Author: Katja Gruijters Publisher: Lannoo Publishers ISBN: 9789089896889 Category : Cooking Languages : en Pages : 216
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: Craig Leadley Publisher: Woodhead Publishing ISBN: 1782424709 Category : Technology & Engineering Languages : en Pages : 310
Book Description
Innovation and Future Trends in Food Manufacturing and Supply Chain Technologies focuses on emerging and future trends in food manufacturing and supply chain technologies, examining the drivers of change and innovation in the food industry and the current and future ways of addressing issues such as energy reduction and rising costs in food manufacture. Part One looks at innovation in the food supply chain, while Part Two covers emerging technologies in food processing and packaging. Subsequent sections explore innovative food preservation technologies in themed chapters and sustainability and future research needs in food manufacturing. - Addresses issues such as energy reduction and rising costs in food manufacture - Assesses current supply chain technologies and the emerging advancements in the field, including key chapters on food processing technologies - Covers the complete food manufacturing scale, compiling significant research from academics and important industrial figures
Author: Francesca Zampollo Publisher: ISBN: 9781791669119 Category : Food industry and trade Languages : en Pages : 562
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: Rajeev Bhat Publisher: Elsevier ISBN: 0323910017 Category : Technology & Engineering Languages : en Pages : 786
Book Description
Future Foods: Global Trends, Opportunities, and Sustainability Challenges highlights trends and sustainability challenges along the entire agri-food supply chain. Using an interdisciplinary approach, this book addresses innovations, technological developments, state-of-the-art based research, value chain analysis, and a summary of future sustainability challenges. The book is written for food scientists, researchers, engineers, producers, and policy makers and will be a welcomed reference. Provides practical solutions for overcoming recurring sustainability challenges along the entire agri-food supply chain Highlights potential industrial opportunities and supports circular economy concepts Proposes novel concepts to address various sustainability challenges that can affect and have an impact on the future generations
Author: Sonja Stummerer Publisher: de Gruyter ISBN: 9783110679755 Category : Architecture Languages : en Pages : 0
Book Description
More than a thousand times per year, before every meal, people select, cut up, heat, mix and combine, and thus design raw materials and basic products for dishes and foods. What are the steps in the design process of treatment, and how associated decisions proceed from the selection of a food, to defining it as an eating object, all the way to consumption? This book investigates where the forms of what we eat come from, which factors play a role in their design, and how eating objects also function as signs that convey their contents and meanings. The goal of this book is to expand and reflect upon our knowledge about the origin, content, and meaning of eating objects.
Author: Chloé Rutzerveld Publisher: Bis Publishers ISBN: 9789063695170 Category : Languages : en Pages : 120
Book Description
Food Futures shows innovative ways of looking towards food production and consumption. It involves the reader in possible food futures and gives them hands-on tools to start exploring, cooking and fantasizing about what we are going to eat in the future.
Author: Warren James Belasco Publisher: Univ of California Press ISBN: 0520250354 Category : Business & Economics Languages : en Pages : 396
Book Description
"Warren Belasco is a witty, wonderfully observant guide to the hopes and fears that every era projects onto its culinary future. This enlightening study reads like time-travel for foodies."—Laura Shapiro, author of Something From the Oven: Reinventing Dinner in 1950s America "In his insightful look at human imaginings about their food and its future sufficiency, Warren Belasco makes use of everything from academic papers, films, and fiction to journalism, advertising and world’s fairs to trace a pattern of public concern over two centuries. His wide-ranging scholarship humbles all would-be futurists by reminding us that ours is not the first generation, nor is it likely to be the last, to argue inconclusively about whether we can best feed the world with more spoons, better manners or a larger pie. Truly painless education; a wonderful read!"—Joan Dye Gussow, author This Organic Life "Warren Belasco serves up an intellectual feast, brilliantly dissecting two centuries of expectations regarding the future of food and hunger. Meals to Come provides an essential guide to thinking clearly about the worrisome question as to whether the world can ever be adequately and equitably fed."—Joseph J. Corn, co-author of Yesterday's Tomorrows: Past Visions of the American Future "This astute, sly, warmly human critique of the basic belly issues that have absorbed and defined Americans politically, socially, and economically for the past 200 years is a knockout. Warren Belasco’s important book, crammed with knowledge, is absolutely necessary for an understanding of where we are now."—Betty Fussell, author of My Kitchen Wars
Author: Oluwatosin Ademola Ijabadeniyi Publisher: Walter de Gruyter GmbH & Co KG ISBN: 3110667576 Category : Technology & Engineering Languages : en Pages : 356
Book Description
Food Science and Technology: Trends and Future Prospects presents different aspects of food science i.e., food microbiology, food chemistry, nutrition, process engineering that should be applied for selection, preservation, processing, packaging, and distribution of quality food. The authors focus on the fundamental aspects of food and also highlight emerging technology and innovations that are changing the food industry. The chapters are written by leading researchers, lecturers, and experts in food chemistry, food microbiology, biotechnology, nutrition, and management. This book is valuable for researchers and students in food science and technology and it is also useful for food industry professionals, food entrepreneurs, and farmers.
