季节性作为食品设计的考虑、灵感和愿望

Q1 Arts and Humanities
Boudewijn Boon, H. Schifferstein
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引用次数: 1

摘要

虽然在过去的一个世纪里,粮食系统变得更加可控、标准化和全球化,但构成我们粮食生产基础的植物和动物仍然表现出季节性波动。这些生物的生长和繁殖周期遵循季节性天气模式,包括降雨、光照和温度的变化。食品设计师应该考虑这些季节性方面,因为它们会影响他们使用的原料的可用性和质量。此外,季节性带来了独特的可能性和挑战,可以为烹饪应用、食物主张和社交活动激发新的有趣的解决方案。此外,季节性可以成为一个追求的目标,因为它可以在可持续性、健康和福祉领域提供好处。基于这些原因,我们建议,食品设计师可以帮助我们的食物系统与季节相协调,而不是跟随当前的反季节性趋势。这将为实现更可持续、更有意义和更健康的粮食种植、加工、制备和消费节奏提供绝佳机会。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Seasonality as a consideration, inspiration and aspiration in food design
While over the last century food systems have become more controlled, standardized and globalized, the plants and animals that form the basis of our food production still show seasonal fluctuation. The growth and reproductive cycles of these organisms follow seasonal weather patterns, including changes in rainfall, light exposure and temperature. Food designers should consider such aspects of seasonality, as they affect the availability and quality of the ingredients that they work with. Moreover, seasonality brings unique possibilities and challenges that can inspire new and interesting solutions for culinary applications, food propositions and social events. In addition, seasonality can be a goal to aspire to, because it can provide benefits in the domains of sustainability, health and well-being. For these reasons, we propose that, instead of following the current trend of deseasonalization, food designers can contribute to reconcile our food systems with the seasons. This will provide an excellent opportunity for enabling more sustainable, meaningful and healthy rhythms of growing, processing, preparing and consuming food.
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来源期刊
International Journal of Food Design
International Journal of Food Design Arts and Humanities-Visual Arts and Performing Arts
CiteScore
3.70
自引率
0.00%
发文量
7
审稿时长
24 weeks
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