CFP: Perspectives on Food Aesthetics

An increasing attention to and interest in food, cooking and eating are hallmarks of contemporary culture. Cooking shows keep proliferating in the media, social movements focused on healthy nutrition are mushrooming and becoming ever more influential, and the culinary blogosphere and food tourism are thriving. Food and eating prove also inspiring to many contemporary artists, who not only view them as relevant subjects but also - more importantly perhaps - use food products as materials for their art. Can we food and cooking, without hesitation, call art? This question will be answered by the participants of Perspectives on Food Aesthetics conference. The special guest of the conference is prof. Richard Shusterman, who will give a keynote speech titled Somaesthetics and the Fine Art of Eating.

Proceedings of 3rd International Conference on Food Design 2017, 2017

Foreword: Francesca Zampollo Research Presentations: - The taste of the sound or the sound of the taste? How sounding packaging influence food perception. Beatrice Lerma, Doriana Dal Palu', and Eleonora Buiatti - Solo Dining: Rethinking Solitary Lifestyle of City Dwellers. Emily Cheng - Designing Gender: Masculinity and Food Packaging. Emily Contois - Futureproof your food: healthy snacking brand design for success at shelf and beyond. Liza Murphy - Using Molecular Gastronomy for Good. Annet Hoek and Vitish Guddoy Practice Presentations: - CHIL-DISH project. Kristos Mavrostomos and Anna van der Lei - Adapting design practices for local food markets. Alexandra dos Santos and Joana Lessa Curious Cuisine – Bringing Culinary Creativity Home. Júlia Nacsa - Sensory tasting Creative S(ol)UCTIONS. Ivana Carmen Mottola - Slow Tofu. Weiwei Wang Keynote Addresses: - Between Critical Food Design and Food Poetry. Ludovico Pensato and Alessandra Ivul – Panem Et Circences - Dilemma-Driven Food Design. Deger Ozkaramanli - University of Liverpool - How food design can be used as a communication tool between people and for companies. Léa Bougeault and Aude Laznowski - Miit - The Magic of Grandmothers' food stories. Jonas Pariente - Grandmas Design

Encyclopedia of Food and Society, 2024

Abstract: Aesthetics as a philosophical concept excluded food in its high Western construction in the 18th century. This article shows how that was a provincial European construction that is fast losing its raison d'etre in an increasingly globalizing conceptual world that puts European elite culture in its place. I illustrate that process by showing how spices lost value in that universe of modern Eurocentric judgment and is returning to haunt haute cuisine in the North Atlantic world.

Background: Researchers have demonstrated that a variety of visual factors, such as the colour and balance of the elements on a plate, can influence a diner's perception of, and response to, food. Here, we report on a study designed to assess whether placing the culinary elements of a dish in an art-inspired manner would modify the diner's expectations and hence their experience of food. The dish, a salad, was arranged in one of three different presentations: One simply plated (with all of the elements of the salad tossed together), another with the elements arranged to look like one of Kandinsky's paintings, and a third arrangement in which the elements were organized in a neat (but non-artistic) manner. The participants answered two questionnaires, one presented prior to and the other after eating the dish, to evaluate their expectations and actual sensory experience. Results: Prior to consumption, the art-inspired presentation resulted in the food being considered as more artistic, more complex, and more liked than either of the other presentations. The participants were also willing to pay more for the Kandinsky-inspired plating. Interestingly, after consumption, the results revealed higher tastiness ratings for the art-inspired presentation.

Proceedings of International conference on Designing Food and Designing For Food, 2012

