International Journal of Food Design
International Journal of Food Design (Journal)
The International Journal of Food Design is the first academic, peer-reviewed journal entirely dedicated to food design research and practice. This journal is a platform for researchers and practitioners operating in the various disciplines that contribute to the understanding of food design. The editors are particularly interested in pushing the boundaries of research that connect aspects from culinary arts, hospitality, food science and culture from across various disciplines, such as design theory, design education, design history and industrial design.
We are pleased to announce that from the 2019 volume International Journal of Food Design is now open access. The journal does not charge APCs or submission fees. Articles are published under a Creative Commons license which allows users to read, download, copy, distribute, print, search, or link to the full texts of these articles.
To purchase print copies or earlier volumes visit Turpin.
Intellect is thrilled to announce that the International Journal of Food Design has been accepted onto Scopus. The journal received excellent feedback from the reviewer, calling it a 'thriving journal' and 'publishing material that is very highly cited'.
Principal Editor
Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl
Founding Editor
Francesca Zampollo
Founder of International Food Design Society
Associate Editor
Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu
Reviews Editor
Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu
How is design used to influence or modify any of the aspects influencing the eating experience? What design methods, processes or theories apply to the design of food or of the eating situation? How should we teach design methods and process theories applied to the design of food or eating situation? And more: is there a scope for a sub-discipline called food design history? Is there a space worth exploring between food history and design history? Between food culture and design culture? Is there a scope for a sub-discipline called food design thinking? Is there a scope for design methods and process particularly designed for food design? These are some of the questions that the articles collected by the IJFD aim to answer.
Principal Editor
Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl
Founding Editor
Francesca Zampollo
Founder of International Food Design Society
Associate Editor
Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu
Reviews Editor
Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu
Principal Editor
Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl
Founding Editor
Francesca Zampollo
Founder of International Food Design Society
Associate Editor
Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu
Reviews Editor
Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu
Principal Editor
Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl
Founding Editor
Francesca Zampollo
Founder of International Food Design Society
Associate Editor
Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu
Reviews Editor
Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu
All submissions must include a signed Open Access publishing agreement giving us your permission to publish your paper should it be accepted by our peer review panel.
Special Issue: Gastrophysics
Editors
Carlos Velasco (BI Norwegian Business School, Norway)
Charles Michel (Institut Paul Bocuse, France)
Charles Spence (University of Oxford, UK)
Deadline for submission of full papers: 31 December 2020
The emerging science of gastrophysics aims to integrate diverse perspectives on gastronomical sciences into a unified field of academic inquiry.
According to one definition, gastrophysics combines gastronomy and psychophysics in order to understanding what happens in the diner’s mind, in relationship to what happens in their mouths, as well as everything else (Spence 2017). In other words, the focus is on the science of the mind of the diner rather than on the science of the kitchen or cuisine (Spence and Youssef 2018). To date, much of the gastrophysics research has focused not so much on the relationships between the components of the food and perception, but rather on ‘the everything else’, that influence our multisensory food experiences. This includes the role of plateware, glassware, cutlery, multisensory atmospheres, brand touchpoints, food aesthetics, as well as numerous other factors (Spence 2017). As argued by Moller (2013), though, flavour ‘is not all in the brain’. For instance, hunger and satiety modulate hedonic perception. Interoceptive states modulate flavour appreciation, and food preferences are shaped by culture as well as education. Gastrophysics should therefore also be thought of as encompassing the study of everything from internal states to cultural influences on food experiences (Laudan 2013; Visser 1991).
Furthermore, it has also been suggested that gastrophysics is aligned with biophysics and chemistry, in that it aims to study the complex interactions in the science of cooking (Myhrvold, Young and Bilet 2011; Mouritsen 2012), the physics of food, ingredients, food processing and food technology (Knorr and Watzke 2019), and aspects of the physical basis for food quality, flavour, appreciation and adsorption in the human body (Mouristsen and Risbo 2012; though see also Spence and Youssef 2018).
With this Special Issue announcement, we call for investigations in the field of gastrophysics. Given the aims and scope of the journal, we are particularly interested in papers that incorporate aspects of applied insight and design. In particular, we are interested in works that integrate food design with other disciplinary approaches, such as experimental psychology, cognitive neuroscience, design, marketing, economics, anthropology, and culinary arts, among others, in the context of gastrophysics. As gastrophysics aims to expand our knowledge on the phenomena observed in gastronomy, we are also interested in evidence-based solutions to urgent human and planetary health issues. Our hope is that at the intersection of science and design we can foster awareness, behaviour change, and inspire strategies for innovation. We welcome empirical and theoretical work, as well as case studies documenting initiatives relevant to the field. We welcome research that looks into topics such as:
- Psychological and physicochemical influences of plateware, cutlery and glassware on food experiences.
