Screen LibraryFood design small : reflections on food, design and language /
More than a thousand times per year, before every meal, people select, cut up, heat, mix and combine, and thus design raw materials and basic products for dishes and foods. What are the steps in the design process of treatment, and how associated decisions proceed from the selection of a food, to de...
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| Main Authors: | |
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| Group Author: | ; ; ; ; |
| Published: |
De Gruyter,
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| Publisher Address: | Berlin, Germany : |
| Publication Dates: | [2020] |
| Literature type: | Book |
| Language: | English |
| Series: |
Edition Angewandte,
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| Subjects: | |
| Summary: |
More than a thousand times per year, before every meal, people select, cut up, heat, mix and combine, and thus design raw materials and basic products for dishes and foods. What are the steps in the design process of treatment, and how associated decisions proceed from the selection of a food, to defining it as an eating object, all the way to consumption? This book investigates where the forms of what we eat come from, which factors play a role in their design, and how eating objects also function as signs that convey their contents and meanings. The goal of this book is to expand and reflect upon our knowledge about the origin, content, and meaning of eating objects--Provided by publisher. |
| Carrier Form: | 223 pages : illustrations ; 20 cm. |
| Bibliography: | Includes bibliographical references (pages 206-218). |
| ISBN: |
9783110679755 (paperback) : 3110679752 (paperback) |
| Index Number: | TX357 |
| CLC: | TS971-05 |
| Call Number: | TS971-05/S934 |