Table Of ContentEXPERIENCING FOOD, DESIGNING DIALOGUES
PROCEEDINGS OF THE 1ST INTERNATIONAL CONFERENCE ON FOOD DESIGN AND FOOD
STUDIES (EFOOD 2017), LISBON, PORTUGAL, 19–21 OCTOBER 2017
Experiencing Food, Designing
Dialogues
Editors
Ricardo Bonacho
CIAUD—Research Center for Architecture, Urbanism and Design, Lisbon School
of Architecture, Universidade de Lisboa, Lisbon, Portugal
Alcinda Pinheiro de Sousa
Centre for English Studies (ULICES), Universidade de Lisboa, Lisbon, Portugal
Cláudia Viegas
Higher Institute for Tourism and Hotel Studies, Estoril, Portugal
João Paulo Martins
CIAUD—Research Center for Architecture, Lisbon School of Architecture,
Universidade de Lisboa, Lisbon, Portugal
Maria José Pires
Higher Institute for Tourism and Hotel Studies, Estoril, Portugal
Sara Velez Estêvão
LABCOM.IFP, University of Beira Interior, Covilhã, Portugal
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ISBN: 978-1-138-57538-7 (Hbk + CD-Rom)
ISBN: 978-1-351-27196-7 (eBook)
Experiencing Food, Designing Dialogues – Bonacho et al. (Eds)
© 2018 Taylor & Francis Group, London, ISBN 978-1-138-57538-7
Table of contents
Preface ix
Committee members and keynote speakers xi
Educating people about food
Playing with food: Reconfiguring the gastronomic experience through play 3
F.A. Bertran & D. Wilde
An interdisciplinary design led investigation into change—a design led experiment with cuisine 7
T. Lynch & M. Niimi
Investigation of Chinese enclave in Milan to encourage the openness: Food business
as a breakthrough point 11
M. Pillan & S. He
Innovation design for food 15
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 19
I. Bursztyn & L.C. Martins
Using design methodologies to problematise the dominant logic of current culinary pedagogy 23
A. Woodhouse & R. Mitchell
Design as pedagogy: Giving culinary arts students agency over their learning 27
R. Mitchell & A. Woodhouse
Integrated food studies education and research: Challenges and potentials for integration
and reflection 31
M.W. Hansen & S.R. Hansen
Experiencing food
Effect of nostalgia triggered by sound on flavor perception 37
F. Leonor, J. Lake & M. Guerra
“A Saudade Portuguesa”. Designing a dialogical food narrative 41
R. Bonacho, M. Pires & C. Viegas
Designing for the senses through food design and psychophysiology 47
R. Mota, P. Mata, H. Vilaseca, R. Bonacho & M. Carvalho
Threading tradition—a path for innovation with methylcellulose threads 53
M. Santos, P. Gabriel, P. Mata, P. Fradinho & A. Raymundo
Edible affinities: How memories shape our food 57
P. Gabriel & P. Mata
LX design with food 61
T. Marat-Mendes
v
Integrating design and food studies: Learning by design or getting a sense
of different contexts? 65
M.H. Larsen
What is sedimented in the cup: Perceptions of Turkish coffee drinking experience 69
H. Nihal Bursa & Z.M. Galip Koca
Carved offerings: Butter sculpture as a valuable centerpiece of American
dairy culture 73
A. Sophie Slesinger
Tourism experience through food design: Case of the city of Phuket 77
A. Krasae-in & N. Rodjanathum
Designing for/with food
Design and development of a lunchbox to carry healthy meals 83
V. Duarte
Tableware design as a method for weight reduction 87
N. Cinovics
The importance of the multidisciplinary approach in sustainable food
packaging design 93
A. Pallaro & C.L. Remondino
Eating while walking: Social facilitation as agent 97
A. Stephen
Place setting: Restaurant serviceware design to reconnect the diner with the
food system 101
N. Bender & Y.S. Tan
Experimental dialogue between food design and brand creation: The example
of EUROPARQUE rebranding 105
P. Marcelo
Understanding rice consumption and encouraging consumer empathy through
design thinking 109
A. Castanho, L.M. Cunha, J.C. Oliveira, M. Guerra & C. Brites
Designing of new system for presenting nutritional information on foods 117
A. Pires, C. Viegas & R. Bonacho
A new trend in food preservation: Antimicrobial packaging 123
K.N. Turhan
Food for thought
The Heterotopias of food: Spaces and (other) places in food practices 129
D.J. Virgen Castro, T.D. Olsen Tvedebrink & I. Martínez de Albeniz
The cooking space: Dialogues between house and food 135
M. Sanchez Salvador
Architecture and gastronomy: Crossing disciplinary fields 141
M. Sanchez Salvador
Angela Carter: Receiving literature through food & design 147
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 153
J.E. Reis
vi
Deconstructing situated cultural differences: A case study of traditional food retail
systems in India 161
T. Dhadphale
Designing sustainable productive chains: The case of community oyster from
Alagoas – Brazil 165
M.C.C. Pimenta, I. Bursztyn & I.B.A. Torre
The presence of authenticity in the second season of the reality show MasterChef Brazil 169
J. Falchetti
Author index 173
vii
Experiencing Food, Designing Dialogues – Bonacho et al. (Eds)
© 2018 Taylor & Francis Group, London, ISBN 978-1-138-57538-7
Preface
Experiencing Food, Designing Dialogues was the theme of the 1st International Conference on Food
Design and Food Studies held in Portugal. It was organized by four institutions: Estoril Higher Institute
for Hotel and Tourism Studies, CIAUD—Research Center in Architecture, Urbanism and Design of the
Faculty of Architecture of the University of Lisbon, LABCOM.IFP—Research Unit of the University of
Beira Interior and ULICES—University of Lisbon Center for English Studies of the School of Arts and
Humanities of the University of Lisbon. The conference took place at the Faculty of Architecture of the
University of Lisbon on 19, 20 and 21 October 2017.
As a member of the organizing and executive committee establishing a liaison between the four institu-
tions, I am pleased to present the book Experiencing Food, Designing Dialogues, which brings together
the state of the art and the result of numerous researches by the authors who attended the 1st International
Conference on Food Design and Food Studies in Portugal.
This book comprises four sections. In the first one, “Educating people about food”, the authors present
research projects that explore our relationship with food and what we know about it—an approach to how
Design can contribute to a pedagogy of both the consumer and the culinary arts professionals who are
increasingly interested in Design as a tool and methodology.
In the second section, “Experiencing food”, the intermediation of gastronomy is approached through
sensoriality. The authors dwell on the sense of experimentation with food, how we relate to and experience
it from a variety of perspectives of Food Design and Food Studies.
As for the following section, “Designing for/with food”, we can find several studies about products,
services and food experiences that reflect the importance of design as methodology in the construction of
new objects and products.
In the final section, “Food for thought”, the interdisciplinarity of Design and Gastronomy through
new relationships and influences are explored, from architecture to literature we can find approaches
that allow us to reflect on food beyond the simple act of nourishing ourselves and its relation to other
disciplinary areas.
We hope that this book becomes useful for researchers in the field of Food Design and Food Studies,
as it contributes to a greater consolidation of the interdisciplinarity of food matters through Design and
Food Studies.
Ricardo Bonacho
Member of the Organizing and Executive Committees EFOOD 2017
Associate Researcher CIAUD, Universidade de Lisboa
ix