- Multisensory food experiences.
- Multisensory marketing and food experiences.
- Digital technologies in the context of gastrophysics.
- Social aspects of dining.
- Gastrophysics in the times of self-isolation.
- Food aesthetics influences on food experience design.
- Gastrophysics for special needs groups, such as children and the elderly.
- Gastrophysics to improve health and wellbeing in cases of anosmia (aging populations, cancer patients, etc.).
- Gastrophysics to promote healthy and sustainable food consumption behaviours.
- Bringing back Home Economics: Gastrophysics for education.
- Using gastrophysics to reduce food waste and/or promoting plant-based diets.
- Gastrophysics and public policy strategies to promote human and planetary health (e.g., solutions in light of the climate crisis).
- Ethics of sensory nudging in the world of food and drink.
Please download the full CfP above.
Creative Tastebuds Symposium
Creative Tastebuds is a platform for interdisciplinary dialogue, practice and research on taste. Creative Tastebuds brings together scientists and innovators from different fields to enlarge knowledge and understanding of taste, mediated by creative practitioners of taste and art, stimulated by active audiences in inspiring venues.
The upcoming symposium is 3-4 May 2021 at Moesgaard Museum, Aarhus, Denmark. This time, the overall question is: How can our sense of taste save the planet?
Please find further information and the conference call for papers on Creative Tastebuds' website: http://creativetastebuds.dk/
Papers presented will be considered for inclusion in a future special issue of IJFD.
General Issues
All articles submitted should be original work and must not be under consideration by other publications.
The International Journal of Food Design is interested in pushing the boundaries of research that connects aspects from culinary arts, hospitality, food science, food culture, food marketing, eating behaviour and any other food discipline, with aspects from design theory, design education, industrial design, design history and any other design discipline. The journal welcomes contributions on, but is not limited to, topics such as food product design, food packaging, design for food, design with food, interior design, food events, sensory design, food system design, food service/management, food design history, food design theory and food design education.
The International Journal of Food Design is interdisciplinary and transdisciplinary: we welcome articles relating to more than one area of knowledge, articles that create bridges between disciplines, and articles that result from research teams made of scientists with unique expertise all contributing to the same research endeavour. The journal welcomes research articles, literature reviews, case studies and book reviews.
Journal contributors will receive a free PDF copy of their final work upon publication. Print copies of the journal may also be purchased by contributors at half price.
Principal Editor
Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl
Founding Editor
Francesca Zampollo
Founder of International Food Design Society
Associate Editor
Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu
Reviews Editor
Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu
Editorial Board
Ai Hisano
Kyoto University, Japan
Tracy Berno
Lincoln University, New Zealand
Michael Bom Frost
University of Copenhagen, Denmark
Jamie Horwitz
Iowa State University, USA
Nicolas Maffei
Norwich University of the Arts, UK
Sonia Massari
University of Illinois Urbana Champaign, USA
Richard Mitchell
Otago Polytechnic, New Zealand
André Martins Nogueira
Harvard T.H. Chan School of Public Health, USA
Fabio Parasecoli
New York University, USA
Edgar Rojas Rivas
Universidad de Ixtlahuaca, Mexico
Job Ubbink
University of Minnesota, USA
Psyche Williams-Forson
University of Maryland, USA
Advisory Board
Emily Baltz
Pratt Institute, School of Visual Arts, USA
Herb Meiselman
Herb Meiselman Training and Consulting, USA
Pedro Reissig
FADU, Universidad de Buenos Aires, Argentina
Susan Leduc Taylor
Centre de recherche du château de Versailles, France
Principal Editor
Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl
Founding Editor
Francesca Zampollo
Founder of International Food Design Society
Associate Editor
Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu
Reviews Editor
Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu
Contents
- Volume (4): Issue (1)
- Cover date: 2019
Contents
- Volume (4): Issue (2)
- Cover date: 2019
Contents
- Volume (3): Issue (1)
- Cover date: 2018
Contents
- Volume (3): Issue (2)
- Cover date: 2018
Contents
- Volume (2): Issue (1)
- Cover date: 2017
Contents
- Volume (2): Issue (2)
- Cover date: 2017
Contents
- Volume (1): Issue (1)
- Cover date: 2016
Contents
- Volume (1): Issue (2)
- Cover date: 2016
Principal Editor
Rick (H.N.J.) Schifferstein
Delft University of Technology, the Netherlands
H.N.J.Schifferstein@tudelft.nl
Founding Editor
Francesca Zampollo
Founder of International Food Design Society
Associate Editor
Barry Kudrowitz
University of Minnesota, USA
barryk@umn.edu
Reviews Editor
Fabio Parasecoli
New York University, USA
fabio.parasecoli@nyu.edu
