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.
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
Special Issue – Healthy Eating
Article submission deadline: 1 April 2019
This special issue would like to emphasise the importance of the ethical, cultural, social and emotional perspectives on healthy eating and how these might be influenced by design. To give just a few examples of questions that we would like to answer with this special issue: Could interventions to stimulate healthy eating be more social? What does this mean for design? Can (or should?) design / designers change our current obesogenic food environment? What design principles should designers of food, of communication about food or of food environments adopt? What is the role of current and future technological developments for this area? Could personalized food printing offer a solution? What new sensor technology will assist people in tracking their food behaviour? How should designers deal with the complexity of healthy eating? We welcome both empirical work and theoretically-informed design case studies since both are needed to creatively tackle the above and the many other questions in this field.
Special Issue – Materiality between food and design
Full paper due: 1 June 2019
This special issue wants to focus on the world of food in its relationship with the design of materials, inquiring both the role of materials in shaping the experience of food and vice versa, the food potential in generating meaningful material experiences.
To give just a few examples of questions that we would like to address: Could food sources be introduced to the vast world of production materials? Is it possible for designers to consider the idea of the edible materials as a viable cultural model for the reduction of waste? Considering food as a raw material, can it lead to new solutions and the development of alternative and more sustainable materials? Could we take into consideration the food aesthetic as a creative element to design materials? How could it influence the languages and aesthetics of the materials we are used to? How should designers deal with the relationship with new and traditional technologies to transform food into materials (3d printing, growing, low tech forming processes, and so on)? How have materials influenced the culture of food (preparation, conservation, fruition) and how have they affected and modified people's behaviour? Could we consider materials as facilitators and tool makers (metal and silicone, for example) for cooking and preparing food? Can materials participate in the staging of food and how? How do the food and the object’s materiality interact in different cultures (in the past, present, and future)?
We welcome both empirical work and theoretically-informed design case studies since both are needed to creatively tackle the above and many other questions in this field, especially those that address the issue from a cultural and speculative perspective.
All articles submitted should be original work and must not be under consideration by other publications.
The International Journal of Food Design (IJFD) is the first academic journal entirely dedicated to food design research and practice. We aim at creating a platform for researchers operating in the various disciplines that contribute to the understanding of food design: design applied to food and eating, or food and eating investigated from a design perspective. 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
Advisory Board
Emily Baltz
Pratt Institute, School of Visual Arts, USA
Morgaine Gaye
Nottingham Trent University, UK
Victor Margolin
University of Illinois, USA
Herb Meiselman
Herb Meiselman Training and Consulting, USA
Pedro Reissig
FADU, Universidad de Buenos Aires, Argentina
Editorial Board
Michael Bom Frost
University of Copenhagen, Denmark
Jamie Horwitz
Iowa State University, USA
Sara Jaeger
Plant & Food Research, New Zealand
Susan Leduc Taylor
The New School, USA
Nicolas Maffei
Norwich University of the Arts
Sonia Massari
University of Illinois Urbana Champaign, USA
Richard Mitchell
Otago Polytechnic, New Zealand
Fabio Parasecoli
New York University, USA
Job Ubbink
California Polytechnic State University, USA
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 (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
