ISSN: 20566522
Online ISSN: 20566530
First published in 2016
issues per volume
Current Issue:
Volume 3 / Issue 2 Free Issue
   Submit article   

Call for Papers

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.

See the full CfP here

 

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.

See the full CfP here 

 

 Download the Notes for Contributors

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 Behavior 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.

Tags:
Your tags: Please login or register if you don't have a user account.
Latest news
16th January 2019
Film International 16.4 is now available
Read more Read more
15th January 2019
Call for submissions for special issue of Northern Lights: ‘Europe at the crossroads: Cinematic takes’.
Read more Read more
15th January 2019
Call for Contributions: An International Arts & Wellbeing Conference: ‘Building Bridges’ in Applied Arts and Health
Read more Read more

Related Book

Consumer Culture

Related Book

Design for Business

Related Book

Design for Business

Related Book

Food Democracy

Related Book

Taiwan by Design