تجربه غذا: طراحی شیوه‌های پایدار و اجتماعی: مجموعه مقالات دومین کنفرانس بین‌المللی طراحی غذا و مطالعات غذا (EFOOD 2019)، ۲۸-۳۰ نوامبر ۲۰۱۹، لیسبون، پرتغال ۲۰۲۰
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 2020

1. Cover

2. Title

3. Copyright

4. Contents

5. Preface

6. Committee members

7. Food design methods to inspire the new decade. Agency-centered design. Toward 2030

8. Designing with a fork: Lessons from past urban foodscapes for the future

9. Feeding new alternatives: Reducing plastic in the take-away industry

10. Food system photographic portraits: A necessary urban design agenda

11. Gastronomic potential and pairings of new emulsions of vegetable origin

12. #Foodporn vintage, food depiction – from symbolic to desire

13. Where interaction design meets gastronomy: Crafting increasingly playful and interactive eating experiences

14. Sustainability on the menu: The chef’s creative process as a starting point for change in haute cuisine (and beyond)

15. ‘Squid Inc’: Designing transformative food experiences

16. Beyond product-market fit: Human centered design for social sustainability

17. Designing menus to shape consumers’ perception of traditional gastronomy: Does it work for the Portuguese Alentejo cuisine?

18. Seaweeds: An ingredient for a novel approach for artisanal dairy products

19. Introduction of seaweeds in desserts: The design of a sea lettuce ice cream

20. From industry to the table: The tableware sector in Portugal

21. Designing grassroots food recovery circuits in urban Romania

22. Food Design Dates: Design-under-pressure activities in a cross-cultural and multidisciplinary online collaboration

23. Development of dishes free from the main food allergens – a case study

24. Integrating and innovating food design and sociology – healthy eating

25. Design, short food supply chain and conscious consumption in Rio de Janeiro

26. From Asia to Portugal – fermentation, probiotics and waste management in restaurants

27. The experience of the natural world in a moment of fine dining – interwoven approaches to sustainability

28. Floating dish, a sustainable, interactive and fine dining concept

29. Author index