目次

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 Experiencing food 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 T. Marat-Mendes Integrating design and food studies: Learning by design or getting a sense of different contexts? M.H. Larsen 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 V. Duarte Tableware design as a method for weight reduction N. Cinovics The importance of the multidisciplinary approach in sustainable food packaging design A. Pallaro & C.L. Remondino Eating while walking: Social facilitation as agent A. Stephen 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 P. Marcelo 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 K.N. Turhan 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 J.E. Reis Deconstructing situated cultural differences: A case study of traditional food retail systems in India T. Dhadphale 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 J. Falchetti