Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Lisbon, Portugal, October 19-21, 2017
1st Edition



Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires, Sara Velez Estêvão


FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the design of objects or services, but seeks awareness towards new lifestyles and innovative ways of dealing with food. This book encompasses a wide range of perspectives on the state of the art and research in the fields of Food and Design, making a significant contribution to further development of these fields. Accordingly, it covers a broad variety of topics from Designing for/with Food, Educating People on Food, Experiencing Food and other Food for Thought.


Angela Carter: Receiving literature through food & design
R. Bonacho, M. Pires, C. Viegas, A. Coelho & A. Sousa


“A Saudade Portuguesa”. Designing a dialogical food narrative
R. Bonacho, M. Pires & C. Viegas


Designing for the senses through food design and psychophysiology
R. Mota, P. Mata, H. Vilaseca, R. Bonacho & M. Carvalho