{"title":"Food design: An interdisciplinary quest for progress","authors":"H. Schifferstein","doi":"10.1386/ijfd_00033_2","DOIUrl":"https://doi.org/10.1386/ijfd_00033_2","url":null,"abstract":"","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78632429","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Marathon running is a physical and mental activity. Runners consume high-energy food products to fill their glycogen stores for maintaining their marathon performance. This makes consuming carbohydrates, mainly in the form of energy gels, an essential part of marathon running. While previous research demonstrates significant physiological effects of these high-energy food products on performance, their psychological effects, which could benefit from and shed light on food design studies, have been underexplored. This article explores these effects with two participant studies, a narrative study (n = 10) and a survey (n = 39). The inquiries start with understanding the psychology of marathon runners and examining the psychological effects of energy gels on marathon running. The results showed that the marathon runners follow a self-identified energy gel consumption strategy during marathon running. Several qualities of energy gels influence these strategies and the meanings marathon runners attach to energy gel consumption. The findings elucidated a novel area of food design research by unveiling the nature of the non-nutritional interactions between runner and energy gels consumed in marathon running.
{"title":"Psychological effects of energy gels: An investigation into runners’ energy gel choice and consumption strategies in marathon running","authors":"A. Karahanoğlu","doi":"10.1386/ijfd_00036_1","DOIUrl":"https://doi.org/10.1386/ijfd_00036_1","url":null,"abstract":"Marathon running is a physical and mental activity. Runners consume high-energy food products to fill their glycogen stores for maintaining their marathon performance. This makes consuming carbohydrates, mainly in the form of energy gels, an essential part of marathon running. While\u0000 previous research demonstrates significant physiological effects of these high-energy food products on performance, their psychological effects, which could benefit from and shed light on food design studies, have been underexplored. This article explores these effects with two participant\u0000 studies, a narrative study (n = 10) and a survey (n = 39). The inquiries start with understanding the psychology of marathon runners and examining the psychological effects of energy gels on marathon running. The results showed that the marathon runners follow a self-identified\u0000 energy gel consumption strategy during marathon running. Several qualities of energy gels influence these strategies and the meanings marathon runners attach to energy gel consumption. The findings elucidated a novel area of food design research by unveiling the nature of the non-nutritional\u0000 interactions between runner and energy gels consumed in marathon running.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80131182","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This work set out to show that the novel problem-solving process called design thinking (DT) can advance the acceptance and consumption of insects as food. The DT approach involving a multidisciplinary team comprised three stages: (1) an exploratory evaluation through questionnaires to raise consumer empathy, (2) an ideation stage to enable visualization and rapid prototyping, which resulted in the creation of twelve food products using mealworm larva and cricket flour and (3) an experimentation stage, where the five most promising ideas (packaging and products) were selected and tested on consumers. Four consumption trends were identified: vegetarianism (intellectual), challenge (social relationship), luxury (emotional) and sport (health). Prototypes corresponding to consumer needs were developed. After identifying the positive and negative effects elicited by the prototypes, the most promising ones were tested. Exposing consumers to small manageable steps during a food experience with insects dispelled false beliefs and overcame revulsion. The outcomes of this study are encouraging for the development of innovation in the food industry, favouring the acceptance of new foods and supporting the provision of healthier food choices for the general western population. These findings can also help companies adapt to the growing scarcity of resources and improve the value of innovations they offer the market.
{"title":"How can the design thinking process improve an innovative insect-based food experience?","authors":"C. Gallen, G. Pantin-Sohier, D. Oliveira","doi":"10.1386/ijfd_00035_1","DOIUrl":"https://doi.org/10.1386/ijfd_00035_1","url":null,"abstract":"This work set out to show that the novel problem-solving process called design thinking (DT) can advance the acceptance and consumption of insects as food. The DT approach involving a multidisciplinary team comprised three stages: (1) an exploratory evaluation through questionnaires\u0000 to raise consumer empathy, (2) an ideation stage to enable visualization and rapid prototyping, which resulted in the creation of twelve food products using mealworm larva and cricket flour and (3) an experimentation stage, where the five most promising ideas (packaging and products) were\u0000 selected and tested on consumers. Four consumption trends were identified: vegetarianism (intellectual), challenge (social relationship), luxury (emotional) and sport (health). Prototypes corresponding to consumer needs were developed. After identifying the positive and negative effects elicited\u0000 by the prototypes, the most promising ones were tested. Exposing consumers to small manageable steps during a food experience with insects dispelled false beliefs and overcame revulsion. The outcomes of this study are encouraging for the development of innovation in the food industry, favouring\u0000 the acceptance of new foods and supporting the provision of healthier food choices for the general western population. These findings can also help companies adapt to the growing scarcity of resources and improve the value of innovations they offer the market.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"50 5 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79071617","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Review of: Visualizing Taste: How Business Changed the Look of What You Eat, Ai Hisano (2019)Cambridge, MA: Harvard University Press, 336 pp., p/bk, $39.50ISBN 978-0-67498-389-2
{"title":"Visualizing Taste: How Business Changed the Look of What You Eat, Ai Hisano (2019)","authors":"C. Carbon","doi":"10.1386/ijfd_00038_5","DOIUrl":"https://doi.org/10.1386/ijfd_00038_5","url":null,"abstract":"Review of: Visualizing Taste: How Business Changed the Look of What You Eat, Ai Hisano (2019)Cambridge, MA: Harvard University Press, 336 pp., p/bk, $39.50ISBN 978-0-67498-389-2","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87588081","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rebecca Smith, Lucy Bryant, Courtney Reddacliff, B. Hemsley
Texture-modified foods are a common component of interventions provided to people with dysphagia (swallowing disorders) to maintain their respiratory health, nutritional health and to reduce the risk of aspiration-related illness or choking on food. However, the unsightly and unappetizing appearance of texture-modified foods may negatively impact on the mealtime experience and acceptance of texture-modified foods of persons with dysphagia. The aim of this review was to determine what is known about the impact of specific elements of food design ‐ food structure and visual appeal ‐ on the mealtime experiences of people with dysphagia. This review of 35 studies presents evidence on how the physical characteristics of texture-modified foods for people with dysphagia can be considered during food production, formulation or service to improve their mealtime experience. Overall, the visual appeal, texture, taste, aroma, temperature, mealtime environment and mealtime assistance all impact upon mealtime experiences and should be considered carefully in the design of a person’s mealtime plan and food-related dysphagia interventions to improve their mealtime-related quality of life. Further research needs to include the views of people with dysphagia, particularly those with lifelong conditions, who might require texture-modified food for an extended period over their lifespan.
