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Transdisciplinary Case Studies on Design for Food and Sustainability

16.06.2021 — Daniel Paladini

Transdisciplinary Case Studies on Design for Food and Sustainability is the new book edited by Sonia Massari co-founder of FORK.
The book edited by Sonia Massari and published by Elsevier demonstrates the presence of food design in various food-related fields of study and analyzes the interconnectivity of sustainability, food, and design.
“Transdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, in social food design, and with regard to post-consumption. Using a case study approach to meet the needs of both academics and practitioners, Transdisciplinary Case Studies on Design for Food and Sustainability includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory”.

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