International Journal of Food Design最新文献

‘It looks better than a bowl of mush’: Views on the use of food design strategies, including 3D food printing, to improve meals for people with dysphagia 它看起来比一碗糊状食物更好"：对使用食品设计策略（包括 3D 食品打印）改善吞咽困难患者膳食的看法

International Journal of Food Design Pub Date : 2024-07-17 DOI: 10.1386/ijfd_00071_1

Rebecca Smith, Lucy Bryant, Bronwyn Hemsley

{"title":"‘It looks better than a bowl of mush’: Views on the use of food design strategies, including 3D food printing, to improve meals for people with dysphagia","authors":"Rebecca Smith, Lucy Bryant, Bronwyn Hemsley","doi":"10.1386/ijfd_00071_1","DOIUrl":"https://doi.org/10.1386/ijfd_00071_1","url":null,"abstract":"To improve meals for people with dysphagia, we explored the views of people with dysphagia, their supporters and allied health professionals on a range of food design strategies (e.g. food shaping and food presentation techniques), including 3D food printing. From November 2021 to February 2022, an online survey of (1) adults with dysphagia (n = 30) and (2) supporters of people with dysphagia and allied health professionals (n = 22) was conducted. The survey included multiple choice, Likert scale and open-ended questions. Data was analysed descriptively. Most participants across the two groups had used at least one food design strategy for texture-modified foods and none had used 3D food printing. People with dysphagia were less likely to use food shaping techniques in preparing their texture-modified meals than other respondents. Supporters of people with dysphagia and allied health professionals were more likely than people with dysphagia to use food shaping techniques and to consider that 3D food printing could improve the visual appeal and enjoyment of texture-modified foods. A range of issues impacting the feasibility of 3D food printing were identified. The use of food design strategies for texture-modified foods may increase the food choices and mealtime enjoyment of people with dysphagia. Further research exploring how people with dysphagia and their supporters engage with 3D food printing could identify further influences on their future use of these technologies.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":" 15","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141830615","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Adding some zest to product development articles: How food technology findings can spark designers’ interest 为产品开发文章增添活力：食品技术研究成果如何激发设计师的兴趣

International Journal of Food Design Pub Date : 2024-04-01 DOI: 10.1386/ijfd_00069_2

H. Schifferstein

引用次数: 0

The role of ritual communication in consumption: A consumer coffee experience 仪式传播在消费中的作用：消费者的咖啡体验

International Journal of Food Design Pub Date : 2023-11-24 DOI: 10.1386/ijfd_00067_1

Eleanor Ratcliffe, Weston L. Baxter, M. Aurisicchio, Peter Childs, Nathalie Martin

{"title":"The role of ritual communication in consumption: A consumer coffee experience","authors":"Eleanor Ratcliffe, Weston L. Baxter, M. Aurisicchio, Peter Childs, Nathalie Martin","doi":"10.1386/ijfd_00067_1","DOIUrl":"https://doi.org/10.1386/ijfd_00067_1","url":null,"abstract":"Rituals are part of the consumer experience of goods, especially food and drink, and can contribute to consumer enjoyment of and fidelity to a specific product. However, we lack detailed description of food/beverage-related rituals and their potential impact on consumer perceptions, in particular whether and how communicating those rituals to consumers influences their attitudes. Here we use coffee as an example of a ritualized product within the UK market to explore this potential relationship and identify opportunities for design. In Study 1, we identified rituals associated with coffee preparation and consumption. In Study 2, we found that several procedural aspects of the rituals identified in Study 1 were not consistently conveyed in coffee advertising, indicating a potential gap in communication with consumers. In Study 3, we showed that communicating such rituals to consumers resulted in significantly greater willingness to pay for coffee, mediated by perceptions of social attention. This work connects growing interest in the psychological mechanisms of ritual with work on consumer perceptions and behaviour and carries significant implications for the design of messaging around food experience.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":" 35","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-11-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139239985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Food and Fashion, Melissa Marra-Alvarez and Elizabeth Way (Eds) 《美食与时尚》，梅丽莎·马拉-阿尔瓦雷斯和伊丽莎白·韦主编。

