The Wonderful World of Food Design: a Conversation with Marije Vogelzang (original) (raw)

Food Design History: How the Food Design discipline was born and how it has developed so far

This article presents an overview of where the Food Design discipline comes from, and the most promises trajectories it is taking. After a look at its history, highlighting how the term first came to be and the first efforts that defined the expansion of this discipline through practitioners and the media internationally, the article discusses what Food Design is and how it can be defined. Then, the article presents a literature review of the field with an overview of the topics that most have attracted the interest and efforts of researcher and practitioners: the concept of food and eating experiences and how Design relates to them, the use of food as an ingredient and a material to design with and some of the most discussed innovations brought to it, Design for agriculture and the emphasis on the role of Design in this first step of the food chain and its effects on all the others, and the role of Design in propositions that affect the food system and important topics like food sovereignty.

Food Design Thinking: a branch of Design Thinking specific to Food Design

Is there a need for a set of methods within Design Thinking tailored specifically for the Food Design process? Is there a need for a branch of Design Thinking dedicated to Food Design alone? Chefs are not generally trained in Design or Design Thinking and we are only just beginning to understand how they ideate and what recourses are available to them. Given the sheer variety of eating situations, and the complexity of the factors influencing them, a design method that specifically stimulates thinking about Food Design would be very useful. I introduce TED (Themes for Eating Design, a design method developed to generate themes on the ideal eating situation, which summarises the themes it has generated in previous research, and how these themes have been transformed into a tool for the idea generation phase called Thoughts For Food. I present an initial test of TED and Thoughts for food in practice, with groups using them to design an eating experience. Initial results suggest both have promise for designing food or any other aspect of the eating experience, and that these methods can form part of a new branch of design theory that I call Food Design Thinking.

Proceedings of 1st International Conference on Food Design 2012

Proceedings of International conference on Designing Food and Designing For Food, 2012

London Metropolitan University, 2012. Organised by Francesca Zampollo. FULL PAPERS: - Can The Food Stall Survive Saran Wrap? A Comparative Study of Supermarkets and Wet Markets in Hong Kong and New York City. Katharine Schub - The Ceramic Vessel as an Object of Identity. Kate Wilson - Food, Disability and Design. Gianni Renda, Blair Kuys - Formation, Evolution and Dissemination of a Food Practice: “Tomato Bottling”. Koray Gelmez - Unpacking the Pastoral Food Package: Myth Making in Graphic Design. Anna Kealey - “We just keep on getting wrong consumer research results” - A case study on new product development failure on convenience food sector. Toni Ryynänen, Annaleena Hakatie - Insight, ideation and implementation for easy open packaging. Birgitte Geert Jensen, Helle Antvorskov 99 Synaesthesia. Fabio Scotto di Clemente - Nourishment: a meeting of cooks. Inês Laranjeira, Adriano Rangel - ARCHITECTURAL MEALSCAPES. A paradigm for Interior Design for Food. Tenna Doktor Olsen Tvedebrink, Anna Marie Fisker, Poul Henning Kirkegaard - Applying intercultural markers obtained from cooking in the design process. Miguel Bruns Alonso, Oscar Tómico Plasencia, Johanna Kint - Culturally-specific Product Design for Serving Traditional Persian Breakfast to University Students. Reyhaneh Sanei - Designing emotional triggers for food experiences. Ricardo Yudi Akiyoshi, Filipe Campelo Xavier da Costa - Bokantú: re-contextualizing traditional recipes of the Caribbean coast of Colombia. Tania Delgado, Lía Reyes, Ana Linda Monroy - Getting Healthier: Creating interactive cooking tools for kids. Manon Spermon, Miguel Bruns Alonso - Food, design, users: how to design food interaction modes. Beatrice Lerma, Cristina Allione, Claudia De Giorgi, Silvia Bruno, Barbara Stabellini - Persuasive Food Design: A Toolkit for Cultural Triggers. Maryam Heidaripour - Aquaculture fish products – cooking strategies to increase its acceptability. Marcos C, Dias M, Viegas C, M Guerra - Designing food for young adults – increasing vegetable consumption using the sous vide method to enhance sensory appeal. Marcos C, Viegas C, Oliveira V, M Guerra - Food culture and the landscape through art: A comparative dissertation between Italy and Australia. Andrea Bosio - Design for the Next-Food©. An alternative approach of Food Design focused on social and system innovation. Loredana Di Lucchio - Food Design and Well-being: a research into cooking behaviour and well-being to guide designing for behaviour change. Joanne Lin Systemic Design in AgroFood Sector: EN.FA.SI project. Silvia Barbero, Paolo Tamborrini - Communicating Through Food: An Analysis of the Design of the Covers of Cuisine Magazine as they relate to the Development of Gastronomic Identity in New Zealand. Suzanne Bliss and Dr Frances Joseph - Jane Jacob and Designing Diversity: Investigating Gastronomic Quarters and Food Courts of Shopping Malls and Vitality of Public spaces. Harpreet (Neena) Mand, Steani Cilliers - Best Taste by Design: An approach to rapidly satisfy consumer preferences. Jingwei Tan*, Jiani Tang*, Declan Kelly, Qi Zhou, Jettie Hoonhout - Agriculture prototypes: A design experiment of sustainable open fields in China. Francesca Valsecchi, Serena Pollastri, Yongqi Lou - Nasal Nostalgia – Performativity in Food Experience Design Research? Anne Krefting - Why Use Design Philosophy in Culinary Arts Education? Richard Mitchell, Adrian Woodhouse, Tony Heptinstall and Justine Camp SHORT PAPERS - PROJECTS - Food Objects as Models of Cultural Evolution. Adriana Ionascu Nearness and Revealing: The Edible Veil of the Sensible Being. Andrzej Pytel, Marissa Lindquist - Cook & Connect – urban self-catering restaurant. Jens Pohl, Diana Schneider, Maria Lobisch, Caroline - Honey Moments. Florin Alexa-Morcov

