Experiencing and Envisioning Food

Designing for Change

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https://oapen-dev.siscern.org/bitstream/20.500.12657/88756/1/9781040108390.pdf
Contributor(s)
Bonacho, Ricardo (editor)
Eidler, Mariana (editor)
Massari, Sonia (editor)
Pires, Maria José (editor)
Language
English
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Résumé
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.
URI
https://doab-dev.siscern.org/handle/20.500.12854/171953
Keywords
Gastronomy;Sustainability
DOI
10.1201/9781003386858
ISBN
9781032479897, 9781003386858, 9781040108482
Publisher
Taylor & Francis
Publisher website
http://www.taylorandfrancis.com/
Publication date and place
2024
Imprint
CRC Press
Classification
Food and beverage technology
Pages
263
Review type
Proposal
Anonymity
Single-anonymised
Reviewer type
Internal editor; External peer reviewer
Review stage
Pre-publication
Open review
No
Publish responsibility
Publisher
Rights
https://creativecommons.org/licenses/by-nc-nd/4.0/
open access
Excepté là où spécifié autrement, la license de ce document est décrite en tant que open access