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Author: Katja Gruijters
Publisher: Lannoo Publishers
ISBN: 9789089896889
Category : Cooking
Languages : en
Pages : 216
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Book Description
Food 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: Katja Gruijters
Publisher: Lannoo Publishers
ISBN: 9789089896889
Category : Cooking
Languages : en
Pages : 216
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Book Description
Food 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: Francesca Zampollo
Publisher:
ISBN: 9781791669119
Category : Food industry and trade
Languages : en
Pages : 562
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Book Description
Food 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: Wided Batat
Publisher: Springer Nature
ISBN: 3030542963
Category : Business & Economics
Languages : en
Pages : 299
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Book Description
How 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: Alexandru Mihai Grumezescu
Publisher: Academic Press
ISBN: 0128115017
Category : Technology & Engineering
Languages : en
Pages : 540
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Book Description
Biopolymers for Food Design, Volume 20 in the Handbook of Bioengineering series, describes how biopolymers have made a major impact in the food industry, from food design, to food control and safety. Biopolymers can be used in the development of novel nutritional alternatives, to replace difficult to obtain food products, or for foods inaccessible or inappropriate for a particular population (i.e. allergic to specific components). In addition, some polymers can be used as functional ingredients, and can also represent efficient scaffolds for food ingredients with therapeutic values. This valuable reference is ideal for those looking for new solutions for the food industry. Presents common biopolymers and their applications in food bioengineering, from food design, to control and safety Identifies how the use of certain biopolymers can result in faster production time and reduced costs Includes cutting-edge technologies used in research for food design and other food-related applications Discusses the use of biopolymers in food packaging, shelf-life extension, and the creation of novel food products
Author: Christopher G. J. Baker
Publisher: Springer Science & Business Media
ISBN: 1461474507
Category : Technology & Engineering
Languages : en
Pages : 499
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Book Description
Food manufacturing has evolved over the centuries from kitchen industries to modern, sophisticated production operations. A typical food factory includes the food processing and packaging lines, the buildings and exterior landscaping, and the utility-supply and waste-treatment facilities. As a single individual is unlikely to possess all the necessary skills required to facilitate the design, the task will undoubtedly be undertaken by an interdisciplinary team employing a holistic approach based on a knowledge of the natural and biological sciences, most engineering disciplines, and relevant legislation. In addition, every successful project requires a competent project manager to ensure that all tasks are completed on time and within budget. This Handbook attempts to compress comprehensive, up-to-date coverage of these areas into a single volume. It is hoped that it will prove to be of value across the food-manufacturing community. The multi-disciplinary nature of the subject matter should facilitate more informed communication between individual specialists on the team. It should also provide useful background information on food factory design for a wider range of professionals with a more peripheral interest in the subject: for example, process plant suppliers, contractors, HSE specialists, retailers, consultants, and financial institutions. Finally, it is hoped that it will also prove to be a valuable reference for students and instructors in the areas of food technology, chemical engineering, and mechanical engineering, in particular.
