Experiencing food : designing sustainable and social practices : proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November, 2019, Lisbon, Portugal / editors, Ricardo Bonacho, Maria José Pires, Elsa Cristina Carona de Sousa Lamy.
Material type:
TextPublisher: Leiden, The Netherlands : CRC Press/Balkema, 2021Description: 1 online resource (x, 137 pages)Content type: text Media type: computer Carrier type: online resourceISBN: 9781000285109; 1000285103; 9781000285086; 1000285081; 9781000285093; 100028509X; 9781003046097; 1003046096Subject(s): Food -- Social aspects -- Congresses | Sustainability -- Congresses | TECHNOLOGY / Food Science | COOKING / GeneralDDC classification: 394.1/2 LOC classification: TX353 | .I58 2019Online resources: Taylor & Francis | OCLC metadata license agreement Summary: Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.
Conference proceedings.
Preface. Papers.
Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal. The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.
OCLC-licensed vendor bibliographic record.