- Home
- A-Z Publications
- International Journal of Food Design
- Previous Issues
- Volume 4, Issue 1, 2019
International Journal of Food Design - Volume 4, Issue 1, 2019
Volume 4, Issue 1, 2019
- Articles
-
-
-
Participatory Research through Gastronomy Design: A designerly move towards more playful gastronomy
Authors: Danielle Wilde and Ferran Altarriba BertranSocialization, eating and play are core activities that make us human. While they are often brought together, play theory suggests that their combination has unexplored potential in the context of gastronomy. Our research also indicates that a chef’s desire to control the meal may be a key impediment to developing dining experiences in which the diner’s playful engagement impacts taste, texture and flavour combination. We investigate if combining participatory research through design and play theory might better situate chefs to diversify their approach to playful gastronomy. Using experimental design methods, we interviewed a chef, a maître d’, a professional gastronomist, two food enthusiasts and a novice, to identify overlooked opportunities to extend play in gastronomy. We then conducted a series of dinners – designed with and for experts, enthusiasts and novices – to explore these opportunities, and tested the resulting method through a workshop with student chefs and game designers. We present the method: Participatory Research through Gastronomy Design (PRGD), using the case of its development to explicate its characteristics. Our research suggests that PRGD supports the design of playful gastronomic experiences that appeal to a range of diners, affords exploration of play’s impact on social dynamics and can productively inform concrete design choices. It also – crucially – supports chefs to partially transfer control of how a meal unfolds, without diluting their sense of controlling the overall experience. PRGD thus addresses a key impediment to extending play in gastronomy. Gastronomy that responds to diners’ needs and desires for play are currently limited. We propose PRGD as an exciting – and viable – approach to address this limitation.
-
-
-
-
Consumer acceptance of edible insects and design interventions as adoption strategy
Authors: Saara-Maria Kauppi, Ida Nilstad Pettersen and Casper BoksEdible insects are regarded as one of the most sustainable animal protein sources for human consumption, but for western people insects are a rather unusual food ingredient. In the media, however, insect consumption is gaining increasing attention and people are starting to acknowledge insects as a potential source of protein. The eating of insects, ‘entomophagy’, is bringing new insect food companies, ‘ento-preneurs’ to the market, yet current research is still insufficient and relatively fragmented to support the commercialization of insect-based food products. Therefore, more systematic research approaches are needed in this area. This review article introduces the benefits and challenges of insect-eating, discusses the factors that are known to influence consumer acceptance, and categorizes factors including adoption strategies into a framework that can be applied in future consumer studies on entomophagy. In addition, the article introduces three distinctive examples of design interventions to illustrate how design can contribute as a strategy to support the general adoption of insect foods by western consumers.
-
-
-
Do food cinemagraphs evoke stronger appetitive responses than stills?
Authors: Alexander Toet, Martin G. van Schaik, Daisuke Kaneko and Jan B. F. van ErpViewing images of food triggers the desire to eat and this effect increases when images represent food in a more vivid way. Cinemagraphs are a new medium that is intermediate between photographs and videos: most of the frame is static, while some details are animated in a seamless loop, resulting in a vivid viewing experience. On social media cinemagraphs are increasingly used for food-related communication. Given their vivid appearance we hypothesized that food cinemagraphs may evoke stronger appetitive responses than their static counterparts (stills). This would make them a promising medium for food advertisements on the Internet or on digital menu boards. In this study we measured the ‘wanting’ (appetitive) and ‘liking’ (affective) responses to both cinemagraph and stills representing a wide range of different food products. Our results show that food cinemagraphs slightly increase ‘wanting’ scores while not affecting ‘liking’ scores, compared to similar stills. Although we found no overall main effect of image dynamics on ‘liking’, we did observe a significant effect for some individual food items. The effects of image dynamics on ‘wanting’ and ‘liking’ appear to be product specific: while dynamic images were scored higher on ‘wanting’ or ‘liking’ for some products, static images were scored higher on these factors for other products. Observer responses to a free association task indicate that image dynamics can affect the appeal of a food product in two ways: by emphasizing its hedonic qualities (lusciousness, freshness) and by enhancing the observers’ awareness of their own core affect (‘liking’) for the product. We conclude that the effective use of cinemagraphs in food advertisements therefore requires a careful consideration of the characteristics (hedonic aspects) of the food product that are to be highlighted through image motion and the inherent preferences (core liking) of the target group.
-
- Book Reviews
-
-
-
The Bloomsbury Handbook of Food and Popular Culture, Kathleen Lebesco and Peter Naccarato (eds) (2018)
More LessReview of: The Bloomsbury Handbook of Food and Popular Culture, Kathleen Lebesco and Peter Naccarato (eds) (2018)
London and New York: Bloomsbury Academic, 347 pp.,
ISBN 978-1-47429-624-3, h/bk, $136
-
-
-
-
Food and Museums, Nina Levent and Irina D. Mihalache (eds) (2017)
By Elsa VogtsReview of: Food and Museums, Nina Levent and Irina D. Mihalache (eds) (2017)
London: Bloomsbury Academic, 384 pp.,
ISBN 978-1-35007-014-1, p/bk, £26.09
-