International Journal of Food Design最新文献_第5页

‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music “不寻常的成分”:开发一个跨领域的多感官艺术实践模型，将食物和音乐联系起来

International Journal of Food Design Pub Date : 2021-10-01 DOI: 10.1386/ijfd_00032_1

Jacob Thompson-Bell, Adam Martin, Caroline Hobkinson

{"title":"‘Unusual ingredients’: Developing a cross-domain model for multisensory artistic practice linking food and music","authors":"Jacob Thompson-Bell, Adam Martin, Caroline Hobkinson","doi":"10.1386/ijfd_00032_1","DOIUrl":"https://doi.org/10.1386/ijfd_00032_1","url":null,"abstract":"This article explores linkages between sensory experiences of food and music in light of recent research from gastrophysics, 4E cognition (i.e. embodied, embedded, extended and enactive) and ecological perception theory. Drawing on these research disciplines, this article outlines a\u0000 model for multisensory artistic practice, and a taxonomy of cross-domain creative strategies, based on the identification of sensory affordances between the domains of food and music. Food objects are shown to ‘afford’ cross-domain interrelationships with sound stimuli based on\u0000 our capacity to sense their material characteristics, and to make sense of them through prior experience and contextual association. We propose that multisensory artistic works can themselves afford extended forms of sensory awareness by synthesizing and mediating stimuli across the selected\u0000 domains, in order to form novel, or unexpected sensory linkages. These ideas are explored with reference to an ongoing artistic research project entitled ‘Unusual ingredients’, creating new music to complement and enhance the characteristics of selected food.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"163 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73745732","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: 6

Gastronomy unravelled by physics: Gastrophysics 被物理学揭开的美食学:美食物理学

International Journal of Food Design Pub Date : 2021-10-01 DOI: 10.1386/ijfd_00029_1

Mie Thorborg Pedersen, P. Hansen, M. Clausen

{"title":"Gastronomy unravelled by physics: Gastrophysics","authors":"Mie Thorborg Pedersen, P. Hansen, M. Clausen","doi":"10.1386/ijfd_00029_1","DOIUrl":"https://doi.org/10.1386/ijfd_00029_1","url":null,"abstract":"Useful attempts to shed light on the nature of gastronomy from a scientific point of view and to unravel the crucial connection between food, eating and well-being are currently underrepresented in the scientific literature. However, several scientific disciplines ranging from the natural\u0000 to the social sciences offer valuable new perspectives on gastronomy. As one of the key disciplines in natural science, physics offers original and rigorous perspectives on all processes and structures constrained by the laws of nature. The emerging discipline called gastrophysics employs\u0000 the full range of concepts, techniques and methods from physics to generate useful scientific input to the complex and holistic reflections on gastronomy. Relying on a review of the existing literature, this article illustrates how a science-based gastrophysics emerges, to a large extent from\u0000 the convoluted history of food science as well as from various recent ‐ and often overlapping ‐ attempts to combine modern scientific methodology to questions from gastronomy. However, the present review also insists on a physics-inspired methodology to handle scale and complexity\u0000 in food preparation and consumption across length scales from sub-molecular to entire foods. We exemplify how gastrophysics directly helps to develop gastronomy and how it adds to current approaches in traditional food science. We also suggest that gastrophysics may prove relevant in the context\u0000 of the ongoing food transformation, which focuses strongly on sustainability, but where the importance of gastronomic aspects in this transformation is greatly needed.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"55 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"72798117","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: 4

Between attraction and aversion: How designers can use the concept of disgust to influence food consumption 在吸引和厌恶之间:设计师如何利用厌恶的概念来影响食物消费

International Journal of Food Design Pub Date : 2021-04-01 DOI: 10.1386/IJFD_00025_1

Mailin Lemke, Boudewijn Boon, H. Schifferstein

引用次数: 5

Abstracts Creative Tastebuds 2020 创意味蕾2020

International Journal of Food Design Pub Date : 2020-12-01 DOI: 10.1386/ijfd_00020_7

Astrid Beim, Simon Lynge Svendsen, J. Hansen, Kirsten Hansen, K. Olsen, M. B. Frøst

引用次数: 0

Do food cinemagraphs evoke stronger appetitive responses than stills? 美食电影会比静态电影更能唤起人们的食欲吗?

International Journal of Food Design Pub Date : 2019-04-01 DOI: 10.1386/IJFD.4.1.63_1

A. Toet, M. van Schaik, Daisuke Kaneko, J. V. van Erp

{"title":"Do food cinemagraphs evoke stronger appetitive responses than stills?","authors":"A. Toet, M. van Schaik, Daisuke Kaneko, J. V. van Erp","doi":"10.1386/IJFD.4.1.63_1","DOIUrl":"https://doi.org/10.1386/IJFD.4.1.63_1","url":null,"abstract":"Viewing images of food triggers the desire to eat and this effect increases when images represent food in a more vivid way. Cinemagraphs are a new medium that is intermediate between photographs and videos: most of the frame is static, while some details are animated in a seamless loop,\u0000 resulting in a vivid viewing experience. On social media cinemagraphs are increasingly used for food-related communication. Given their vivid appearance we hypothesized that food cinemagraphs may evoke stronger appetitive responses than their static counterparts (stills). This would make them\u0000 a promising medium for food advertisements on the Internet or on digital menu boards. In this study we measured the ‘wanting’ (appetitive) and ‘liking’ (affective) responses to both cinemagraph and stills representing a wide range of different food products. Our results\u0000 show that food cinemagraphs slightly increase ‘wanting’ scores while not affecting ‘liking’ scores, compared to similar stills. Although we found no overall main effect of image dynamics on ‘liking’, we did observe a significant effect for some individual\u0000 food items. The effects of image dynamics on ‘wanting’ and ‘liking’ appear to be product specific: while dynamic images were scored higher on ‘wanting’ or ‘liking’ for some products, static images were scored higher on these factors for other\u0000 products. Observer responses to a free association task indicate that image dynamics can affect the appeal of a food product in two ways: by emphasizing its hedonic qualities (lusciousness, freshness) and by enhancing the observers’ awareness of their own core affect (‘liking’)\u0000 for the product. We conclude that the effective use of cinemagraphs in food advertisements therefore requires a careful consideration of the characteristics (hedonic aspects) of the food product that are to be highlighted through image motion and the inherent preferences (core liking) of the\u0000 target group.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"24 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84860449","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: 9

