      Deconstructing situated cultural differences: A case study of traditional food retail systems in India

      ByT. Dhadphale

      chapter 34|4 pages

      Designing sustainable productive chains: The case of community oyster from Alagoas – Brazil

      ByM.C.C. Pimenta, I. Bursztyn, I.B.A. Torre

      chapter 35|4 pages

      The presence of authenticity in the second season of the reality show MasterChef Brazil

      ByJuliana Falchetti
      T&F logoTaylor & Francis Group logo
      • Policies
        • Privacy Policy
        • Terms & Conditions
        • Cookie Policy
        • Privacy Policy
        • Terms & Conditions
        • Cookie Policy
      • Journals
        • Taylor & Francis Online
        • CogentOA
        • Taylor & Francis Online
        • CogentOA
      • Corporate
        • Taylor & Francis Group
        • Taylor & Francis Group
        • Taylor & Francis Group
        • Taylor & Francis Group
      • Help & Contact
        • Students/Researchers
        • Librarians/Institutions
        • Students/Researchers
        • Librarians/Institutions
      • Connect with us

      Connect with us

      Registered in England & Wales No. 3099067
      5 Howick Place | London | SW1P 1WG © 2022 Informa UK Limited