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Experiencing and Envisioning Food

Designing for Change

dc.contributor.editorBonacho, Ricardo
dc.contributor.editorEidler, Mariana
dc.contributor.editorMassari, Sonia
dc.contributor.editorPires, Maria José
dc.date.accessioned2024-05-08T14:47:05Z
dc.date.available2024-05-08T14:47:05Z
dc.date.issued2024
dc.date.submitted2024-03-28T10:15:14Z
dc.identifierhttps://library.oapen.org/handle/20.500.12657/88756
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/136773
dc.description.abstractExperiencing 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.
dc.languageEnglish
dc.rightsopen access
dc.subject.otherGastronomy;Sustainability
dc.subject.otherthema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TD Industrial chemistry and manufacturing technologies::TDC Industrial chemistry and chemical engineering::TDCT Food and beverage technology
dc.titleExperiencing and Envisioning Food
dc.title.alternativeDesigning for Change
dc.typebook
oapen.identifier.doi10.1201/9781003386858
oapen.relation.isPublishedByfa69b019-f4ee-4979-8d42-c6b6c476b5f0
oapen.relation.isbn9781032479897
oapen.relation.isbn9781003386858
oapen.relation.isbn9781040108482
oapen.imprintCRC Press
oapen.pages263


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Except where otherwise noted, this item's license is described as open access