Author: Dan Barber Publisher: Penguin ISBN: 1594204071 Category : Biography & Autobiography Languages : en Pages : 498
Book Description
"[A] renowned chef ... Barber explores the evolution of American food from the "first plate," or industrially-produced, meat-heavy dishes, to the "second plate" of grass-fed meat and organic greens, and says that both of these approaches are ultimately neither sustainable nor healthy. Instead, Barber proposes Americans should move to the "third plate," a cuisine rooted in seasonal productivity, natural livestock rhythms, whole-grains, and small portions of free-range meat"--Provided by publisher.
Author: Amir Kassam Publisher: Woodhead Publishing ISBN: 0128164115 Category : Technology & Engineering Languages : en Pages : 478
Book Description
Given the central role of the food and agriculture system in driving so many of the connected ecological, social and economic threats and challenges we currently face, Rethinking Food and Agriculture reviews, reassesses and reimagines the current food and agriculture system and the narrow paradigm in which it operates. Rethinking Food and Agriculture explores and uncovers some of the key historical, ethical, economic, social, cultural, political, and structural drivers and root causes of unsustainability, degradation of the agricultural environment, destruction of nature, short-comings in science and knowledge systems, inequality, hunger and food insecurity, and disharmony. It reviews efforts towards 'sustainable development', and reassesses whether these efforts have been implemented with adequate responsibility, acceptable societal and environmental costs and optimal engagement to secure sustainability, equity and justice. The book highlights the many ways that farmers and their communities, civil society groups, social movements, development experts, scientists and others have been raising awareness of these issues, implementing solutions and forging 'new ways forward', for example towards paradigms of agriculture, natural resource management and human nutrition which are more sustainable and just. Rethinking Food and Agriculture proposes ways to move beyond the current limited view of agro-ecological sustainability towards overall sustainability of the food and agriculture system based on the principle of 'inclusive responsibility'. Inclusive responsibility encourages ecosystem sustainability based on agro-ecological and planetary limits to sustainable resource use for production and livelihoods. Inclusive responsibility also places importance on quality of life, pluralism, equity and justice for all and emphasises the health, well-being, sovereignty, dignity and rights of producers, consumers and other stakeholders, as well as of nonhuman animals and the natural world. - Explores some of the key drivers and root causes of unsustainability , degradation of the agricultural environment and destruction of nature - Highlights the many ways that different stakeholders have been forging 'new ways forward' towards alternative paradigms of agriculture, human nutrition and political economy, which are more sustainable and just - Proposes ways to move beyong the current unsustainable exploitation of natural resources towards agroecological sustainability and overall sustainability of the food and agriculture system based on 'inclusive responsibility'
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Author: Katja Gruijters
Author: Craig Leadley
Author: Francesca Zampollo
Author: Rajeev Bhat
Author: Sonja Stummerer
Author: Chloé Rutzerveld
Author: Warren James Belasco
Author: Oluwatosin Ademola Ijabadeniyi
Author: Dan Barber
Author: Amir Kassam