International Journal of Food Design 5.1&2 is out now
Intellect is pleased to announce that International Journal of Food Design 5.1&2 is out now!
Special Issue: ‘Creative Tastebuds 2020’
To find out more about the special issue and journal, click here >> https://www.intellectbooks.com/international-journal-of-food-design
All articles are available Open Access via the links below
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.
Issue 5.1&2
Editorial
SUSANNE HØJLUND, MICHAEL BOM FRØST AND OLE G. MOURITSEN
Articles
Design and ‘umamification’ of vegetable dishes for sustainable eating
OLE G. MOURITSEN AND KLAVS STYRBÆK
Familiarity trumps playfulness: Exploring children’s preferences for playful design of vegetables
SUNMIN MAY HWANG, SARAH ALFALAH, JIEUN MISA KWON AND BARRY KUDROWITZ
Designing sustainable food experiences: Rethinking sustainable food tourism
JONATAN LEER
Essays
LOUISE BECK BRØNNUM, ASMUS GAMDRUP JENSEN AND CHARLOTTE VINTHER SCHMIDT
Dealing with excess consumption: Moving beyond redeem, replace and reduce
LOTTE DALGAARD CHRISTENSEN AND BONNIE AVERBUCH
Teaching sensory science to practitioners can change what we eat
MARIE DAMSBO-SVENDSEN, BAT-EL MENADEVA KARPANTSCHOF AND MICHAEL BOM FRØST
Virtualizing our mouths: The sensorium and Instagram imagery
BERNARDINE (BEE) FARRELL
MARTINA GALLER, ANTJE GONERA AND PAULA VARELA
Figurations of taste: Sensing sustainable alternatives together
SUSANNE HØJLUND
Sustainability, health and consumer insights for plant-based food innovation
FEDERICO J.A. PEREZ-CUETO
Ethics, moral and moralization: Sustainability in food education
KAREN WISTOFT
Rethinking food well-being as reconciliation between pleasure and sustainability
LISELOTTE HEDEGAARD AND VALERIE HÉMAR-NICOLAS
