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International Journal of Food Design 2.1 – out now!

Intellect is delighted to announce that the new issue of International Journal of Food Design (2.1) is now available.

 

This special issue of IJFD is dedicated to examining and promoting education for and from Food Design. This issue is interested in recording different experiences, ideas and strategies of what and how Food Design is taught, learned and, most of all, approached in different educational contexts and formats.

 

For more information about this issue, please click here or email katy@intellectbooks.com.

 

Articles within this issue include (partial list):

 

Food, research, design: What can food studies bring to food design education?

Authors: Fabio Parasecoli

Page Start: 15

As the presence and visibility of food design grows in academia, synergies are particularly promising with food studies, which promotes and practises the analysis of cultural, social and political issues concerning the production, distribution and consumption of food in its material and cultural aspects, as well as in its social and political implications. The analytical tools developed in food studies have the potential to inform and integrate the practical applications that food design focuses on, whilst food design methods can help food studies scholars to include applied approaches in their work. The article presents three cases in which food studies analysis and methods were introduced in educational formats otherwise focussed – explicitly or not explicitly – on design.

 

Designing urban agriculture education for social justice: Radical innovation through Farm School NYC

Authors: Kristin Reynolds

Page Start: 45

The aim of this article is to explore how food and gastronomy can be integrated within the discipline of design. The first part of the study explores the parallel between gastronomy and design from two perspectives: as system and as sciences. The second part focuses on the special context of Catalonia, where the work of the chef Ferran Adrià has radically transformed gastronomy and, as a consequence, created a network of institutions, designers and studios centered on food.

The last part describes several projects carried out at ELISAVA, which were based on three areas of study: understanding food as a system on the basis of its life cycle and its semantic value; understanding the sensory dimension of food as a material in the context of the Mediterranean culture and studying the creative process of design in parallel with the creative process of gastronomy.

 

Food as a system and a material for the creative process in design education

Authors: Raffaella Perrone and Albert Fuster

Page Start: 65

The aim of this article is to explore how food and gastronomy can be integrated within the discipline of design. The first part of the study explores the parallel between gastronomy and design from two perspectives: as system and as sciences. The second part focuses on the special context of Catalonia, where the work of the chef Ferran Adrià has radically transformed gastronomy and, as a consequence, created a network of institutions, designers and studios centred on food. The last part describes several projects carried out at ELISAVA, which were based on three areas of study: understanding food as a system on the basis of its life cycle and its semantic value; understanding the sensory dimension of food as a material in the context of the Mediterranean culture and studying the creative process of design in parallel with the creative process of gastronomy.

Posted by katy Dalli at 15:12 (0) comments
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