*Call for Papers: International Journal of Food Design*
Special Issue: Materiality between food and design
Full paper due: 1 June 2019
The full call can be found here >>
https://www.intellectbooks.co.uk/journals/view-Journal,id=246/view,page=2/
*Call for papers*
The cross-pollination between the worlds of food and design started when
eating transformed from a purely biological necessity into a cultural
phenomenon. In addition, innovation in the field of food may have a
significant impact on social behaviour. The contribution of design to the
food realm is multifaceted and goes from the material dimension to the most
immaterial one. Design and food interact on several overlapping layers:
material (product), immaterial (culture, experience, sensory) but also
prospective (thought, speculation). In design circles, food has emerged as
an inspiring area of exploration.
One of the most prominent manifestations of designers’ new fascination with
food is the way designers now consider foodstuffs as a material to shape
along the project process. Food can be transformed into matter capable of
allowing different and exciting relationships between human and artefact.
Not only on the aesthetic level, but also facilitating new behaviors linked
for example to waste reduction.
Like wood, metals and plastics, food is something designers can explore in
the workshop, and experiment with modelling its properties and qualities.
This contemporary approach to matters is changing the fundamental rules of
their development, and today almost everything can be considered a raw
material from which to generate new experiences. This tendency towards
experimentation and tinkering has also incorporated the food that numerous
designers consider an appealing area to investigate the material world.
This special issue wants to focus on the world of food in its relationship
with the design of materials, inquiring both the role of materials in
shaping the experience of food and vice versa, the food potential in
generating meaningful material experiences.
To give just a few examples of questions that we would like to address:
Could food sources be introduced to the vast world of production materials?
Is it possible for designers to consider the idea of the edible materials
as a viable cultural model for the reduction of waste?
Considering food as a raw material, can it lead to new solutions and the
development of alternative and more sustainable materials? Could we take
into consideration the food aesthetic as a creative element to design
materials? How could it influence the languages and aesthetics of the
materials we are used to? How should designers deal with the relationship
with new and traditional technologies to transform food into materials (3d
printing, growing, low tech forming processes, and so on)? How have
materials influenced the culture of food (preparation, conservation,
fruition) and how have they affected and modified people's behaviour? Could
we consider materials as facilitators and tool makers (metal and silicone,
for example) for cooking and preparing food? Can materials participate in
the staging of food and how? How do the food and the object’s materiality
interact in different cultures (in the past, present, and future)?
We welcome both empirical work and theoretically-informed design case
studies since both are needed to creatively tackle the above and many other
questions in this field, especially those that address the issue from a
cultural and speculative perspective.
*Suggested Research Themes:*
Possible research themes in the domain of food and materials for design
include, but are not limited to:
- Food as material and material as food (edible materials)
- Circular economies and food waste exploitation
- Growing materials in the domain of food design
- DIY-Materials from food waste
- Cultural reflections and speculative thinking
- New technologies in preparation and presentation, as 3D printing and
augmented reality
*Journal background*
The International Journal of Food Design (IJFD) is the first academic
journal entirely dedicated to Food Design research and practice. We aim at
creating a platform for researchers operating in the various disciplines
that contribute to the understanding of Food Design: Design applied to food
and eating, or food and eating investigated from a Design perspective. See
https://www.intellectbooks.co.uk/journals/view-Journal,id=246/view,page=2/
*Schedule:*
- Call for papers: December 2018
- Submission of full papers: 1 June 2019
- Notification of acceptance: 1 September 2019
- Final version of paper due: 1 October 2019
- Expected publication date: 1 February 2020
*Submission of papers:*
A double-blind review process will be used for this special issue.
Please check the Notes for Contributors on
https://www.intellectbooks.co.uk/MediaManager/File/IJFD/2018%20NfC%20IJFD_3_1.pdf
You can send your contribution to this Special Issue directly to one of the
guest editors:
dr. Valentina Rognoli
Politecnico di Milano, design department, Italy
[log in to unmask]
dr. Manuela Celi
Politecnico di Milano, design department,
[log in to unmask]
-----------------------------------------------------------------
PhD-Design mailing list <[log in to unmask]>
Discussion of PhD studies and related research in Design
Subscribe or Unsubscribe at https://www.jiscmail.ac.uk/phd-design
-----------------------------------------------------------------
|