TY - JOUR
T1 - Seasonality as a consideration, inspiration and aspiration in food design
AU - Boon, Boudewijn
AU - Schifferstein, Hendrik N.J.
PY - 2022
Y1 - 2022
N2 - While over the last century food systems have become more controlled, standard-ized and globalized, the plants and animals that form the basis of our food production still show seasonal fluctuation. The growth and reproductive cycles of these organisms follow seasonal weather patterns, including changes in rainfall, light exposure and temperature. Food designers should consider such aspects of season-ality, as they affect the availability and quality of the ingredients that they work with. Moreover, seasonality brings unique possibilities and challenges that can inspire new and interesting solutions for culinary applications, food propositions and social events. In addition, seasonality can be a goal to aspire to, because it can provide benefits in the domains of sustainability, health and well-being. For these reasons, we propose that, instead of following the current trend of desea-sonalization, food designers can contribute to reconcile our food systems with the seasons. This will provide an excellent opportunity for enabling more sustainable, meaningful and healthy rhythms of growing, processing, preparing and consuming food.
AB - While over the last century food systems have become more controlled, standard-ized and globalized, the plants and animals that form the basis of our food production still show seasonal fluctuation. The growth and reproductive cycles of these organisms follow seasonal weather patterns, including changes in rainfall, light exposure and temperature. Food designers should consider such aspects of season-ality, as they affect the availability and quality of the ingredients that they work with. Moreover, seasonality brings unique possibilities and challenges that can inspire new and interesting solutions for culinary applications, food propositions and social events. In addition, seasonality can be a goal to aspire to, because it can provide benefits in the domains of sustainability, health and well-being. For these reasons, we propose that, instead of following the current trend of desea-sonalization, food designers can contribute to reconcile our food systems with the seasons. This will provide an excellent opportunity for enabling more sustainable, meaningful and healthy rhythms of growing, processing, preparing and consuming food.
KW - food availability
KW - food quality
KW - health
KW - seasonal fluctuation
KW - sustainability
KW - well-being
UR - http://www.scopus.com/inward/record.url?scp=85134593229&partnerID=8YFLogxK
U2 - 10.1386/ijfd_00037_1
DO - 10.1386/ijfd_00037_1
M3 - Article
AN - SCOPUS:85134593229
SN - 2056-6522
VL - 7
SP - 79
EP - 100
JO - International Journal of Food Design
JF - International Journal of Food Design
IS - 1
ER -