عنوان
پدید آورنده
موضوع
رده
TX353
TX353
کتابخانه
محل استقرار
INTERNATIONAL STANDARD BOOK NUMBER
(Number (ISBN
1351271946
(Number (ISBN
9781351271943
Erroneous ISBN
9781138575387
TITLE AND STATEMENT OF RESPONSIBILITY
Title Proper
Experiencing Food, Designing Dialogues :
General Material Designation
[Book]
Other Title Information
Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017 /
First Statement of Responsibility
editors, Ricardo Bonacho [and 5 others].
.PUBLICATION, DISTRIBUTION, ETC
Place of Publication, Distribution, etc.
London :
Name of Publisher, Distributor, etc.
CRC Press,
Date of Publication, Distribution, etc.
2018.
PHYSICAL DESCRIPTION
Specific Material Designation and Extent of Item
1 online resource
CONTENTS NOTE
Text of Note
Cover; Half Title; Title Page; Copyright Page; Table of Contents; Preface; Committee members and keynote speakers; Educating people about food; Playing with food: Reconfiguring the gastronomic experience through play; An interdisciplinary design led investigation into change-a design led experiment with cuisine; Investigation of Chinese enclave in Milan to encourage the openness: Food business as a breakthrough point; Innovation design for food; Designing the integration of familiar agriculture in the supply chain for the gastronomic sector in Rio de Janeiro
Text of Note
Edible affinities: How memories shape our foodLX 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; Carved offerings: Butter sculpture as a valuable centerpiece of American dairy culture; Tourism experience through food design: Case of the city of Phuket; Designing for/with food; Design and development of a lunchbox to carry healthy meals; Tableware design as a method for weight reduction
Text of Note
The Heterotopias of food: Spaces and (other) places in food practicesThe cooking space: Dialogues between house and food; Architecture and gastronomy: Crossing disciplinary fields; Angela Carter: Receiving literature through food & design; 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
Text of Note
The importance of the multidisciplinary approach in sustainable food packaging designEating while walking: Social facilitation as agent; Place setting: Restaurant serviceware design to reconnect the diner with the food system; Experimental dialogue between food design and brand creation: The example of EUROPARQUE rebranding; Understanding rice consumption and encouraging consumer empathy through design thinking; Designing of new system for presenting nutritional information on foods; A new trend in food preservation: Antimicrobial packaging; Food for thought
Text of Note
Using design methodologies to problematise the dominant logic of current culinary pedagogyDesign as pedagogy: Giving culinary arts students agency over their learning; Integrated food studies education and research: Challenges and potentials for integration and reflection; Experiencing food; Effect of nostalgia triggered by sound on flavor perception; "A Saudade Portuguesa". Designing a dialogical food narrative; Designing for the senses through food design and psychophysiology; Threading tradition-a path for innovation with methylcellulose threads
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SUMMARY OR ABSTRACT
Text of Note
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.
TOPICAL NAME USED AS SUBJECT
Food.
Products liability-- Food.
COOKING-- General.
Food.
Products liability-- Food.
(SUBJECT CATEGORY (Provisional
CKB-- 000000
DEWEY DECIMAL CLASSIFICATION
Number
641
.
3
Edition
23
LIBRARY OF CONGRESS CLASSIFICATION
Class number
TX353
PERSONAL NAME - ALTERNATIVE RESPONSIBILITY
Bonacho, Ricardo
Estêvô, Sara Velez.
Martins, Joô Paulo.
Pires, Maria José.
Sousa, Alcinda Pinheiro de.
Viegas, Cláudia.
CORPORATE BODY NAME - PRIMARY RESPONSIBILITY
International Conference on Food Design and Food Studies (EFOOD 2017)(1st :2017 :, Lisbon, Portugal)
ORIGINATING SOURCE
Date of Transaction
20200822163043.0
Cataloguing Rules (Descriptive Conventions))
pn
ELECTRONIC LOCATION AND ACCESS
Electronic name
مطالعه متن کتاب [Book]
Y