{"title":"A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food","authors":"Rebecca Smith, Lucy Bryant, Courtney Reddacliff, B. Hemsley","doi":"10.1386/ijfd_00034_1","DOIUrl":"https://doi.org/10.1386/ijfd_00034_1","url":null,"abstract":"Texture-modified foods are a common component of interventions provided to people with dysphagia (swallowing disorders) to maintain their respiratory health, nutritional health and to reduce the risk of aspiration-related illness or choking on food. However, the unsightly and unappetizing\u0000 appearance of texture-modified foods may negatively impact on the mealtime experience and acceptance of texture-modified foods of persons with dysphagia. The aim of this review was to determine what is known about the impact of specific elements of food design ‐ food structure and visual\u0000 appeal ‐ on the mealtime experiences of people with dysphagia. This review of 35 studies presents evidence on how the physical characteristics of texture-modified foods for people with dysphagia can be considered during food production, formulation or service to improve their mealtime\u0000 experience. Overall, the visual appeal, texture, taste, aroma, temperature, mealtime environment and mealtime assistance all impact upon mealtime experiences and should be considered carefully in the design of a person’s mealtime plan and food-related dysphagia interventions to improve\u0000 their mealtime-related quality of life. Further research needs to include the views of people with dysphagia, particularly those with lifelong conditions, who might require texture-modified food for an extended period over their lifespan.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80875313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Review of: Food Design Small: Reflections on Food, Design and Language, Sonja Stummerer and Martin Hablesreiter (2020)Berlin and Boston, MA: Walter de Gruyter GmbH, 223 pp., p/bk, £30.50ISBN 1866-248X 978-3-11-067975-5
回顾:食品设计小:对食品，设计和语言的反思，Sonja Stummerer和Martin Hablesreiter(2020)柏林和波士顿，马萨诸塞州:Walter de Gruyter GmbH, 223页，p/bk, 30.50英镑isbn 1866-248X 978-3-11-067975-5
{"title":"Food Design Small: Reflections on Food, Design and Language, Sonja Stummerer and Martin Hablesreiter (2020)","authors":"Mariana Eidler","doi":"10.1386/ijfd_00039_5","DOIUrl":"https://doi.org/10.1386/ijfd_00039_5","url":null,"abstract":"Review of: Food Design Small: Reflections on Food, Design and Language, Sonja Stummerer and Martin Hablesreiter (2020)Berlin and Boston, MA: Walter de Gruyter GmbH, 223 pp., p/bk, £30.50ISBN 1866-248X 978-3-11-067975-5","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"25 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81363556","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
While over the last century food systems have become more controlled, standardized 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 seasonality, 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 deseasonalization, 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.
