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240507 ||| eng |
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|a 9781003386858
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|a 9781040108482
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|a 9781032479897
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|a Bonacho, Ricardo
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|a Experiencing and Envisioning Food
|h Elektronische Ressource
|b Designing for Change
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| 260 |
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|b Taylor & Francis
|c 2024
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| 300 |
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|a 263 p.
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| 653 |
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|a Food and beverage technology
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| 653 |
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|a Gastronomy;Sustainability
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| 700 |
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|a Eidler, Mariana
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| 700 |
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|a Massari, Sonia
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| 700 |
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|a Pires, Maria José
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| 041 |
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|a eng
|2 ISO 639-2
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| 989 |
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|b OAPEN
|a OAPEN
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| 500 |
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|a Creative Commons (cc), https://creativecommons.org/licenses/by-nc-nd/4.0/
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| 024 |
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|a 10.1201/9781003386858
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|u https://library.oapen.org/handle/20.500.12657/88756
|z OAPEN Library: description of the publication
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|u https://library.oapen.org/bitstream/id/37955748-9784-4bc5-8408-c23c951df3e7/9781040108390.pdf
|x Verlag
|3 Volltext
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|a 520
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|a 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.
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