Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.
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Food design methods to inspire the new decade. Agency-centered design. Toward 2030 |
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1 | (7) |
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Designing with a fork: Lessons from past urban foodscapes for the future |
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8 | (8) |
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Feeding new alternatives: Reducing plastic in the take-away industry |
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16 | (6) |
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Food system photographic portraits: A necessary urban design agenda |
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22 | (8) |
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Gastronomic potential and pairings of new emulsions of vegetable origin |
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30 | (5) |
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#Foodporn vintage, food depiction - from symbolic to desire |
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35 | (3) |
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Where interaction design meets gastronomy: Crafting increasingly playful and interactive eating experiences |
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38 | (9) |
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Sustainability on the menu: The chef's creative process as a starting point for change in haute cuisine (and beyond) |
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47 | (5) |
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`Squid Inc': Designing transformative food experiences |
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52 | (7) |
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Beyond product-market fit: Human centered design for social sustainability |
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59 | (4) |
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Designing menus to shape consumers' perception of traditional gastronomy: Does it work for the Portuguese Alentejo cuisine? |
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63 | (4) |
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Seaweeds: An ingredient for a novel approach for artisanal dairy products |
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67 | (6) |
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Introduction of seaweeds in desserts: The design of a sea lettuce ice cream |
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73 | (7) |
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From industry to the table: The tableware sector in Portugal |
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80 | (4) |
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Designing grassroots food recovery circuits in urban Romania |
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84 | (7) |
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Food Design Dates: Design-under-pressure activities in a cross-cultural and multidisciplinary online collaboration |
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91 | (7) |
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Development of dishes free from the main food allergens -- a case study |
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98 | (6) |
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Integrating and innovating food design and sociology -- healthy eating |
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104 | (5) |
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Design, short food supply chain and conscious consumption in Rio de Janeiro |
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109 | (8) |
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From Asia to Portugal -- fermentation, probiotics and waste management in restaurants |
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117 | (7) |
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The experience of the natural world in a moment of fine dining -- interwoven approaches to sustainability |
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124 | (6) |
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Floating dish, a sustainable, interactive and fine dining concept |
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130 | (7) |
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| Author index |
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1. Ricardo Bonacho is an Assistant professor in Food Design at Estoril Higher Institute for Tourism and Hotel Studies in the MsC of Innovation in Culinary Arts, an Assistant Professor in Design Applied to Culinary Arts at School of Tourism and Maritime Technology, Higher Institute of Leiria, and a researcher at CIAUD - Research Center for Architecture, Urbanism and Design, Faculty of Architecture - University of Lisbon, where he received his PhD in Design. His main research interests are the relationship between Design and Food and the possible contributions to the teaching of Design in Culinary Arts and Gastronomy.
2. Maria José Pires is presently Adjunct Professor at Estoril Higher Institute for Tourism and Hotel Studies (ESHTE), where she coordinates the MSc course in Innovation and Culinary Arts, and a researcher at the University of Lisbon Centre for English Studies (ULICES/CEAUL), where she received her Ph.D. in Literature and Culture Studies/Food Studies. Besides having worked with the Group Making Sense of Food (Interdisciplinary.Net), she now co-coordinates the most recent interdisciplinary projects Receiving | Perceiving English Literature in the Digital Age and Gastronomic and Literary Tourism | Performance, Communication and Culture. Her current research interests are literature, culture, food studies and tourism.
3. E. Lamy is PhD in Agricultural Sciences (animal sciences field), being Assistant Researcher at University of Évora, since 2014, where she develops work in salivary biochemistry related with ingestive behaviour. Her main research interests are: 1) the relationship between the characteristics of the oral environment and food sensory perception and choices; 2) the search for salivary biomarkers of food intake. E. Lamy has published several articles in international peer-reviewed journals and book chapters. She has also expertise in editorial processes, as guest editor of special issues in international journals and as Associated Editor of the journal BMC Veterinary Research (Springer Nature). E. Lamy is presently teaching Physiology of Ingestive Behavior, participating in the supervision of national and international PhD, master and final degree students.
Rohkem infot Taylor & Francis e-raamatute kohta