Author : Katja Gruijters
Publisher : Lannoo Publishers
Page : 216 pages
File Size : 22,53 MB
Release : 2016
Category : Cooking
ISBN : 9789089896889
Food design is about everything that concerns food: production, distribution, identity, enjoyment, nutrition and digestion. Katja Gruijters is a Dutch food designer with focus on new opportunities with regard to health, quality, seductiveness, honesty and waste reduction.
Author : Francesca Zampollo
Publisher :
Page : 562 pages
File Size : 16,53 MB
Release : 2018-12-13
Category : Food industry and trade
ISBN : 9781791669119
Food Design Thinking is the process that triggers creativity and leads to innovative, meaningful, and sustainable propositions for new dishes, food products, food events, food services, food systems, and anything in between. Food Design Thinking is a food-specific branch of Design Thinking. Ideated by Dr. Francesca Zampollo, it is the answer to the question "How do I design food?." This book contains the entire Food Design Thinking methodology, with description and worksheets of all its 52 methods. This book is for chefs, bakers, bartenders, designers, event planners, dinner party enthusiasts, food scientists, activists, and world changers who are looking for food creativity tools to generate numerous meaningful and sustainable Food Design ideas. Francesca Zampollo is a Food Design researcher, consultant, keen public speaker, and teacher. Francesca has a Ph.D. in Design Theory applied to Food Design, she is the founder of the Online School of Food Design(c) (onlineschooloffooddesign.org), and in 2012 she started developing the Food Design Thinking methodology. She is the founding editor of the International Journal of Food Design and the founder of the International Food Design Society. Francesca has organized the first, second, and third International Conference on Food Design, and has taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology as a senior lecturer.
Author : Wided Batat
Publisher : Springer Nature
Page : 299 pages
File Size : 33,35 MB
Release : 2021-01-06
Category : Business & Economics
ISBN : 3030542963
How can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being. While many aspects of food innovation are focused on products' features, in this book, design thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food. It integrates a holistic perspective to understand how designing innovative food experiences, instead of food products, can promote healthy and pleasurable eating behaviors among consumers and help them achieve their food well-being. Invaluable for scholars, food industry professionals, design thinkers, students, and amateurs alike, this book will define the field of food innovation for years to come.
Author : Kimberly Espinel
Publisher : Meze Publishing Limited
Page : 0 pages
File Size : 17,89 MB
Release : 2021
Category : Food presentation
ISBN : 9781527258358
Creative Food Photography is for photographers who already know how to shoot in manual mode, who have watched the Youtube videos, googled all things food photography and want MORE - more creativity, more information, more of what's not on the internet! In this beautiful, inspiring and thoughtful book, food photographer, stylist and photography teacher Kimberly Espinel explores the ways in which food photography can be brought to life, through planning, styling, and the study of natural light. With warmth, passion and gentle encouragement, Kimberly helps you to play with new ideas and grow in confidence as you discover your own unique style. From how to put together a mood board to understanding how to compose your shot, Creative Food Photography covers everything you need to take your images to the next level. Whether you want to beautify your blog or Instagram, or embark on a new adventure as a food photographer, this book is for you!
Author : Jeffrey Sturgis
Publisher :
Page : pages
File Size : 21,86 MB
Release : 2012-09-24
Category :
ISBN : 9780988290006
Discover the critical concepts needed for designing your own whitetail habitat and hunting success. Whether you hunt private or public land, the concepts described in this book will help you design your next hunt of a lifetime. The Author has relied upon these concepts of Whitetail Design to achieve Whitetail Success for decades, and he is excited to the the same for you!
Author : Alberto Bassi
Publisher : Rizzoli Publications
Page : 0 pages
File Size : 17,15 MB
Release : 2017-04-11
Category : Design
ISBN : 8891802689
An accessible introduction to the design of Italian food branding, packaging, advertising, and marketing, covering all of the most iconic Italian foods, from Nutella to Illy coffee. This fascinating book delves into the innovative and visually stimulating world of top Italian foods. As the renowned designer Ettore Sottsass once said, “Eating necessarily involves a creative process. In this sense it lies within the realm of the design profession.” Eighty well-known Italian food products from the nineteenth century to the present day have been chosen and placed in broad historical contexts. The book tells the story of all the design phases of each item—from the initial conception of the idea to its shape, packaging, communication, and advertising. A range of visuals, including original projects drawings, posters, and magazine and television advertisements accompany informative text discussing the role of each brand and its impact on consumers’ personal habits. Featuring a broad selection of products, such as as Parmiggiano Reggiano cheese, Illy coffee, Panettone Motta, Cirio tomatoes, Barilla pasta, San Pellegrino water, and Nutella, this book is perfect for advertising professionals, graphic designers, brand managers, product designers, and anyone with an interest in Italian food and design.
