Differentiating consumption contexts as a basis for diversity in food design education: Eating in or eating out?

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Designers can play a significant role in providing the world population with
food that is produced in a sustainable way, is tasty and healthy and can form the
centrepiece in culinary experiences. However, design students will need to acquire more knowledge specific for the food domain if they want to qualify as cooperation partners for other food professionals. In addition, because the food domain is vast and diverse, food design education could focus on various application domains, resulting in design students with different profiles.

In this article, I make a distinction between designing for a person who
consumes food at home or is eating out. The first case emphasizes the food itself in the home situation, including food production, packaging, food buying, shelf life, preparation, serving, handling leftovers and waste disposal. In the second case, the consumer’s meal experience depends on the atmosphere in the restaurant, interactions with serving staff, the offerings on the menu and quality of the dish. In addition, several processes take place outside the consumer’s view, such as food preparation, storage, personnel management and business administration.
Original languageEnglish
Pages (from-to)83-101
Number of pages19
JournalInternational Journal of Food Design
Volume2
Issue number1
DOIs
Publication statusPublished - 2017

Keywords

  • education
  • curriculum
  • food design
  • context
  • culinary
  • food service
  • food industry
  • design skills

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