Design Studies and Food Studies

Parallels and Intersections

Dados Bibliográficos

ID12922140
AutoresVictor Margolin (University of Illinois Chicago, autor correspondente)
Ano2013
Volume5
Fascículo3
Páginas375-392
Data de publicação2013-10-05
Peer ReviewedSim
Open AccessNão
TipoARTICLE
PeriódicoDesign and Culture (JOURNAL)
Identificadores do periódicoISSN: 1754-7075 • E-ISSN: 1754-7083
EditoraRoutledge (PUBLISHER • GB)
DOI10.2752/175470813x13705953612327
OpenAlexW2004084611
IdiomaEN
Citações recebidas3
Referências citadas15

Design studies and food studies have much in common. The economy of food created vast new categories of employment related to growing, transporting, selling, and cooking food and for every one design has been a central component. Food has actually entered the design realm as design itself. Food designers treat food as a material to be shaped just as another designer might choose glass or aluminum. But food design is a more practical activity for elite chefs concerned with the visual presentation of their dishes. What may be most helpful in this preliminary exploration of food studies and design studies is to consider both food and design as embedded in systems and to initiate a mapping process to define the scope of each system and identify points of connection between the two. Just as the transition to a mass society provided a powerful intersection for the study of food and design during that period, so can the current transition to a new society offer scholars in food studies and design studies an opportunity to find common ground

Agriculture · Business · Design elements and principles · Elite · Food security · Food systems · Geography · Operations management · Parallels · Political science · Realm · Scope (computer science · Systems engineering · Computer Science · Culinary Culture and Tourism · Engineering · Organic Food and Agriculture · Marketing