International Journal of Food Design Pub Date : 2023-08-31 DOI: 10.1386/ijfd_00066_5

Lara Rössig

引用次数: 0

Concept of artisan chocolate from the perspective of chocolatiers 从巧克力师的角度看工匠巧克力的概念

International Journal of Food Design Pub Date : 2023-08-05 DOI: 10.1386/ijfd_00064_1

Berkay Seçuk, Yılmaz Seçim

{"title":"Concept of artisan chocolate from the perspective of chocolatiers","authors":"Berkay Seçuk, Yılmaz Seçim","doi":"10.1386/ijfd_00064_1","DOIUrl":"https://doi.org/10.1386/ijfd_00064_1","url":null,"abstract":"Artisan chocolate is the name given to chocolate products made with reference to the traditional production process, which is followed and consumed with interest by many consumers today. The study aims to determine the framework of the concept of artisan chocolate with the aspects of professionals working on chocolate and to evaluate the chocolate production processes in terms of artisan applications. In the study that used the focus group interview method, interviews were conducted with experts in the field of artisan chocolate in different countries. The obtained data were analysed by a descriptive analysis method. As a result of the evaluations, five different themes were emerged. These include ‘Artisan Chocolate: A Passion Story’, ‘Chocolate Types and Quality in Artisan Production’, ‘Chocolate and Health’, ‘Professional Development and Change in Artisan Chocolate’ and ‘Future of Artisan Chocolate’. In light of these findings, the conceptual framework of artisan chocolate has been expanded and a new definition has been made. Participants generally associated the concept of artisan chocolate with passion, high quality, art and happiness. Tablets, bonbons, pralines, truffles and bark chocolates produced by artisan chocolatiers are considered healthful, contingent upon their cocoa ratio. Considering the study data, it is understood that artisan chocolate-making is valuable for sustainable cocoa farming. It is thought that the consumption of artisan chocolate will increase with the expanding interest in fair food, quality and naturalness in the future.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"41 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76483001","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Insect consumption and aesthetic disgust: Using design fiction to imagine novel food experiences 昆虫消费与审美厌恶:用设计小说想象新奇的食物体验

International Journal of Food Design Pub Date : 2023-07-21 DOI: 10.1386/ijfd_00065_1

B. Boer, Mailin Lemke

引用次数: 0

Alimenta: A design-led systemic action against homelessness-related food poverty Alimenta:以设计为主导的系统性行动，对抗与无家可归相关的食物贫困

International Journal of Food Design Pub Date : 2023-07-17 DOI: 10.1386/ijfd_00063_1

C. Campagnaro, R. Passaro, Giorgia Curtabbi

{"title":"Alimenta: A design-led systemic action against homelessness-related food poverty","authors":"C. Campagnaro, R. Passaro, Giorgia Curtabbi","doi":"10.1386/ijfd_00063_1","DOIUrl":"https://doi.org/10.1386/ijfd_00063_1","url":null,"abstract":"This article presents a project carried out as a design-led systemic action aimed at tackling food poverty among people experiencing homelessness in Turin, Italy. Building on their experience in this project, the authors discuss the complex and multidimensional nature of homelessness-related food poverty within a mature socio-economic context and argue how design enabled systemic actions to understand and tackle this phenomenon. First, the article describes the birth and development of the ongoing project. It outlines the background scenario within which Alimenta started eight years ago, by presenting the issues and the spotty response to food poverty performed by the civil society and the city administration at that time. Then, it outlines how Alimenta was designed to address the health and social needs related to the scarcity and the qualitative deficiencies of food resources for the people hosted in the city’s public shelters. It highlights the relevance of the multi-stakeholder perspective and of the co-design and co-production approach – promoted by the project team – in allowing the city actors to better deal with food poverty and to counter the several criticalities at stake. Second, the authors describe how by enabling multi-level relationships between local actors, and by coordinating and facilitating actions pursuing different objectives, Alimenta has contributed to a systemic response to the material and immaterial aspects of food poverty. The article thus presents the achievements of the project regarding the well-being of the beneficiaries and the new local food system created. Finally, a focus is given to the knowledge that the project has generated in relation not only to the phenomenon of food poverty and to the possible ways of facing it but also to the possible role of designers in this kind of contexts. Thus, the authors discuss the limits of Alimenta and the potential scalability of the designed interventions from a ‘design for policy’ perspective.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"16 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83893180","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Designing Michelin-starred menus from the perspective of chefs: Is the presence of local food worth a trip? 从厨师的角度设计米其林星级菜单:本地美食值得一游吗?