Author: Taavo Somer
Publisher: HarperCollins
ISBN: 0062671812
Category : Design
Languages : en
Pages : 240
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Book Description
In this lavish full-color volume featuring 225 photographs, Taavo Somer, the creative mind behind Freemans, the iconic New York City restaurant, barber, menswear shop, and bespoke tailor, reveals the creative process behind the development and design of the "rustic-luxe" and holistic approach of this cultural phenomenon and pioneering brand. Nestled in a secluded alleyway off Rivington Street on Manhattan’s Lower East Side, Freemans Restaurant is an oasis of calm, beauty, and exquisite food in a crowded, chaotic city. Founded by Somer—one of the defining figures in the New York social and design culture for more than a decade—this one-of-a-kind eatery with rustic décor has redefined New York dining since its opening in 2004. A dozen years later, Somer’s vision has extended to other eateries and bars such as his restaurant, ISA, in Williamsburg, which references 1970s California, and the Rusty Knot, a nautical-themed dive bar in the West Village, as well as a men’s clothing line and bespoke tailoring services, a barbershop model that has been emulated the world over, and an organic approach to interior design that speaks to the soul. Somer was the first to establish the now popular "lumberjack chic" style; the interior of his bars and restaurants—with furnishings handcrafted by the designer in his unique, signature style—harken back to the beauty and simplicity of more rustic times. Now, in his first book, Somer opens the doors to the Freemans world. With an elegant, sumptuous design and dozens of color photographs shot specifically for the book, Freemans showcases the interiors of his numerous Freemans ventures, other restaurant spaces he’s conceived and owns, as well as the classic, superbly tailored American-made men’s clothing, bespoke suits, barbershop, and food and drink that comprise Somer’s iconic—and now much-copied—style. Somer reveals the inspiration behind Freemans—including the restaurant down the alley, acclaimed menswear store Freemans Sporting Club, and the pioneering Freemans Sporting Club Barbershop—sharing the story of his evolution as an architect, designer, and tastemaker, from his rural Pennsylvania childhood to his architectural apprenticeship in Minneapolis to his arrival in New York, where at first he designed t-shirts and threw parties in a Financial District strip club. Freemans also takes fans into the nineteenth-century farmhouse in upstate New York he renovated and landscaped, inside his restaurant ISA, and bar the Rusty Knot, and across the world to the Freemans Sporting Club store in Tokyo, the remarkable four-story townhouse he designed, which has rarely been seen by an American audience. A comprehensive exploration of Somer’s singular vision, Freemans will appeal to the many devotees of the Freemans world, as well as lovers of fine living through its exploration of design, dining, architecture, gardens, and men’s fashion.
Author: Jeffrey Sturgis
Publisher:
ISBN: 9780988290006
Category :
Languages : en
Pages :
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Book Description
Discover the critical concepts needed for designing your own whitetail habitat and hunting success. Whether you hunt private or public land, the concepts described in this book will help you design your next hunt of a lifetime. The Author has relied upon these concepts of Whitetail Design to achieve Whitetail Success for decades, and he is excited to the the same for you!
Author: Alberto Bassi
Publisher: Rizzoli Publications
ISBN: 8891802689
Category : Design
Languages : en
Pages : 0
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Book Description
An 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: Ben Hargreaves
Publisher: Rockport Publishers
ISBN: 9782940361335
Category : Design
Languages : en
Pages : 159
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Book Description
Successful 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.
Author: Audrey G. Bennett
Publisher: Taylor & Francis
ISBN: 1000897354
Category : Business & Economics
Languages : en
Pages : 265
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Book Description
This book introduces critical mapping as a problematizing, reflective approach for analyzing systemic societal problems like food, scoping out existing solutions, and finding opportunities for sustainable design intervention. This book puts forth a framework entitled "wicked solutions" that can be applied to determine issues that designers should address to make real differences in the world and yield sustainable change. The book assesses the current role of design in attaining food security in a sustainable, equitable, and just manner. Accomplishing this goal is not simple; if it was, it would not be called a wicked problem. But this book shows how a particular repertoire of design tools can be deployed to find solutions and strategize the development of novel outcomes within a complex and interconnected terrain. To address the wicked problem of food insecurity, inequity, and injustice, this book highlights 73 peer-reviewed design outcomes that epitomize sustainable food design. This includes local and regional sustainable design outcomes funded or supported by public or private institutions and local and widespread design outcomes created by citizens. In doing so, this book sets the stage for an evidence-driven and evidence-informed design future that facilitates the designers’ visualization of wicked solutions to complex social problems, such as food insecurity. Drawing on an array of case studies from across the world, from urban rooftop farms and community cookers to mobile apps and food design cards, this book provides vitally important information about existing sustainable food design outcomes in a way that is organized, accessible, and informative. This book will be of great interest to academics and professionals working in the field of design and sustainable food systems. Students interested in learning about food and sustainability from across design studies, food studies, innovation and entrepreneurship, urban studies, and global development will also find this book of great use.
