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- Volume 4, Issue 2, 2020
International Journal of Food Design - Volume 4, Issue 2, 2020
Volume 4, Issue 2, 2020
- Articles
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The specifics of food design: Insights from professional design practice
Authors: Marielle Bordewijk and Hendrik N. J. SchiffersteinWhat makes food design different from other types of industrial product design? Based on over twenty years of professional design practice and food experience research, the authors present a variety of insights – clustered in five overarching themes – that provide an invaluable view on the specifics of the food realm for practicing designers in this field. First of all, foods are based on materials that used to be alive, which makes them highly perishable. Before the widespread introduction of mass transportations systems, foods were usually produced and consumed in the same region. But food technologists continuously try to improve the ways to preserve foods and invest in packaging that protects them in order to increase shelf life and to make them more widely available, while consumers seem to demand more and more freshness. The second challenge is presented by the need to make the food system more sustainable, addressing agricultural production and its impact on biological diversity and the quality of the living environment and also focusing on the amount of waste generated in terms of food or its packaging material. Third, the food people eat is absorbed and transformed into the building blocks of their bodies. Food fulfils a basic human need, and thus, there is a challenge to provide people access to the right amount of safe and nutritious food, in order to keep them healthy. Fourth, food is a source of sensory stimulation that enriches people’s lives. This provides a new sensory spectrum to design for – including flavour and mouthfeel – and it challenges designers to trigger appetite, rather than aesthetics. The fifth challenge addresses preparation practices and the associated cultural differences. Because food stuffs can be prepared in multiple ways, many different products can be created, varying from raw to highly processed, and addressing multiple consumer needs, eating occasions and market segments. These five themes provide interesting challenges for designers that should be tackled in order to provide a healthy and sustainable future for the next generations on this planet.
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Émotions à la carte: Exploring emotional paradoxes through edible DIY-Materials for product design1
Authors: Santiago de Francisco Vela and Camilo Ayala-GarciaThe exploration of emotions has become a fundamental aspect of product design. Researchers in the design field have proposed approaches to Materials Experience that supports emotional exploration. The following article aims to demonstrate how, by experimenting with edible Do-It-Yourself-Materials, designers can tackle a deeper conceptualization of product development. A methodology is proposed to explore emotions through different design techniques with the use of edible materials. Three projects are analysed to understand the different opportunities to use these types of materials to create emotional, tangible experiences. This exercise sets a scenario for product designers interested in using emotions through edible material experimentation and achieving a more meaningful product development, by including emotional design in the project.
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Designing with microbial cellulose to feed new biological cycles1
Authors: Nitzan Cohen, Emma Sicher and Seçil Uğur YavuzWaste from food packaging and food processing raises a broad scope of critical questions to the food industry revolving around effects to man, nature and society. Reacting on this reality, designers are getting more and more involved as catalysers of innovative and interdisciplinary research by generating alternative proposals and scenarios for more sustainable futures. One of the emerging biodesign fields tackling this issue is growing design, in which organisms such as bacteria, fungi or algae enable the development of more eco-compatible processes and products. Fermentation is an ancient microbial process widely used by food producers. One such fermentation process commonly used to brew Kombucha tea is simultaneously generating microbial cellulose (MC) growing from a symbiotic culture of bacteria and yeasts (SCOBY). In this process, waste coming from food production can be used as nourishment to feed the culture, transforming it into valuable substances. This article addresses an ongoing research project ‘InnoCell’, a follow-up of ‘From Peel To Peel’, a design project investigating the fermentation of fruit and vegetable scraps to nourish SCOBY cultures in order to obtain both a beverage (Kombucha tea) and a promising material source (MC). The article highlights the innovative potential of an edible, non-edible and compostable material, proposing alternative biological cycles and speculative future scenarios.
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- Book Reviews
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Food Futures: How Design and Technology Can Reshape Our Food System, Chloé Rutzerveld (2018)
More LessReview of: Food Futures: How Design and Technology Can Reshape Our Food System, Chloé Rutzerveld (2018)
Amsterdam: BIS Publishers, 120 pp.,
ISBN 978-9-06369-517-0, p/bk, €24.99
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The Sausage of the Future, Carolien Niebling (2017)
By Ray HuReview of: The Sausage of the Future, Carolien Niebling (2017)
Zürich: Lars Müller Publishers, 156 pp.,
ISBN 978-3-03778-548-5, p/bk, €28
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Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires and Sara Velez Estêvão (eds) (2017)
More LessReview of: Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires and Sara Velez Estêvão (eds) (2017)
Leiden: CRC Press, 174 pp.,
ISBN 978-1-13857-538-7, h/bk, £120
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