The Transformative Nature of Food

Adaptation, Connectivity and Identity
1. Auflage 2026
ISBN: 978-1-041-08703-8
Verlag: Taylor & Francis Ltd

Buch, Englisch, 424 Seiten, Format (B × H): 156 mm x 234 mm

This book explores the process of food migration, adaptation and connections to cultural identities through the lens of food design research. Using design practice and methodology, it creates an awareness for the health and wellbeing of humanity’s ecosystems through identity and adaptation.  The book examines the evolving relationship between people and food, exploring how food transforms when it migrates to new cultures, adapting to local environments, ingredients, and practices. This leads to the creation of hybrid cultural practices and identities. Food adaptation affects the three integrated aspects of personal, social, and environmental connectivity, shaping individual and national identities while influencing sustainable food choices and practices., The book analyses food transformation from these three integrated perspectives, using examples from a variety of global contexts. Key questions include how food adaptation reconciles with new identities, the impact of cultural memories on food practices, and how can food design promote sustainable, transformative food cultures? Contributors from diverse backgrounds will use design to question and foster awareness of food’s role in human health, well-being, environmental sustainability and ecology.

The Transformative Nature of Food will be of value to academics and postgraduate students in food design, cultural studies, and environmental sustainability programs, as well as professionals in cultural and non-profit sectors. Government agencies focused on migration, tourism, agriculture, and local development will also find this research valuable for policy and program development.

Zielgruppe

Academic, Postgraduate, and Undergraduate Advanced

Autoren/Hrsg.

Daou, Dolly

Sarantou, Melanie

Fachgebiete

• Geowissenschaften Geographie | Raumplanung Humangeographie

Inhaltsverzeichnis

1. Introduction 2. Food Memories Within the Urban Interior of Marketplaces 3. Flavours of Resilience: Culinary Improvisation, Heritage, and Cultural Sustainability 4. Multispecies and Forest-Bathing 5. Performing With Technology and Food in Lithuania 6. Teaching Transformation Design Through Food: Shifting From User-Centred to Humanity-Centred Approaches 7. Food, Health, and Design: Rethinking Adaptation in a Changing World 8. Bridging the Beer and Concrete Industries: A System Design Approach for Reducing Waste and CO2 Emissions 9. Youths' Proposals for the Future of Food: The 2024 SDGs Design International Awards 10. Rewilding as Cultural Revitalisation: A Central European Perspective 11. Urban Artisanal Food Design for Resilience and Regeneration in Johannesburg, South Africa 12. Fermentation, Geopolitics, and Norms of Food: Series of Art Practices in a Design School 13. Anticipating and Deploying Sustainable Eating: Major Challenges and Difficulties 14. Conclusion 15. Epilogue: Edible Stories Through Design Narratives and Aesthetics

Über Autor(innen)

Dolly Daou (PhD) is an internationally recognised design researcher, educator, and leader. Dr Daou co-founded and is co-chair of the DRS Food Design Research Studio and the Food Think Tank at the Cumulus Association. With over 25 years of global experience and numerous high-ranking academic publications, she has received multiple awards and serves on the Advisory Board of Cindrebay University in Dubai. https://orcid.org/0000-0001-5113-818X

Melanie Sarantou (PhD) is a Professor of Social Design at Kyushu University in Japan. Her lecturing and research interests span the role of transformation design in arts-based research and design practices. Having edited numerous high-ranking books, her current research explores biotextile, food plants and the complexities of social fabrics to understand how to create and assess transformative change. https://orcid.org/0000-0003-2209-3191