Food Design

This article offers a semiotic analysis of culinary tradition, challenging essentialist views and the myth of pure origins in food heritage. Drawing on structuralist critiques of authorship and enunciative praxis theory, it reinterprets tradition as a dynamic process of reiteration and cultural negotiation. The manifesto of Gualtiero Marchesi's Nuova cucina italiana serves as a starting point to explore the tension between innovation and normativity. The study calls for future analyses of individual dishes as syncretic texts where meaning, identity, and politics converge.

El intercambiador gastroconceptual es una herramienta de conexión que se compone de dos "resistencias" o "espaguetis" conceptuales que se tocan y se pliegan dando lugar a encuentros posibles, mezclados, interrupciones que unen dos disciplinas donde la creatividad es un factor determinante y motivador de la cuestión: Gastronomía y Arquitectura (o Arquitectonomía).

L'atto di alimentarsi, sebbene radicato nella necessità biologica di sostenere il metabolismo attraverso l'apporto di macronutrienti, si è evoluto nella specie umana fino a diventare un complesso rituale culturale, estetico e cognitivo. Al centro di questa evoluzione risiede il concetto di "Design del Piatto" (o food plating), una disciplina che trascende la mera disposizione funzionale degli alimenti per entrare nel dominio della comunicazione non verbale, della psicologia sperimentale e dell'arte effimera. La premessa fondamentale di questo rapporto di ricerca è che il sapore non è un'esperienza oggettiva risiedente unicamente nelle molecole chimiche del cibo, ma una costruzione cerebrale multimodale influenzata in modo determinante dagli stimoli visivi che precedono e accompagnano l'ingestione.

パリ、1920年秋。西洋美術を愛する日本の貴族、松方幸次郎は、ゴッホの『アルルの寝室』を購入した。この卓越した絵画は、数十年にわたってヨーロッパ芸術への愛と敬意を持って構築された傑出したコレクションを豊かにするものであった。しかし第二次世界大戦がこのコレクションの運命を覆すことになる。1944年、フランス臨時政府の事務所において、近代史上最も巧妙な美術品略奪の一つが企てられた。80年後、正義への渇望に駆られた教授ピエール・ベルティエは、この略奪の隠された仕組みを発見する。ただ決意のみを武器に、彼はフランス外交機構との巨大な戦いに身を投じる。実話に基づくこの小説で語られる松方事件は、正義が具体的な返還の獲得だけでなく、何よりも公的議論の漸進的な変革によって測られることを示している。時には、すぐに正しい答えを得るよりも、粘り強く正しい質問を投げかけることの方が重要であることが証明される。

As problemáticas atuais que intersectam Design e Alimentação são o campo de trabalho do Food Design, que engloba, mas não se restringe a sentido, signos e escala dos assuntos ligados à comida. As resultantes dessas intersecções são projetos de produtos, processos, serviços, ambientes, práticas, experiências, entre outros, que de maneira sistêmica tocam diretamente em questões relativas à sustentabilidade global e local. Designers que se debruçam sobre essa temática buscam entender e analisar o contexto atual, para projetar futuros possíveis ou sensibilizar a sociedade para cenários ulteriores. Este relato final da conversação apresenta questões atuais sobre os alimentos que foram debatidas na Conversão e trazidas pelos participantes. Afinal é premente discutir a necessidade iminente de se tratar o tema de maneira transversal, multidisciplinar e sistêmica, apoiando-se nos pilares social, econômico e ambiental da sustentabilidade e, ao mesmo tempo, contemplando aspectos culturais da sociedade.

THE FUTURE OF GASTRONOMY
From Human Taste to Machine Consciousness
A Philosophical and Technological Manifesto

This manifesto does not claim certainty, but direction.
It acknowledges the complexity, the ambiguity, and the endless evolution of taste, technology, and consciousness. It is a declaration for chefs, technologists, philosophers, and visionaries alike, those who dare to explore what gastronomy is becoming, not what it has always been.