International Journal of Food Design Pub Date : 2023-07-12 DOI: 10.1386/ijfd_00062_1

Francesc Fusté-Forné, Ester Noguer-Juncà

引用次数: 1

How to include the sociocultural context in food design: Insights, tools and strategies 如何将社会文化背景纳入食品设计:见解、工具和策略

International Journal of Food Design Pub Date : 2023-07-11 DOI: 10.1386/ijfd_00061_1

Annemiek G. C. van Boeijen, H. Schifferstein

{"title":"How to include the sociocultural context in food design: Insights, tools and strategies","authors":"Annemiek G. C. van Boeijen, H. Schifferstein","doi":"10.1386/ijfd_00061_1","DOIUrl":"https://doi.org/10.1386/ijfd_00061_1","url":null,"abstract":"Designers hope that their innovations will be adopted by the people they are designed for. How well their designs align with consumers’ cultural contexts is a key determinant of whether they are accepted or rejected. This is especially important for food solutions, as eating habits are deeply rooted in local cultures. However, academic disciplines from the humanities and social sciences that study food culture not always provide the knowledge, methods and tools that food designers need. Whereas these disciplines mainly investigate the past and present, designers look to the future to create new possibilities. In addition, designers often look for concrete, physical touchpoints they can use, whereas the other disciplines may look for sources of underlying meaning and, thereby, may generate conclusions that remain rather generic or abstract. In this article we discuss how culture and cultural context can be understood and utilized by designers. We describe models and tools designers can use to gain sociocultural insights, and we describe different strategies designers can employ to build on such knowledge in their design process. We conclude with suggestions to close the gaps between designers, design researchers and the other disciplines that study food culture.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"30 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-07-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"77867808","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

Bottom-up visions for future of food growing in cities 自下而上对未来城市粮食种植的设想

International Journal of Food Design Pub Date : 2023-05-23 DOI: 10.1386/ijfd_00059_1

Simran Chopra, C. Vasiliou, A. Clear, Rachel Clarke, S. Heitlinger, Özge Dilaver

{"title":"Bottom-up visions for future of food growing in cities","authors":"Simran Chopra, C. Vasiliou, A. Clear, Rachel Clarke, S. Heitlinger, Özge Dilaver","doi":"10.1386/ijfd_00059_1","DOIUrl":"https://doi.org/10.1386/ijfd_00059_1","url":null,"abstract":"We report on community food growing as an instance of practice-based sustainability research focused on the design of interactive systems for food growing in future cities. We present a case study with a series of workshops using speculative and participatory design approaches focused on creatively exploring futures of urban food growing with a local neighbourhood community. Working with local grassroots communities is often perceived as more egalitarian for promoting viable long-term and embedded change in cities, yet little work has studied this approach for urban food growing. To explore how we might better articulate and conceptualize collaborative food growing futures, we discuss the creation of bottom-up visions as contestations to hegemonic narratives of power and control in cities. These are affected by, limitations of present resources and infrastructures, inability to work at scale due to lack of buy-in of stakeholders, and erroneous promises of future technologies. Through these reflections on grassroots futures as complex assemblages of social and material realities, we provoke researchers and practitioners to look at envisioning future possibilities with participants, as a web of practices and stakeholders. We further suggest that researchers and practitioners explore these interconnections through assemblages of socio-material realities and visions of high- and low-tech futures. This work is important because it provides a new approach to looking at the design of future technologies for cities and addressing systemic issues of hegemonic food systems through bottom-up actionable futures.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"97 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-05-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74692232","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0