1981

International Journal of Food Design - Previous Issues

Volume 9, Issue 1

Volumes & issues

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- Colour–taste correspondences: Designing food experiences to meet expectations or to surprise
  
  Authors: Carlos Velasco, Charles Michel, Jozef Youssef, Xavier Gamez, Adrian David Cheok and Charles Spence
- Consumer acceptance of edible insects and design interventions as adoption strategy
  
  Authors: Saara-Maria Kauppi, Ida Nilstad Pettersen and Casper Boks
- Participatory Research through Gastronomy Design: A designerly move towards more playful gastronomy
  
  Authors: Danielle Wilde and Ferran Altarriba Bertran
- Emotional priming of digital images through mobile telesmell and virtual food
  
  Authors: Marius Hans Braun, Gilang Andi Pradana, George Buchanan, Adrian David Cheok, Carlos Velasco, Charles Spence, Andoni Luis Aduriz, Jade Gross and Dani Lasa
- Sensation transference from plateware to food: The sounds and tastes of plates
  
  Authors: Yi-Chuan Chen, Andy T. Woods and Charles Spence
- What design can bring to the food industry
  
  By Hendrik N. J. Schifferstein
- Telling stories: The role of graphic design and branding in the creation of ‘authenticity’ within food packaging
  
  By Alison Barnes
- Tsukemono – crunchy pickled foods from Japan: A case study of food design by gastrophysics and nature
  
  By Ole G. Mouritsen
- Designing urban agriculture education for social justice: Radical innovation through Farm School NYC
  
  By Kristin Reynolds
- Welcome to Food Design
  
  By Francesca Zampollo
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