Author : Audrey G. Bennett
Publisher : Taylor & Francis
Page : 265 pages
File Size : 41,29 MB
Release : 2023-05-02
Category : Business & Economics
ISBN : 1000897354
This book introduces critical mapping as a problematizing, reflective approach for analyzing systemic societal problems like food, scoping out existing solutions, and finding opportunities for sustainable design intervention. This book puts forth a framework entitled "wicked solutions" that can be applied to determine issues that designers should address to make real differences in the world and yield sustainable change. The book assesses the current role of design in attaining food security in a sustainable, equitable, and just manner. Accomplishing this goal is not simple; if it was, it would not be called a wicked problem. But this book shows how a particular repertoire of design tools can be deployed to find solutions and strategize the development of novel outcomes within a complex and interconnected terrain. To address the wicked problem of food insecurity, inequity, and injustice, this book highlights 73 peer-reviewed design outcomes that epitomize sustainable food design. This includes local and regional sustainable design outcomes funded or supported by public or private institutions and local and widespread design outcomes created by citizens. In doing so, this book sets the stage for an evidence-driven and evidence-informed design future that facilitates the designers’ visualization of wicked solutions to complex social problems, such as food insecurity. Drawing on an array of case studies from across the world, from urban rooftop farms and community cookers to mobile apps and food design cards, this book provides vitally important information about existing sustainable food design outcomes in a way that is organized, accessible, and informative. This book will be of great interest to academics and professionals working in the field of design and sustainable food systems. Students interested in learning about food and sustainability from across design studies, food studies, innovation and entrepreneurship, urban studies, and global development will also find this book of great use.
Author : Alexandru Mihai Grumezescu
Publisher : Academic Press
Page : 540 pages
File Size : 31,15 MB
Release : 2018-04-03
Category : Technology & Engineering
ISBN : 0128115017
Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. - Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety - Identifies how the use of certain biopolymers can result in faster production time and reduced costs - Includes cutting-edge technologies used in research for food design and other food-related applications - Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products
Author : Linda Roodenburg
Publisher : Nai010 Publishers
Page : 272 pages
File Size : 49,86 MB
Release : 2018-10-23
Category : Design
ISBN : 9789462084674
On a daily basis, tens of thousands of food products fight for our attention in supermarkets. It's a miracle that we seem to effortlessly choose what we want from the overwhelming supply. Designers play a crucial role in this. They 'package' food and change it into products that appeal, inform and seduce us. The designer is the indispensable mediator between the producer and us, the consumer. As artisans of alienation, designers make up stories, create illusions and dream images. Food Is Fiction places these stories in the context of the rise of the food industry and contemplating the future of food. From early advertising for classic brands such as Van Houten and Van Nelle, to food pornography, astronaut food and gastrophysics. On the basis of historical and contemporary visual material, this book also shows how the designer's language conforms to the spirit of the times, uses stereotypes and prejudices, or anticipates social changes. Exhibition: Design Museum, Den Bosch, The Netherlands (30.06. - 28.10.2018).
Author : Megh R. Goyal
Publisher : CRC Press
Page : 323 pages
File Size : 38,78 MB
Release : 2022-05-18
Category : Science
ISBN : 1000351556
Phytochemicals and Medicinal Plants in Food Design: Strategies and Technologies for Improved Healthcare explores the therapeutic potential of various natural and novel phytochemicals in the design of new foods. Divided into two parts, the first section discusses plant-based secondary metabolites for healthcare, focusing on the health aspects of herbs and medicinal plants and nutraceuticals for livestock production and for the treatment of diseases such as HIV and diabetes. The authors also address the benefits of preserving indigenous knowledge of medicinal plants and current consumer views of health issues from foods. The second part delves into the design and utilization of healthy foods. This section discusses the application of novel designs and herbal formulations in conjunction with other biomolecules for the development and utilization for food products with health benefits. Key features: Encourages the preservation of indigenous knowledge on herbs and medicinal plants Explains the health-promoting effects of some herbs and medicinal plants Discusses the therapeutics and their mechanisms of actions of the biological compounds for food safety This informative volume will be valuable for faculty, students, scientists, researchers, and industry professionals in the development of superfoods from phytochemicals and medicinal plants.
