Experiencing Food, Designing Dialogues
Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017
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
Educating people about food
Playing with food: Reconfiguring the gastronomic experience through play
F.A. Bertran & D. Wilde
An interdisciplinary design led investigation into change—a design led experiment with cuisine
T. Lynch & M. Niimi
Investigation of Chinese enclave in Milan to encourage the openness: Food business as a breakthrough point
M. Pillan & S. He
Innovation design for food
C.L. Remondino, B. Stabellini, P. Tamborrini & A. Gaiardo
Designing the integration of familiar agriculture in the supply chain for the gastronomic sector in Rio de Janeiro
I. Bursztyn & L.C. Martins
Using design methodologies to problematise the dominant logic of current culinary pedagogy
A. Woodhouse & R. Mitchell
Design as pedagogy: Giving culinary arts students agency over their learning
R. Mitchell & A. Woodhouse
Integrated food studies education and research: Challenges and potentials for integration and reflection
M.W. Hansen & S.R. Hansen
Effect of nostalgia triggered by sound on flavor perception
F. Leonor, J. Lake & M. Guerra
“A Saudade Portuguesa”. Designing a dialogical food narrative
R. Bonacho, M. Pires & C. Viegas
Designing for the senses through food design and psychophysiology
R. Mota, P. Mata, H. Vilaseca, R. Bonacho & M. Carvalho
Threading tradition—a path for innovation with methylcellulose threads
M. Santos, P. Gabriel, P. Mata, P. Fradinho & A. Raymundo
Edible affinities: How memories shape our food
P. Gabriel & P. Mata
LX design with food
Integrating design and food studies: Learning by design or getting a sense of different contexts?
What is sedimented in the cup: Perceptions of Turkish coffee drinking experience
H. Nihal Bursa & Z.M. Galip Koca
Carved offerings: Butter sculpture as a valuable centerpiece of American dairy culture
A. Sophie Slesinger
Tourism experience through food design: Case of the city of Phuket
A. Krasae-in & N. Rodjanathum
Designing for/with food
Design and development of a lunchbox to carry healthy meals
Tableware design as a method for weight reduction
The importance of the multidisciplinary approach in sustainable food packaging design
A. Pallaro & C.L. Remondino
Eating while walking: Social facilitation as agent
Place setting: Restaurant serviceware design to reconnect the diner with the food system
N. Bender & Y.S. Tan
Experimental dialogue between food design and brand creation: The example of EUROPARQUE rebranding
Understanding rice consumption and encouraging consumer empathy through design thinking
A. Castanho, L.M. Cunha, J.C. Oliveira, M. Guerra & C. Brites
Designing of new system for presenting nutritional information on foods
A. Pires, C. Viegas & R. Bonacho
A new trend in food preservation: Antimicrobial packaging
Food for thought
The Heterotopias of food: Spaces and (other) places in food practices
D.J. Virgen Castro, T.D. Olsen Tvedebrink & I. Martínez de Albeniz
The cooking space: Dialogues between house and food
M. Sanchez Salvador
Architecture and gastronomy: Crossing disciplinary fields
M. Sanchez Salvador
Angela Carter: Receiving literature through food & design
R. Bonacho, M. Pires, C. Viegas, A. Coelho & A. Sousa
The ethical question of animal rights and its narrative representation in two Portuguese literary utopias
Deconstructing situated cultural differences: A case study of traditional food retail systems in India
Designing sustainable productive chains: The case of community oyster from Alagoas – Brazil
M.C.C. Pimenta, I. Bursztyn & I.B.A. Torre
The presence of authenticity in the second season of the reality show MasterChef Brazil
Ricardo Bonacho is an Assistant professor in Food Design at Estoril Higher Institute for Tourism and Hotel Studies in 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, an Invited Professor at University of Beira Interior and a researcher at CIAUD - Research Center for Architecture, Urbanism and Design, Faculty of Architecture - University of Lisbon. His main research interests are the relationship between Design and Gastronomy and the possible contributions to the teaching of Design in Culinary Arts.
Alcinda Pinheiro de Sousa has been teaching the introductory level course "Visual Culture" at Faculdade de Letras, Universidade de Lisboa, since 2007. She is interested in the intersection between this field of studies and Food Design. Alcinda is an Associate Professor of English, having written a PhD dissertation on the poet and visual artist William Blake, specifically on his views of art and science. Although particularly interested in Digital Humanities since the late 1990s, she has recently developed with colleagues a research project in Digital Humanities, and the first results were published in The International Journal of the Book (Common Ground, 2013, 2014, 2016).
Cláudia Viegas is Assistant Professor at Estoril Higher Institute for Tourism and Hotel Studies. She teaches courses in Health and Food, Food Physiology, Nutrition, and Dietetics, and Food Safety and Nutrition. Her main research interests are related to Public Health concerning Food, Nutrition and Lifestyles, specifically the strategies that allow people to engage in good real food, in order do promote good nutrition and health. As a nutritionist she started her career in ICA (2000-2005), a catering company, as a member of the Quality Department.
João Paulo Martins obtained his PhD in Architecture by Universidade Técnica de Lisboa (2006). He is principal investigator in the research project "Modern furnishing. The work of the Furniture Acquisition Commission in the scope of the Directorate-General of Buildings and National Monuments. 1940-1974" and investigator in the research project "Design in Portugal (1960-1974): the actions, actors and repercussions of the Art, Industrial Architecture and Industrial Design Nuclei of the National Institute of Industrial Research (INII)".
Maria José Pires is presently Adjunct Professor at Estoril Higher Institute for Tourism and Hotel Studies (ESHTE), Portugal, where she coordinates the MSc course in Innovation and Culinary Arts. She is also a researcher at the University of Lisbon Centre for English Studies, where she received her Ph.D. in Literature and Culture Studies/Food Studies. Besides having worked with the Group Making Sense of Food, 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.
Sara Velez Estêvão is an Assistant Professor in design at the Faculty of Arts and Letters of the University of Beira Interior and researcher with the LABCOM.IFP, Communication, Philosophy, and Humanities Research Unit at the same university. She holds a PhD in communication design from the Faculty of Fine Arts, University of Lisboa. Her current research focus is the author Vilém Flusser and his possible contributions to a communication design theory. Her main research interests are design theory, mediation of design objects, design and politics and the social impacts and ethical issues of design.