Deliciously Designed : How Design theory is applied to food production

This book explores how the existing design theories can be applied to the production of food and drinks, and how these theories are already applied without even recognising them. Different examples will be taken from some of the different branches of design such as graphic design, product design and fashion design. Then it will be shown how the ideas and theories used in these different areas of design are applied to the making of food.

Food Design for Business

What is Food Design? And how can it help businesses? This paper first proposes a brief overview of possible definitions of Food Design, and then proposes a categorization of its sub-disciplines that highlight the different background disciplines that can be used to approach Food Design. After identifying what is Eating Design in particular, this paper gives a proposition for how Eating Design can help businesses. I argue here that Eating Design can help businesses by generating solutions that trigger people's emotions, through the consideration of all aspects of the eating situation. I present the literature that sustain the importance of designing for emotions, and then give an overview of different categorizations of the aspects that influence the eating experience concluding with the one I suggest food designers should use, the Five Aspects Meal Model. Finally I try and sustain my argument presenting three examples of eating situations designed considering all aspects influencing the eating experience, and therefore generating positive emotions in the customers.

Proceedings of 3rd International Conference on Food Design 2017

Proceedings of 3rd International Conference on Food Design 2017, 2017

Foreword: Francesca Zampollo Research Presentations: - The taste of the sound or the sound of the taste? How sounding packaging influence food perception. Beatrice Lerma, Doriana Dal Palu', and Eleonora Buiatti - Solo Dining: Rethinking Solitary Lifestyle of City Dwellers. Emily Cheng - Designing Gender: Masculinity and Food Packaging. Emily Contois - Futureproof your food: healthy snacking brand design for success at shelf and beyond. Liza Murphy - Using Molecular Gastronomy for Good. Annet Hoek and Vitish Guddoy Practice Presentations: - CHIL-DISH project. Kristos Mavrostomos and Anna van der Lei - Adapting design practices for local food markets. Alexandra dos Santos and Joana Lessa Curious Cuisine – Bringing Culinary Creativity Home. Júlia Nacsa - Sensory tasting Creative S(ol)UCTIONS. Ivana Carmen Mottola - Slow Tofu. Weiwei Wang Keynote Addresses: - Between Critical Food Design and Food Poetry. Ludovico Pensato and Alessandra Ivul – Panem Et Circences - Dilemma-Driven Food Design. Deger Ozkaramanli - University of Liverpool - How food design can be used as a communication tool between people and for companies. Léa Bougeault and Aude Laznowski - Miit - The Magic of Grandmothers' food stories. Jonas Pariente - Grandmas Design