Second CALL FOR PAPERS - Second International Conference on Food and Design
November 5-7, 2015. New York City

ABSTRACTS SUBMISSION DEADLINE - April 12, 2015

We consider/define Food Design as the process aiming to modify, improve, and optimize individual and communal relationships with and around food in the most diverse ways and instances (food products, materials, objects, practices, processes, events, environments, services, systems, etc.).
The conference therefore accepts papers, posters and projects from researchers, scholars, and practitioners of diverse backgrounds, as long as food and design are equally relevant in terms of content, methodologies, and approaches.
Topics include but are not limited to: Design For Food, Design With Food, Food Product Design, Food Packaging, Interior Design For Food, Food Events and Temporary Environments Design, Food Science, Food and Sensory Design, Emotional Food Design, Food System Design, Food Service/Management/Hospitality, Food Design History, Food Design Theory, Food Design Education.

Papers, posters, and projects can examine the above-mentioned topics from the experiential and experimentation points of view (reflections on events, performances, production, prototyping, testing), or from a research and strategy points of view (including scholarly investigations, theory analyses, and policy briefs), or can assess how they are being developed in technology and industry.

The conference welcomes interdisciplinary and transdisciplinary approaches.
We accept proposals for Papers, Posters, Projects, Events and Performances.
 
PAPERS: Researchers and academics are invited to submit papers that explore either theoretical or practical aspects of Food Design. It is expected that the research presented in the paper category will have reached at least some preliminary conclusions and/or implications that can be shared with the audience. Authors of accepted abstract will be invited to submit a full paper (maximum 7000 words including references). Authors will be asked to give a 20 min presentation (plus 10 min for Q&A). Abstracts and papers will be double-blind reviewed. Accepted papers will be published in the online Conference Proceedings and might be considered for publication on the International Journal of Food Design.
 
POSTERS: Authors of research that is best presented in a graphic manner or graduate students are encouraged to submit a poster, a format that fosters one-on-one dialogue between the presenter and the conference attendees. Posters will be presented in an open forum at designated time during the conference.
Posters should be A1 size. Authors are responsible for printing the poster, applying it to a foam board, and bringing it to the conference. Posters should be displayed in the designated area by 9 am on November 6. Poster presenters will be provided with a space where to display their board in either portrait or landscape orientation.
Presenters may display their poster, and any leaflets produced in advance, for the duration of the conference.
 
PROJECTS: Professional designers and design students are invited to present at the conference their own design of a food product or a product for food. Projects should consist of a built form at any scale (prototype or model), and an accompanying narrative explaining how the project addresses the conference topic. Selected projects will be exhibited on a dedicated area for all the duration of the conference. Designers will also have a 15 min presentation where to describe their project to the audience and discuss it through questions and answers. Upon acceptance of abstract, designers are encouraged (but not required) to submit a short case-study paper (2000-3000 words maximum). Accepted case-study papers will be published in the online Conference Proceedings and might be considered for publication on the International Journal of Food Design.

Projects for exhibition should consist of a built form at any scale (prototype or model), and an accompanying narrative explaining how the project addresses the conference topic. Designers will be notified of the display area upon notification of acceptance. Designers are responsible for the creation and transportation of models or prototypes which should be displayed in the designated area by 9am on Nov 6. Designers are also responsible for the collection of models or prototypes by 6pm on Nov 7.

For submissions instructions on Papers, Posters and Projects please follow the instructions on the conference website: www.fooddesign2015.com
 
EVENTS AND PERFORMANCES: Participants can propose Events and Performances that will happen during the week of the conference, and in spaces or venues beyond The New School itself. Although the proponents are responsible for funding and developing them, the accepted Events and Performances will become part of the conference program and schedule. Activities can include all sorts of expressions and phenomena, especially those inspired in experimental and emotional experiences. This can include interventions at local restaurants, conceptual meals, artistic actions involving diverse media (e.g., music, visual and performing arts), partnering with museums or other local players, etc. We are looking for meaningful actions that bring into play the full scope of our relationship with food, daring to go beyond the obvious!

Submissions of Event and Performance proposals should be limited to 500 words and submitted no later than July 31. You can add images, a link to a website, a CV and other material to the submissions, to allow the conference committee to get a better idea of who you are, what you have done in the past, and how you work.
 
Please send your abstract to [log in to unmask] by July 31.
 
SYMPOSIUM: FOOD DESIGN EDUCATION - November 5
We are accepting proposals for speakers that want to help initiate a larger discussion around Food Design Education, relating to its specific didactical and/or pedagogical aspects. We are looking to create a panel of people with experience and/or insights on Food Design Education, as to create a rich discussion. Our goal is for these authors to then develop an article for a special issue of the International Journal of Food Design. To this extent please send us a long abstract (500 words) stating your ideas on how you think we can trigger discussion around this.
 
Please send your abstract to [log in to unmask] by July 31. In addition to the abstract, please include in the same document a short biography of each author including your experience in Food Design Education.
 
CONFERENCE DATES
Feb 2015 - First Call for Papers
March 15, 2015 - Second Call for Papers
April 12, 2015 - Deadline for Abstracts (Papers, Projects, and Posters)
April 30, 2015 - Communication of accepted Abstracts of Papers and Projects
June 15, 2015 - Deadline Full Papers and Short Papers for Projects
July 31, 2015 - Communication of accepted Papers, Posters, and Events and Performances + Deadline for abstracts for the Food Design Education Symposium + Deadline for proposals for Events and Performances
Sept 4, 2015 - Deadline for Registration for participants presenting papers, posters, and projects + Deadline for discounted Registration rate
Nov 5, 2015 - Food Design Education Symposium
Nov 6-7, 2015 - Conference
 
 
Sincerely
Francesca Zampollo
Conference co-chair | Chair of Reviewing Committee


Francesca Zampollo, PhD
Senior Lecturer | Auckland University of Technology
Principal Editor of International Journal of Food Design <http://www.intellectbooks.co.uk/journals/view-Journal,id=246/view,page=0/> 
Founder of International Food Design Society | www.ifooddesign.org <http://www.ifooddesign.org/> 
Food Design Researcher | Food Design Consultant | www.francesca-zampollo.com <http://www.francesca-zampollo.com/>


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