ABSTRACT
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). The contributions explore potential solutions to current problems in the food system, and outline scenarios on the future of food and nutrition. The book aims at academics and professionals that interact with the food sector.
TABLE OF CONTENTS
part |43 pages
Gastronomy: A design-centric paradigm shift through interdisciplinary collaboration
chapter |7 pages
Ceramics in Portuguese sweet pastry: A recipe for knowledge preservation and the reinvention of tradition
chapter |5 pages
Proximity Index for Menus: The case of Culinária da Terra food service (Rio de Janeiro, Brazil)
part |23 pages
Design for gastronomy, nutrition and health
chapter |8 pages
Ice cream therapy: Designing a food alternative to oral liquid nutrition supplements
chapter |7 pages
Paths for reducing sugar intake in Portugal: Main findings from the SUGAR Project
part |46 pages
Research and education: Bridging data and values for concrete action in transdisciplinary food practices
chapter |7 pages
Making sheep milk consumption more attractive through positive product interaction
chapter |5 pages
Chefs as change-makers: Updating a creativity model for sustainable Haute Cuisine
chapter |7 pages
Changing the world, one meal at a time: Critical & fictional approaches in design education
part |36 pages
Design for social innovation
chapter |4 pages
Transformative Times – Rethinking Food The case for looking at extremes when researching food-related systems
chapter |5 pages
Hunger challenges in the land of plenty: How design can change the paradox of food waste
part |86 pages
Designing food and sustainability: Feeding our planet with a purpose
