Experiencing and Envisioning Food
Designing for Change
| dc.contributor.editor | Bonacho, Ricardo | |
| dc.contributor.editor | Eidler, Mariana | |
| dc.contributor.editor | Massari, Sonia | |
| dc.contributor.editor | Pires, Maria José | |
| dc.date.accessioned | 2024-03-28T10:15:14Z | |
| dc.date.available | 2024-03-28T10:15:14Z | |
| dc.date.issued | 2024 | |
| dc.identifier.uri | https://library.oapen.org/handle/20.500.12657/88756 | |
| dc.description.abstract | Experiencing and Envisioning Food: Designing for Change contains papers on gastronomy, food design, sustainability, and social practices research as presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portugal, 28-30 April 2022). The contributions explore potential solutions to current problems in the food system, and outline scenarios on the future of food and nutrition. The book aims at academics and professionals that interact with the food sector. | en_US |
| dc.language | English | en_US |
| dc.subject.classification | thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology | en_US |
| dc.subject.other | Gastronomy;Sustainability | en_US |
| dc.title | Experiencing and Envisioning Food | en_US |
| dc.title.alternative | Designing for Change | en_US |
| dc.type | book | |
| oapen.identifier.doi | 10.1201/9781003386858 | en_US |
| oapen.relation.isPublishedBy | 7b3c7b10-5b1e-40b3-860e-c6dd5197f0bb | en_US |
| oapen.relation.isbn | 9781032479897 | en_US |
| oapen.relation.isbn | 9781003386858 | en_US |
| oapen.relation.isbn | 9781040108482 | en_US |
| oapen.imprint | CRC Press | en_US |
| oapen.pages | 263 | en_US |
