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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
Pages 186
eBook ISBN 9781351271967
Subjects Engineering & Technology, Food Science & Technology
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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 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 21|4 pages
The importance of the multidisciplinary approach in sustainable food packaging design
ByA. Pallaro, C.L. Remondino
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
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 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
