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International Journal of Food Design 5.1&2 is out now
Wednesday, January 13, 2021

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

 

Creative Tastebuds 2020

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

 

To meat or not to meat?

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

 

Children as food designers: The potential of co-creation to make the healthy choice the preferred one

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