| Description |
1 online resource (x, 137 pages) |
| Contents |
Cover -- Half Title -- Title Page -- Copyright Page -- Table of contents -- Preface -- Committee members -- Food design methods to inspire the new decade. Agency-centered design. Toward 2030 -- 1 DESIGN AND CREATIVITY FOR A MORESUSTAINABLEWORLD -- 1.1 Humans needs to be inspired to be moresustainable -- 2 TO ACHIEVE THE SDGS -- 2.1 Education and innovation in the agri-foodsector -- 3 DESIGNING FOR THE NEW DECADE. THELAST 10YEARS AND THE NEXT 10YEARS -- 3.1 My experience at Gustolab International -- 4 CONCLUSIONS -- REFERENCES |
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Designing with a fork: Lessons from past urban foodscapes for the future -- 1 INTRODUCTION -- 2 PRE-INDUSTRIAL URBAN FOODSCAPES -- 2.1 The location of cities -- 2.2 Size and distribution of pre-industrial cities -- 2.3 The hinterland of pre-industrial cities -- 2.4 Food production within pre-industrial cities -- 2.5 Urban form: squares, streets and buildings inpre-industrial cities -- 3 CONTEMPORARY URBAN FOODSCAPES -- 3.1 From local foodsheds to global foodsheds -- 3.2 Sustainable cities for a sustainable future -- 3.3 How urban design can take lessons from thepast for more sustainable cities |
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4 CONCLUSION -- Feeding new alternatives: Reducing plastic in the take-away industry -- 1 INTRODUCTION -- 2 A FRAMEWORK FOR SUSTAINABILITY -- 2.1 Sustainable food design -- 2.2 The fate of disposable plastics -- 2.3 Understanding the system -- 3 CHANGING THE PARADIGM OFPACKAGING DESIGN -- 3.1 Understanding -- 3.2 Defining consumers, competition and materials -- 3.3 Sketching ideas -- 3.4 Prototyping and testing -- 3.5 Project proposal -- 4 CONCLUSION -- REFERENCES -- Food system photographic portraits: A necessary urban design agenda -- 1 INTRODUCTION -- 1.1 Food and the city |
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1.2 The food system as an urban issue -- 1.3 Structure, methodology and aim -- 2 THE SURVEY ON PORTUGUESE REGIONALARCHITECTURE (IARP) -- 2.1 Context, goals and methodology -- 2.2 A sample of a photographic portray on food & urban form in IARP -- 3 THE SURVEY ON THE 20TH CENTURYARCHITECTURE IN PORTUGAL (IAPXX) -- 3.1 Context, goals and methodology -- 3.2 A sample of a photographic portray on food & urban form in IAPXX -- 4 DISCUSSION -- Gastronomic potential and pairings of new emulsions of vegetable origin -- 1 INTRODUCTION -- 1.1 Food industry and innovation -- 1.2 Spreads and mustards |
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1.3 Consumer trends and sensory evaluation -- 1.4 Food pairing and the online tool -- 2 MATERIALS AND METHODS -- 2.1 Samples -- 2.2 Gastronomic potential evaluation -- 2.3 Statistical analysis -- 3 RESULTS AND DISCUSSIONS -- 3.1 Gastronomic potential revealed -- 3.2 Foodpairing possibilities -- 4 CONCLUSIONS -- ACKNOWLEDGEMENTS -- REFERENCES -- #Foodporn vintage, food depiction -- from symbolic to desire -- 1 WHAT IS #FOODPORN? -- 1.1 Religious and symbolic approach -- 1.2 Food depiction -- REFERENCES |
| Summary |
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 |
| Notes |
Conference proceedings |
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Preface. Papers |
| Bibliography |
Includes bibliographical references and index |
| Notes |
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 |
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Online resource; title from digital title page (viewed on November 03, 2020) |
| Subject |
Food -- Social aspects -- Congresses
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Sustainability -- Congresses
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TECHNOLOGY -- Food Science.
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COOKING -- General.
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Food -- Social aspects
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Sustainability
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| Genre/Form |
Conference papers and proceedings
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| Form |
Electronic book
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| Author |
Bonacho, Ricardo, editor
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Pires, Maria José, editor
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Lamy, Elsa Cristina Carona de Sousa, editor
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| ISBN |
9781000285109 |
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1000285103 |
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9781000285086 |
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1000285081 |
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9781000285093 |
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100028509X |
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9781003046097 |
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1003046096 |
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