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Food design, the last among the stars of the design galaxy that holds verydifferent fields under the notion of project, seems to be the answer to a worldin which food has become a life philosophy. But what does “designing food”mean? And how can such an activity be theoretically supported? Ten theses toshed some light on a discipline whose implicit aim is to rethink food in relationto the human and social meaning it assumes:1) There is no good except “good to think”;2) Food design does not coincide with cuisine;3) Food design does not consist in creating expedients but solutions;4) Food designing always means re–designing;5) Food design horizons are not objects but experiences;6) Food designing produces taste identities;7) The concept of terroir is the product of design thinking applied to food;8) Tradition is an unaware form of food designing;9) Food design considers gastronomic actors as hybrids;10) Food designing presupposes a theory of signification.
Lingua originaleItalian
pagine (da-a)49-63
Numero di pagine15
Stato di pubblicazionePublished - 2015

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