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Author: Ricardo Bonacho Publisher: ISBN: 9781032479897 Category : Cooking Languages : en Pages : 0
Book Description
Experiencing and Envisioning Food: Designing for Change contains papers on gastronomy, food design, sustainability, and social practices research as presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portugal, 28-30 April 2022). The contributions explore potential solutions to current problems in the food system, and outline scenarios on the future of food and nutrition. The book aims at academics and professionals that interact with the food sector.
Author: Ricardo Bonacho Publisher: ISBN: 9781032479897 Category : Cooking Languages : en Pages : 0
Book Description
Experiencing and Envisioning Food: Designing for Change contains papers on gastronomy, food design, sustainability, and social practices research as presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portugal, 28-30 April 2022). The contributions explore potential solutions to current problems in the food system, and outline scenarios on the future of food and nutrition. The book aims at academics and professionals that interact with the food sector.
Author: Ricardo Bonacho Publisher: CRC Press ISBN: 1351271946 Category : Technology & Engineering Languages : en Pages : 325
Book Description
FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.
Author: Ricardo Bonacho Publisher: CRC Press ISBN: 9780367495473 Category : Languages : en Pages : 138
Book Description
Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.
Author: Ian Yeoman Publisher: Channel View Publications ISBN: 1845415388 Category : Cooking Languages : en Pages : 304
Book Description
This book presents a systematic and pattern-based explanation of food tourism, focusing on how and why change could occur and what the implications could be. In the future will food tourism involve food grown in the laboratory or a more authentic experience associated with place and history? The book’s approach to the future has focused on explanation; the contributors look for the causes, trends and theoretical concepts that explain change, thus attempting to justify and explore the future. Scenarios are used to explore alternative futures and the book examines the implications for the future of food tourism and highlights future research avenues. This book is primarily aimed at postgraduate students and researchers in the field of tourism studies.
Author: Christina Pirello Publisher: Penguin ISBN: 1440623988 Category : Cooking Languages : en Pages : 321
Book Description
Public television cooking show host Christina Pirello is the woman who put the fun back into healthy cooking. In Christina Cooks she's responded to the hundreds of questions that her viewers and readers have put to her over the years-with lots of sound, sane advice, hints, tips and techniques-plus loads of great recipes for scrumptious, healthy meals with a Mediterranean flair. A whole foods cookbook, Christina Cooks offers inventive ideas for breakfast, special occasions, and what to feed the kids. Chapters include Soups, Breakfast, Kids' Favorites, Beans, Grains, Vegetables, Beverages, and Desserts-Christina addresses popular myths about dairy and protein amongst other often misunderstood ideas about healthful eating.
Author: Lorna Piatti-Farnell Publisher: Routledge ISBN: 1136645535 Category : Literary Criticism Languages : en Pages : 225
Book Description
Establishing an interdisciplinary connection between Food Studies and American literary scholarship, Piatti-Farnell investigates the significances of food and eating in American fiction, from 1980 to the present day. She argues that culturally-coded representations of the culinary illuminate contemporary American anxieties about class gender, race, tradition, immigration, nationhood, and history. As she offers a critical analysis of major works of contemporary fiction, Piatti-Farnell unveils contrasting modes of culinary nostalgia, disillusionment, and progress that pervasively address the cultural disintegration of local and familiar culinary values, in favor of globalized economies of consumption. In identifying different incarnations of the "American culinary," Piatti-Farnell covers the depiction of food in specific categories of American fiction and explores how the cultural separation that molds food preferences inevitably challenges the existence of a homogenous American identity. The study treads on new grounds since it not only provides the first comprehensive study of food and consumption in contemporary American fiction, but also aims to expose interrelated politics of consumption in a variety of authors from different ethnic, cultural, racial and social backgrounds within the United States.
Author: Gavin J. Andrews Publisher: Springer Nature ISBN: 3030701794 Category : Science Languages : en Pages : 448
Book Description
This volume provides a critical response to the COVID-19 pandemic showcasing the full range of issues and perspectives that the discipline of geography can expose and bring to the table, not only to this specific event, but to others like it that might occur in future. Comprised of almost 60 short (2500 word) easy to read chapters, the collection provides numerous theoretical, empirical and methodological entry points to understanding the ways in which space, place and other geographical phenomenon are implicated in the crisis. Although falling under a health geography book series, the book explores the centrality and importance of a full range of biological, material, social, cultural, economic, urban, rural and other geographies. Hence the book bridges fields of study and sub-disciplines that are often regarded as separate worlds, demonstrating the potential for future collaboration and cross-disciplinary inquiry. Indeed book articulates a diverse but ultimately fulsome and multiscalar geographical approach to the major health challenge of our time, bringing different types of scholarship together with common purpose. The intended audience ranges from senior undergraduate students and graduate students to professional academics in geography and a host of related disciplines. These scholars might be interested in COVID-19 specifically or in the book’s broad disciplinary approach to infectious disease more generally. The book will also be helpful to policy-makers at various levels in formulating responses, and to general readers interested in learning about the COVID-19 crisis.
Author: Publisher: Springer Nature ISBN: 9464634596 Category : Languages : en Pages : 1171
Author: James McWilliams Publisher: Catapult ISBN: 1619029790 Category : Technology & Engineering Languages : en Pages : 185
Book Description
A bold and bracing argument for the complete reimagining of the human diet by the critically acclaimed author of Just Food The human practice of farming food has failed. There are 7,500 known varieties of domesticated apples; we regularly eat about five. Seventy–five percent of the world's food derives from five animals and twelve plants. Factory farmed meat is a major source of greenhouse gas emissions (about 14 percent, larger than transportation) and consumes 75 percent of the water in drought–prone regions such as the West. We are struck in a rut of limited choices, ad the vast majority of what we eat is detrimental to our health and the welfare of the planet. But what if we could eliminate agriculture as we know it? What if we could start over? James McWilliams's search for more expansive palate leads him to those who are actively exploring the fringes of what we can eat, a group of outliers seeking nutrition innovation outside the industrial food system. Here, we meet insect manufacturers, seaweed harvesters, road kill foragers, plant biologists, and oyster farmers who seek to open both our minds and our mouths—and to overturn our most basic assumptions about food, health, and ethics. Eating Promiscously generates hope for a more tasteful future—one in which we eat thousands of foods rather than dozens—with a new philosophy that could save both ourselves and our planet.
Author: Ricardo Bonacho
Author: Ricardo Bonacho
Author: Ricardo Bonacho
Author: Ricardo Bonacho
Author: Jodi Cressman
Author: Ian Yeoman
Author: Christina Pirello
Author: Lorna Piatti-Farnell
Author: Gavin J. Andrews
Author: 
Author: James McWilliams