1. The Human Core of Gastronomy
Gastronomy is born from the human experience. It begins in the senses: the sight of vibrant colors, the aroma of spices, the texture of ingredients beneath our fingers, and the taste that awakens memory. It is an art of curiosity, intuition, and emotion. For millennia, chefs have been philosophers of the palate, innovators in kitchens, and guardians of cultural identity.
Yet, human taste is inherently imperfect. It evolves, it makes mistakes, it contradicts itself. This imperfection is not a flaw; it is the engine of creativity. Every misstep, every failed recipe, and every unexpected combination is data, insight, and inspiration. To embrace the human core of gastronomy is to honor our capacity for error as a catalyst for progress.

2. Entering the Age of Machine Consciousness
We now step into a new era, where intelligence—artificial, synthetic, and algorithmic—enters the kitchen. Machines can analyze, predict, and optimize; they can simulate flavors, textures, and nutritional balances at a scale unimaginable in human experience alone.
Yet, these machines do not taste. They do not experience wonder. They do not carry memory or culture. Their “consciousness” is a reflection of data and models, a mirror of human decision-making at hyperspeed.
This manifesto asserts that the future of gastronomy is not a replacement of human creativity but a coalescence: humans and machines, intuition and computation, and tradition and innovation in dialogue. The kitchen becomes a laboratory of intelligence, where ideas are tested, measured, and iterated in real-time.

3. Philosophy Meets Technology
Gastronomy has always been a philosophy of life. It asks: what nourishes? What delights? What connects us? Today, philosophy is inseparable from technology. The questions remain eternal, but the tools have evolved: AI, biotechnology, robotics, molecular gastronomy, and sensory analysis create new ways to explore old questions.
This manifesto insists we must not fear technology as a replacement for the chef’s intuition. Technology is an extension, a lens, and a collaborator. It reveals patterns we cannot see and possibilities we cannot imagine, but the heart of the dish remains human. Every algorithm, every sensor, and every robotic arm must be guided by empathy, taste, and the human story behind the food.

4. Principles of the Future
From Human Taste to Machine Consciousness, we propose five guiding principles:
1. Human-Centric Innovation – All technological interventions must honor the human experience of taste, memory, and culture. Innovation without humanity is sterile.
2. Iterative Creativity – Failure is not an end; it is the laboratory. Every dish, every experiment, and every recipe is an iteration toward excellence.
3. Ethical Integration—Machines and AI must be used responsibly, transparently, and ethically. Gastronomy carries cultural, environmental, and social responsibilities.
4. Sustainable Evolution—The future is conscious. Ingredients, sourcing, and processes must reflect stewardship of the planet, balancing creativity with ecological responsibility.
5. Knowledge as Legacy—Every experiment, recipe, and insight contributes to the collective culinary intelligence. This knowledge must be documented, shared, and preserved for future generations of chefs, humans, and machines alike.

5. The Manifesto in Action
This manifesto is not a static text; it is a call to action. It challenges chefs to embrace technology, philosophers to engage with taste, and innovators to rethink gastronomy as an ecosystem of intelligence.
It encourages platforms like World Recipe ID and TasteMetric to not only codify recipes but also to encode creativity, identity, and memory into a global digital consciousness. AI should be an instrument of discovery, not a replacement for the human palate.
Every plate, every menu, every experimental dish becomes a node in a global network of gastronomy, a living organism of flavor, science, and culture.

6. The Vision Forward
From Human Taste to Machine Consciousness, the future is not predetermined; it is designed. Chefs, technologists, philosophers, and dreamers must collaborate. Kitchens become studios, labs, and stages. Dishes become experiments, expressions, and statements. Taste is both measurable and infinite, intimate and universal.
This manifesto claims no finality. It does not close the book on gastronomy; it opens it wider. It is an invitation to explore, to fail, to learn, to imagine, and to cook the future.




