International Journal of Food Design 4.2 is out now
Intellect is thrilled to announce that International Journal of Food Design 4.2 is out now and all articles are available Open Access!
For more information about the journal including submissions and call for papers support, click here >> https://www.intellectbooks.com/international-journal-of-food-design
Access issue 4.2 from Ingenta >> https://www.ingentaconnect.com/content/intellect/ijfd/2019/00000004/00000002
Aims & Scope
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.
Issue 4.2
Articles
The specifics of food design: Insights from professional design practice
Marielle Bordewijk and Hendrik N. J. Schifferstein
Émotions à la carte: Exploring emotional paradoxes through edible DIY-Materials for product design
Santiago de Francisco Vela and Camilo Ayala-Garcia
Designing with microbial cellulose to feed new biological cycles
Nitzan Cohen, Emma Sicher and Seçil Uğur Yavuz
Book Reviews
Food Futures: How Design and Technology Can Reshape Our Food System, Chloé Rutzerveld (2018)
Albert Fuster
The Sausage of the Future, Carolien Niebling (2017)
Ray Hu
