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oapen-20.500.12657-887562024-03-28T10:15:39Z Experiencing and Envisioning Food Bonacho, Ricardo Eidler, Mariana Massari, Sonia Pires, Maria José Gastronomy;Sustainability 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 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. 2024-03-28T10:15:14Z 2024-03-28T10:15:14Z 2024 book 9781032479897 9781003386858 9781040108482 https://library.oapen.org/handle/20.500.12657/88756 eng application/pdf Attribution-NonCommercial-NoDerivatives 4.0 International 9781040108390.pdf Taylor & Francis CRC Press 10.1201/9781003386858 10.1201/9781003386858 7b3c7b10-5b1e-40b3-860e-c6dd5197f0bb 9781032479897 9781003386858 9781040108482 CRC Press 263 open access
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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.
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