Food and Museums, Nina Levent and Irina D. Mihalache (eds) (2017) 《食物与博物馆》，妮娜·莱文特、伊琳娜·d·米哈拉切主编(2017)

International Journal of Food Design Pub Date : 2019-04-01 DOI: 10.1386/IJFD.4.1.90_5

Elsa Vogts

引用次数: 0

Consumer acceptance of edible insects and design interventions as adoption strategy 消费者对食用昆虫的接受程度和设计干预措施作为采用策略

International Journal of Food Design Pub Date : 2019-04-01 DOI: 10.1386/IJFD.4.1.39_1

Saara-Maria Kauppi, I. N. Pettersen, C. Boks

{"title":"Consumer acceptance of edible insects and design interventions as adoption strategy","authors":"Saara-Maria Kauppi, I. N. Pettersen, C. Boks","doi":"10.1386/IJFD.4.1.39_1","DOIUrl":"https://doi.org/10.1386/IJFD.4.1.39_1","url":null,"abstract":"Edible insects are regarded as one of the most sustainable animal protein sources for human consumption, but for western people insects are a rather unusual food ingredient. In the media, however, insect consumption is gaining increasing attention and people are starting to acknowledge\u0000 insects as a potential source of protein. The eating of insects, ‘entomophagy’, is bringing new insect food companies, ‘ento-preneurs’ to the market, yet current research is still insufficient and relatively fragmented to support the commercialization of insect-based\u0000 food products. Therefore, more systematic research approaches are needed in this area. This review article introduces the benefits and challenges of insect-eating, discusses the factors that are known to influence consumer acceptance, and categorizes factors including adoption strategies into\u0000 a framework that can be applied in future consumer studies on entomophagy. In addition, the article introduces three distinctive examples of design interventions to illustrate how design can contribute as a strategy to support the general adoption of insect foods by western consumers.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"21 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74342405","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: 43

The Bloomsbury Handbook of Food and Popular Culture, Kathleen Lebesco and Peter Naccarato (eds) (2018) 《布卢姆斯伯里饮食与流行文化手册》，凯瑟琳·勒贝斯科、彼得·纳卡拉托主编(2018)

International Journal of Food Design Pub Date : 2019-04-01 DOI: 10.1386/IJFD.4.1.85_5

Jamie L. Horwitz

引用次数: 11

Participatory Research through Gastronomy Design: A designerly move towards more playful gastronomy 通过美食设计进行参与式研究:设计师向更有趣的美食设计迈进

International Journal of Food Design Pub Date : 2019-04-01 DOI: 10.1386/IJFD.4.1.3_1

D. Wilde, Ferran Altarriba Bertran

{"title":"Participatory Research through Gastronomy Design: A designerly move towards more playful gastronomy","authors":"D. Wilde, Ferran Altarriba Bertran","doi":"10.1386/IJFD.4.1.3_1","DOIUrl":"https://doi.org/10.1386/IJFD.4.1.3_1","url":null,"abstract":"Socialization, eating and play are core activities that make us human. While they are often brought together, play theory suggests that their combination has unexplored potential in the context of gastronomy. Our research also indicates that a chef’s desire to control the meal\u0000 may be a key impediment to developing dining experiences in which the diner’s playful engagement impacts taste, texture and flavour combination. We investigate if combining participatory research through design and play theory might better situate chefs to diversify their approach to\u0000 playful gastronomy. Using experimental design methods, we interviewed a chef, a maître d’, a professional gastronomist, two food enthusiasts and a novice, to identify overlooked opportunities to extend play in gastronomy. We then conducted a series of dinners ‐ designed\u0000 with and for experts, enthusiasts and novices ‐ to explore these opportunities, and tested the resulting method through a workshop with student chefs and game designers. We present the method: Participatory Research through Gastronomy Design (PRGD), using the case of its development\u0000 to explicate its characteristics. Our research suggests that PRGD supports the design of playful gastronomic experiences that appeal to a range of diners, affords exploration of play’s impact on social dynamics and can productively inform concrete design choices. It also ‐ crucially\u0000 ‐ supports chefs to partially transfer control of how a meal unfolds, without diluting their sense of controlling the overall experience. PRGD thus addresses a key impediment to extending play in gastronomy. Gastronomy that responds to diners’ needs and desires for play are currently\u0000 limited. We propose PRGD as an exciting ‐ and viable ‐ approach to address this limitation.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"17 6 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85477527","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: 22

The procurement of food as a factor in taste 作为口味因素的食品采购

International Journal of Food Design Pub Date : 2018-10-01 DOI: 10.1386/IJFD.3.2.147_3

Joan Gross

引用次数: 0