{"title":"Seasonality as a consideration, inspiration and aspiration in food design","authors":"Boudewijn Boon, H. Schifferstein","doi":"10.1386/ijfd_00037_1","DOIUrl":"https://doi.org/10.1386/ijfd_00037_1","url":null,"abstract":"While over the last century food systems have become more controlled, standardized 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,\u0000 including changes in rainfall, light exposure and temperature. Food designers should consider such aspects of seasonality, 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\u0000 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\u0000 current trend of deseasonalization, 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.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"2 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83346043","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Gastrophysics: Current approaches and future directions","authors":"Carlos Velasco, Charles Michel, C. Spence","doi":"10.1386/ijfd_00028_2","DOIUrl":"https://doi.org/10.1386/ijfd_00028_2","url":null,"abstract":"","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"10 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75508391","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
How a food, or a dish, is named and how its components and attributes are described can all influence the perception and the enjoyment of the food. Therefore, tracing patterns in food descriptions and determining their role can be of value. The aims of this study were the following: (1) to describe the multisensory food experience as represented in microblog entries concerning food and drink on Twitter, (2) to provide an overview of the changes in the above-mentioned food representations during the period 2011‐20, and (3) to contribute to a broader understanding of the human‐food relationship as reflected on social media ‐ in this case Twitter ‐ and outline its potential utility for the research field of gastrophysics. The combinations of various multisensory attributes co-occurring in a tweet (which we term ‘collocations’) found in the Twitter corpus were examined through the categories of texture, colour, taste, smell/odour, shape and sound. We mapped the collocations of the 20‐25 most frequently mentioned food items and their multisensory experience pairings over time. Such time-based knowledge led to a better understanding of the multisensory experience triggers as reflected on Twitter. By analysing the multisensory experience’s frequency of occurrence, we could conclude that the category of colour is the dominant one, while textural, olfactory and auditory collocations with food are rare. In most of the cases, food tweets appear to render a food experience ‘tasty’, ‘good’ and ‘interesting’.
{"title":"Tracing multisensory food experiences on Twitter","authors":"Maija Kāle, Juris Šķilters, Matīss Rikters","doi":"10.1386/ijfd_00030_1","DOIUrl":"https://doi.org/10.1386/ijfd_00030_1","url":null,"abstract":"How a food, or a dish, is named and how its components and attributes are described can all influence the perception and the enjoyment of the food. Therefore, tracing patterns in food descriptions and determining their role can be of value. The aims of this study were the following:\u0000 (1) to describe the multisensory food experience as represented in microblog entries concerning food and drink on Twitter, (2) to provide an overview of the changes in the above-mentioned food representations during the period 2011‐20, and (3) to contribute to a broader understanding\u0000 of the human‐food relationship as reflected on social media ‐ in this case Twitter ‐ and outline its potential utility for the research field of gastrophysics. The combinations of various multisensory attributes co-occurring in a tweet (which we term ‘collocations’)\u0000 found in the Twitter corpus were examined through the categories of texture, colour, taste, smell/odour, shape and sound. We mapped the collocations of the 20‐25 most frequently mentioned food items and their multisensory experience pairings over time. Such time-based knowledge led\u0000 to a better understanding of the multisensory experience triggers as reflected on Twitter. By analysing the multisensory experience’s frequency of occurrence, we could conclude that the category of colour is the dominant one, while textural, olfactory and auditory collocations with food\u0000 are rare. In most of the cases, food tweets appear to render a food experience ‘tasty’, ‘good’ and ‘interesting’.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"20 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73524221","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Many of the mundane foods that we eat on an everyday basis are consumed in a manner that may be considered stereotypical, conventional, habitual or, on occasion, even a playful ritual. There are a number of reasons for such behaviours, and the potential benefits for the consumer are discussed in the case of vertically asymmetrical foods where the upper and lower surfaces differ. Maximizing the eye appeal of the food product, maximizing the multisensory flavour experience and the ubiquitous benefits of ritual to the enjoyment of consumption experiences are all put forward as possible explanations for such behaviours in this opinion piece. Ultimately, however, the paucity of empirical evidence concerning the influence of the manner of eating such ubiquitous foods (right way-up or upside-down) on the multisensory tasting experience is highlighted. This is a seemingly important lacuna in the food science literature, given the multiple competing explanations concerning how such experiences might be affected, if at all, that suggest themselves. Looking to the future, it would clearly be of great interest, given the growing global obesity crisis, to understand whether it might be possible to increase sensory enjoyment and/or satiety by the better/optimized design of foods and/or food consumption behaviours.
{"title":"Analysing stereotypical food consumption behaviours: ‘This way up?’ Is there really a ‘right’ way to eat a biscuit?","authors":"C. Spence","doi":"10.1386/ijfd_00031_1","DOIUrl":"https://doi.org/10.1386/ijfd_00031_1","url":null,"abstract":"Many of the mundane foods that we eat on an everyday basis are consumed in a manner that may be considered stereotypical, conventional, habitual or, on occasion, even a playful ritual. There are a number of reasons for such behaviours, and the potential benefits for the consumer are\u0000 discussed in the case of vertically asymmetrical foods where the upper and lower surfaces differ. Maximizing the eye appeal of the food product, maximizing the multisensory flavour experience and the ubiquitous benefits of ritual to the enjoyment of consumption experiences are all put forward\u0000 as possible explanations for such behaviours in this opinion piece. Ultimately, however, the paucity of empirical evidence concerning the influence of the manner of eating such ubiquitous foods (right way-up or upside-down) on the multisensory tasting experience is highlighted. This is a seemingly\u0000 important lacuna in the food science literature, given the multiple competing explanations concerning how such experiences might be affected, if at all, that suggest themselves. Looking to the future, it would clearly be of great interest, given the growing global obesity crisis, to understand\u0000 whether it might be possible to increase sensory enjoyment and/or satiety by the better/optimized design of foods and/or food consumption behaviours.","PeriodicalId":36753,"journal":{"name":"International Journal of Food Design","volume":"22 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-10-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82773416","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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