London Metropolitan University, 2012. Organised by Francesca Zampollo. FULL PAPERS: - Can The Food Stall Survive Saran Wrap? A Comparative Study of Supermarkets and Wet Markets in Hong Kong and New York City. Katharine Schub - The Ceramic Vessel as an Object of Identity. Kate Wilson - Food, Disability and Design. Gianni Renda, Blair Kuys - Formation, Evolution and Dissemination of a Food Practice: “Tomato Bottling”. Koray Gelmez - Unpacking the Pastoral Food Package: Myth Making in Graphic Design. Anna Kealey - “We just keep on getting wrong consumer research results” - A case study on new product development failure on convenience food sector. Toni Ryynänen, Annaleena Hakatie - Insight, ideation and implementation for easy open packaging. Birgitte Geert Jensen, Helle Antvorskov 99 Synaesthesia. Fabio Scotto di Clemente - Nourishment: a meeting of cooks. Inês Laranjeira, Adriano Rangel - ARCHITECTURAL MEALSCAPES. A paradigm for Interior Design for Food. Tenna Doktor Olsen Tvedebrink, Anna Marie Fisker, Poul Henning Kirkegaard - Applying intercultural markers obtained from cooking in the design process. Miguel Bruns Alonso, Oscar Tómico Plasencia, Johanna Kint - Culturally-specific Product Design for Serving Traditional Persian Breakfast to University Students. Reyhaneh Sanei - Designing emotional triggers for food experiences. Ricardo Yudi Akiyoshi, Filipe Campelo Xavier da Costa - Bokantú: re-contextualizing traditional recipes of the Caribbean coast of Colombia. Tania Delgado, Lía Reyes, Ana Linda Monroy - Getting Healthier: Creating interactive cooking tools for kids. Manon Spermon, Miguel Bruns Alonso - Food, design, users: how to design food interaction modes. Beatrice Lerma, Cristina Allione, Claudia De Giorgi, Silvia Bruno, Barbara Stabellini - Persuasive Food Design: A Toolkit for Cultural Triggers. Maryam Heidaripour - Aquaculture fish products – cooking strategies to increase its acceptability. Marcos C, Dias M, Viegas C, M Guerra - Designing food for young adults – increasing vegetable consumption using the sous vide method to enhance sensory appeal. Marcos C, Viegas C, Oliveira V, M Guerra - Food culture and the landscape through art: A comparative dissertation between Italy and Australia. Andrea Bosio - Design for the Next-Food©. An alternative approach of Food Design focused on social and system innovation. Loredana Di Lucchio - Food Design and Well-being: a research into cooking behaviour and well-being to guide designing for behaviour change. Joanne Lin Systemic Design in AgroFood Sector: EN.FA.SI project. Silvia Barbero, Paolo Tamborrini - Communicating Through Food: An Analysis of the Design of the Covers of Cuisine Magazine as they relate to the Development of Gastronomic Identity in New Zealand. Suzanne Bliss and Dr Frances Joseph - Jane Jacob and Designing Diversity: Investigating Gastronomic Quarters and Food Courts of Shopping Malls and Vitality of Public spaces. Harpreet (Neena) Mand, Steani Cilliers - Best Taste by Design: An approach to rapidly satisfy consumer preferences. Jingwei Tan*, Jiani Tang*, Declan Kelly, Qi Zhou, Jettie Hoonhout - Agriculture prototypes: A design experiment of sustainable open fields in China. Francesca Valsecchi, Serena Pollastri, Yongqi Lou - Nasal Nostalgia – Performativity in Food Experience Design Research? Anne Krefting - Why Use Design Philosophy in Culinary Arts Education? Richard Mitchell, Adrian Woodhouse, Tony Heptinstall and Justine Camp SHORT PAPERS - PROJECTS - Food Objects as Models of Cultural Evolution. Adriana Ionascu Nearness and Revealing: The Edible Veil of the Sensible Being. Andrzej Pytel, Marissa Lindquist - Cook & Connect – urban self-catering restaurant. Jens Pohl, Diana Schneider, Maria Lobisch, Caroline - Honey Moments. Florin Alexa-Morcov

Flavour, 2015

Nordic Food Lab (NFL) is a non-profit, open-source organisation that investigates food diversity and deliciousness. We combine scientific and cultural approaches with culinary techniques from around the world to explore the edible potential of the Nordic region. We are intent on broadening our taste, generating and adapting practical ideas and methods for those who make food and those who enjoy eating. This paper describes some of our methods, using geography as a starting point for the exploration of deliciousness, exemplified in our lunch menu served at the Science of Taste symposium in Copenhagen in August 2014.

With great pleasure, I had an opportunity to interview Eating Designer Marije Vogelzang, who has kindly shared with us many insights, personal thoughts, and experiences on Food Design and Eating Design.

2017

In this study we analyze how the visual impact influences consumers, in particular considering the way a food is presented, exploring in this way how food marketing is also a question of food appearance. Do we eat firstly with our eyes? And if yes, which are the consequences of this process on food marketing strategies? Literature highlights that the way food is presented produces effects from a celebral and a physiological point of view, but also how it affects taste. In the first part of this research literature has been explored, paying attention in particular on hunger as a process which begins from eyes and, secondly,on how neatness makes food more desiderable. The second part of the study shows our experiment on consumers. Specifically 71 subjects were involeved, divided into four groups, that had to observe and evaluate some plates of fruit and bresaola, once arranged neatly, once disorderly. Data have been gathered and analyzed, in particular highlighting consumers’ expectat...

BRILL, 2023

When does eating become art? The Aesthetics of Taste answers this question by exploring the position of taste in contemporary culture and the manner in which taste meanders its way into the realm of art. The argument identifies aesthetic values not only in artistic practices, where they are naturally expected, but also in the spaces of everydayness that seem far removed from the domain of fine arts. As such, it seeks to grasp what artists – who offer aesthetic as well as culinary experiences – actually try to communicate, while also pondering whether a cook can be an artist

This article presents an overview of where the Food Design discipline comes from, and the most promises trajectories it is taking. After a look at its history, highlighting how the term first came to be and the first efforts that defined the expansion of this discipline through practitioners and the media internationally, the article discusses what Food Design is and how it can be defined. Then, the article presents a literature review of the field with an overview of the topics that most have attracted the interest and efforts of researcher and practitioners: the concept of food and eating experiences and how Design relates to them, the use of food as an ingredient and a material to design with and some of the most discussed innovations brought to it, Design for agriculture and the emphasis on the role of Design in this first step of the food chain and its effects on all the others, and the role of Design in propositions that affect the food system and important topics like food sovereignty.