Experiencing Food

Designing Sustainable and Social Practices: Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugal
1. Auflage 2022
ISBN: 978-0-367-49547-3
Verlag: CRC Press

Buch, Englisch, 148 Seiten, Format (B × H): 174 mm x 246 mm, Gewicht: 277 g

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.

Autoren/Hrsg.

Bonacho, Ricardo

Pires, Maria José

Lamy, Elsa Cristina Carona de Sousa

Fachgebiete

• Geisteswissenschaften Design Produktdesign, Industriedesign
• Technische Wissenschaften Bauingenieurwesen Bauingenieurwesen
• Sozialwissenschaften Sport | Tourismus | Freizeit Kochen, Essen, Trinken
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Preface. Papers.

Über Autor(innen)

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.