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Author: Gregory E. Pence
Publisher: Rowman & Littlefield
Published: 2002
Total Pages: 266
ISBN-13: 9780742508392
DOWNLOAD EBOOKThe phrase genetically modified food conjures images of apples with eyeballs and tomatoes with toes. But the true story behind this technology is much more complex that anyone may realize. Join Pence's investigation of this latest public issue and take a front-row seat at what will surely become the hottest debate since human cloning.
Author: Francesca Zampollo
Publisher:
Published: 2018-12-13
Total Pages: 562
ISBN-13: 9781791669119
DOWNLOAD EBOOKFood Design Thinking is the process that triggers creativity and leads to innovative, meaningful, and sustainable propositions for new dishes, food products, food events, food services, food systems, and anything in between. Food Design Thinking is a food-specific branch of Design Thinking. Ideated by Dr. Francesca Zampollo, it is the answer to the question "How do I design food?." This book contains the entire Food Design Thinking methodology, with description and worksheets of all its 52 methods. This book is for chefs, bakers, bartenders, designers, event planners, dinner party enthusiasts, food scientists, activists, and world changers who are looking for food creativity tools to generate numerous meaningful and sustainable Food Design ideas. Francesca Zampollo is a Food Design researcher, consultant, keen public speaker, and teacher. Francesca has a Ph.D. in Design Theory applied to Food Design, she is the founder of the Online School of Food Design(c) (onlineschooloffooddesign.org), and in 2012 she started developing the Food Design Thinking methodology. She is the founding editor of the International Journal of Food Design and the founder of the International Food Design Society. Francesca has organized the first, second, and third International Conference on Food Design, and has taught Food Design and Design Theory at London Metropolitan University and Auckland University of Technology as a senior lecturer.
Author: Katja Gruijters
Publisher: Lannoo Publishers
Published: 2016
Total Pages: 216
ISBN-13: 9789089896889
DOWNLOAD EBOOKFood design is about everything that concerns food: production, distribution, identity, enjoyment, nutrition and digestion. Katja Gruijters is a Dutch food designer with focus on new opportunities with regard to health, quality, seductiveness, honesty and waste reduction.
Author: Wided Batat
Publisher: Springer Nature
Published: 2021-01-06
Total Pages: 299
ISBN-13: 3030542963
DOWNLOAD EBOOKHow can we design innovative food experiences that enhance food pleasure and consumer well-being? Through a wide variety of empirical, methodological, and theoretical contributions, which examine the art of designing innovative food experiences, this edited book explores the relationship between design thinking, food experience, and food well-being. While many aspects of food innovation are focused on products' features, in this book, design thinking follows an experiential perspective to create a new food innovation design logic that integrates two aspects: consumer food well-being and the experiential pleasure of food. It integrates a holistic perspective to understand how designing innovative food experiences, instead of food products, can promote healthy and pleasurable eating behaviors among consumers and help them achieve their food well-being. Invaluable for scholars, food industry professionals, design thinkers, students, and amateurs alike, this book will define the field of food innovation for years to come.
Author: Marije Vogelzang
Publisher: Bis Publishers
Published: 2008
Total Pages: 0
ISBN-13: 9789063692001
DOWNLOAD EBOOKEating concepts by Marije Vogelzang: her interest is in the verb "to eat." Not only does she think deeply about what is on the plate, but also about everything that surrounds the act of eating, exploring the intimacy of design that actually goes inside your body and following the journey of food from seed all the way to poop.
Author: Israel Goldberg
Publisher: Springer Science & Business Media
Published: 1994-04-30
Total Pages: 600
ISBN-13: 9780834216884
DOWNLOAD EBOOKAuthor: Yadunandan Lal Dar
Publisher: John Wiley & Sons
Published: 2014-05-27
Total Pages: 464
ISBN-13: 0470672420
DOWNLOAD EBOOKFood texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture while optimizing nutritional content, cost, flavor and other attributes of the food product are investigated. The book also highlights the importance of texture design and optimization in several types of food products and demonstrates how experts have applied this knowledge in the industry. Part two provides an overview of the latest advances in tools and techniques for food texture design and optimization, focusing on the use of instrumental techniques, the application of sensory techniques, and the use of marketing and consumer insight tools in the design and optimization of food products. The ability to use advanced characterization techniques in this field is critical for both new and established practitioners in tackling the problems they face. Food Texture Design and Optimization serves as an important reference for technical practitioners on how to adopt advanced techniques in food texture research. This information is invaluable in reviewing establish the state of the art in this field and providing a minimum recommended standard for food formulators.
Author: Alberto Bassi
Publisher: Rizzoli Publications
Published: 2017-04-11
Total Pages: 0
ISBN-13: 8891802689
DOWNLOAD EBOOKAn accessible introduction to the design of Italian food branding, packaging, advertising, and marketing, covering all of the most iconic Italian foods, from Nutella to Illy coffee. This fascinating book delves into the innovative and visually stimulating world of top Italian foods. As the renowned designer Ettore Sottsass once said, “Eating necessarily involves a creative process. In this sense it lies within the realm of the design profession.” Eighty well-known Italian food products from the nineteenth century to the present day have been chosen and placed in broad historical contexts. The book tells the story of all the design phases of each item—from the initial conception of the idea to its shape, packaging, communication, and advertising. A range of visuals, including original projects drawings, posters, and magazine and television advertisements accompany informative text discussing the role of each brand and its impact on consumers’ personal habits. Featuring a broad selection of products, such as as Parmiggiano Reggiano cheese, Illy coffee, Panettone Motta, Cirio tomatoes, Barilla pasta, San Pellegrino water, and Nutella, this book is perfect for advertising professionals, graphic designers, brand managers, product designers, and anyone with an interest in Italian food and design.
Author: Vogue editors
Publisher: Harry N. Abrams
Published: 2017-11-14
Total Pages: 0
ISBN-13: 9781419727542
DOWNLOAD EBOOK"Food in Vogue collects the most striking, mouthwatering food photography and finest food writing from one of the most respected magazines in the world. Combining legendary essays by longtime Vogue food critic Jeffrey Steingarten, as well as contributions from rising food writers such as Tamar Adler and Oliver Strand, with original behind-the-scenes interviews, the book pairs portraits of world-renowned or rising chefs along with iconic food photography, much of it shot by Irving Penn and conceived by editor Phyllis Posnick. Food in Vogue examines how Vogue's relationship with and treatment of food has changed in its pages through lavish and challenging food photographs, and its career-defining interviews with the world's hottest chefs. Food in Vogue is more than a book about food. It's a book about trends, fashion, and culture, told through the world's common language"--Publisher's description.
Author: Ben Hargreaves
Publisher: Rockport Publishers
Published: 2006
Total Pages: 159
ISBN-13: 9782940361335
DOWNLOAD EBOOKSuccessful Food Packaging Design showcases the most delectable international food packaging graphic design. From premier lines, to the pop kitsch of mass-market brands, superbranded icons to in-house lines and own brands, this book will satisfy the most insatiable of graphic consumers' appetites. Accompanying the visual feats of desirable packets Successful Food Packaging Design offers in-depth analysis of key international trends, plus insightful commentary from industry professionals and how to design for success in this highly competitive area of design. Exploring the relationship between marketing and lifestyle branding, this book is a must-consume for designers working within the field of food packaging as well as those from the wider field with a hunger for visual stimulation.
