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Orientador(es)
Resumo(s)
Experiencing and Envisioning Food: Designing for Change contains papers on gastronomy, food design, sustainability, and social practices research as presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portugal, 28-30 April 2022). The contributions explore potential solutions to current problems in the food system, and outline scenarios on the future of food and nutrition. The book aims at academics and professionals that interact with the food sector.
Descrição
Proceedings of the 3rd International Food Design and Food Studies Conference (EFOOD2022), Lisbon, Portugal,28-30 April 2022
Palavras-chave
Contexto Educativo
Citação
Bonacho, R., Eidler, M., Massari, S., & Pires, M.J. (Eds.). (2024). Experiencing and Envisioning Food: Designing for Change (1st ed.). CRC Press. https://doi.org/10.1201/9781003386858
Editora
CRC Press