Experiencing and Envisioning Food : Designing for Change
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...
| Autores principales: | , , , |
|---|---|
| Formato: | Libro |
| Publicado: |
CRC Press
2024
|
| Materias: | |
| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=4004144&site=ehost-live header: @attributes: shortDbName: nlebk uiTerm: 4004144 longDbName: eBook Collection (EBSCOhost) uiTag: AN controlInfo: bkinfo: btl: Experiencing and Envisioning Food : Designing for Change aug: au: Ricardo Bonacho Mariana Eidler Sonia Massari Maria José Pires isbn: 9781032479897 9781040108390 9781040108482 imageinfo: pubinfo: dt: @attributes: year: 2024 month: 01 day: 01 dtAvail: @attributes: year: 2024 month: 10 day: 04 pub: CRC Press pubContract: CRC Press (Unlimited) place: [S.l.] price: 0.01 limitsGroup: maxCheckoutDays: 1500 copyPages: -1 pda: N printPagesOffline: 60 printPagesOnline: 60 previewPages: 10000 prePubGroup: dewey: @attributes: class: 641.3 item: 641 .3 lc: @attributes: class: TX345 item: TX 345 artinfo: ui: 4004144 1425939659 formats: fmt: – @attributes: type: EB doid: NL$4004144$PDF caption: PDF download: Y – @attributes: type: EK doid: NL$4004144$EPUB caption: EPUB download: Y tig: atl: Experiencing and Envisioning Food : Designing for Change ptl: Experiencing and Envisioning Food aug: au: Ricardo Bonacho Mariana Eidler Sonia Massari Maria José Pires su: Food--Congresses Sustainability--Congresses sug: subj: COOKING / General COOKING / Methods / Professional COOKING / Reference TECHNOLOGY & ENGINEERING / Civil / General Food--Congresses Sustainability--Congresses ab: 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. pubtype: eBook doctype: Book ougenre: Book language: English copyright: @attributes: flag: N copyrightText: holdings: @attributes: islocal: N |
|---|