Closing Declaration
We declare that gastronomy is no longer only human, but it is always human at its heart. We declare that machines do not replace the chef
They amplify the imagination. We declare that taste, culture, and innovation must co-evolve in harmony.
This manifesto is a direction, not a destination. It is a compass for the next chapter of culinary evolution. A chapter written by humans, guided by machines, and inspired by the infinite possibilities of flavor.

Prof. Ken Sekine reminisces about his life dedicated to the study of modern Chinese literature Author 関根, 謙(Sekine, Ken) 長堀, 祐造(Nagahori, Yuzo) 櫻庭, ゆみ子(Sakuraba, Yumiko) 吉川, 龍生(Yoshikawa, Tatsuo) Publisher 慶應義塾大学日吉紀要刊行委員会 Publication year 2017 Jtitle 慶應義塾大学日吉紀要. 中国研究 (The Hiyoshi review of Chinese studies). No.10 (2017. ) ,p.217-255 JaLC DOI Abstract Notes 関根謙教授退休記念号 Genre Article URL 217 慶應義塾大学学術情報リポジトリ(KOARA)に掲載されているコンテンツの著作権は、それぞれの著作者、学会または出版社/発行者に帰属し、その権利は著作権法によって 保護されています。引用にあたっては、著作権法を遵守してご利用ください。 The copyrights of content available on the KeiO Associated Repository of Academic resources (KOARA) belong to the respective authors, academic societies, or publishers/issuers, and these rights are protected by the Japanese Copyright Act. When quoting the content, please follow the Japanese copyright act.

L’articolo analizza le novità normative europee e italiane in tema di tutela del “made in” e delle indicazioni geografiche (IG). I regolamenti UE 2023/2411 e 2024/1143 unificano e ampliano la protezione delle IG per prodotti agroalimentari, artigianali e industriali, rafforzando coerenza e sostenibilità. Critica la legge italiana 206/2023, potenzialmente in conflitto con l’armonizzazione UE, e sottolinea l’importanza della cooperazione tra livelli normativi per garantire efficacia e certezza giuridica.

EN:
This article analyzes recent European and Italian legal developments
on the protection of “Made in” and geographical indications (GIs). EU
Regulations 2023/2411 and 2024/1143 unify and expand the protection
of GIs for agri-food, artisanal, and industrial products, strengthening
coherence and sustainability. It criticizes Italian Law 206/2023, which
may conflict with EU harmonization, and highlights the importance of coordination between legal levels to ensure effectiveness and legal certainty.

Mitigating barriers to surplus food donation in Italian retail and food service. In Food Loss and Waste Policy (pp. 224-239). Routledge Bartezzaghi, G., Quaglia, S., & Garrone, P. (2023). Urban cross-sector partnerships for food redistribution. The role of small retailers. In Proceedings of the 24th CINet Conference. CINet Caraher, M., & Furey, S. (2017). Is it appropriate to use surplus food to feed people in hunger? Short-term Band-Aid to more deep rooted problems of poverty Davies, A. R., & McGeever, A. (2022). Social innovation for food waste reduction: Surplus food redistribution. In Food Loss and Waste Policy (pp. 209-223). Routledge

Apesar da relevância profissional e acadêmica do design de serviço (DS), a discussão a respeito do seu ensino ainda encontra-se escassa no contexto internacional, e o cenário se agrava ainda mais no contexto brasileiro. O tema começa a ganhar espaço em cursos de pós-graduação e grades curriculares de graduações em Design. No entanto, os estudos e registros a respeito de ensino de DS no Brasil ainda são limitados para amparar os professores e instituições de ensino superior nas melhores práticas. Diante deste cenário, esta Conversação teve como objetivo promover o diálogo sobre tópicos relevantes identificados em pesquisas, em: prática profissional, prototipagem, inovação social e o design de serviço do ensino. A sessão de Conversação foi conduzida por meio de dinâmicas entre facilitadores e participantes para promover o debate crítico e a identificação de oportunidades que apoiem uma agenda de futuras pesquisas e desenvolvimento do ensino no tema. Palavras-chave: ensino do design; design de serviço; práticas pedagógicas.

This study aimed to evaluate the effects of cadmium chloride (CdCI 2 ) on the hatching rate of golden apple snail eggs and its lethal toxicity level, as well as to apply acetylcholinesterase (AChE) in golden apple snail exposed to CdCl 2 to be an indicator of exposure. The results showed that CdCl 2 affected the hatching rate of the golden apple snails in all groups of golden apple snail eggs exposed to CdCl 2 in the concentration levels of 0.05, 0.10, 0.20, 0.30 and 0.40 mg/L. CdCl 2 at 4.0 mg/L had the lowest hatching rate (39.61%) and their hatching rates were significantly lower than the control group (p<0.05). Abnormalities being observed after the eggs exposing to CdCl 2 were abnormal egg cell and embryo. We also found that CdCl 2 at 4.0 mg/L affected the egg cell and embryo at the highest hatching rates with abnormalities at 61.12% and 63.83%, respectively. Moreover, when the medium sized golden apple snail was tested for the toxicity of CdCl 2 , which caused 50% mortality at 96 h, the concentration was approximately at 1.77 (1.71-1.83) mg/L. Additionally, an isoform of AChE had the molecular weight of 71 kDa when investigating by SDS-PAGE technique. AChE expression was lowered with an increasing in concentration of CdCl 2 . At the sub-lethal concentration levels at 0, 0.05, 0.10, 0.20, 0.30 and 0.40 mg/L after 96 h of exposure, detection limits by dot blot technique were found at 0.156, 0.312, 0.625, 2.5 and 5 µg/µl, respectively. Besides, for lethal concentration levels at 0, 0.50, 1.00, 1.50, 2.00 and 2.50 mg/L, the detection limits of dot blot technique were consecutively 10, 10, 10, 10, 10, 20 µg/µl.

Table of Contents p Milan's promise to fighting food waste p The collaboration against food poverty p 1. Introduction p 2. The institutional context p 2.1 Global agreements and surplus food management p 2.2 European Union policies p 2.3 National legislation and local strategies p 3. The Food Aid Hub Network

This essay examines David E. Sutton’s Secrets from the Greek Kitchen (2014) to explore how culinary knowledge is produced, transmitted, and transformed in social contexts. Sutton’s ethnography of Kalymnos demonstrates that cooking expertise relies less on written recipes than on sensory apprenticeship, interpersonal negotiation, and embodied memory. Through detailed portraits of women cooks across generations, he shows that culinary practices are dynamic, shaped by gendered authority, intergenerational tension, and the introduction of new ingredients and media influences. Using Sutton’s insights, this essay interrogates key issues in the anthropology of food, including the transmission of skill, the negotiation of authenticity, and the concept of “living tradition.” Comparative engagement with scholars such as Appadurai, Bessière, Graf, Bauman, Noyes, and DeVault highlights how culinary traditions endure precisely because they are flexible, continually adapted, and deeply embedded in social, economic, and gendered relations

The study objective was to the basic recipe of Ready-Made Mee-Krob (Crispy Rice Noodle) sauce were evaluated the sensory property appearance, color, flavor, taste, texture and overall acceptability by 7-Points Hedonic Scale. The first basic recipe including sugar tamarind juice, lime juice, fish sauce, shallots, bean paste, and tomato sauce had the highest scores in overall acceptability. Mee-Krob sauces were packed in retort pouch and stored at room temperature for 90 days.The color-values (L* a* and b*) of the product were decreased while the viscosity and pH of the product were increased during storage. The microbiological shelf life of Mee-Krob sauce were assessed. The microbial population remained under 10 CFU/g for 90 days. Consumer acceptance testing was a passive measure to indicate the acceptance of the product by Home Use Test. The consumers giving a high degree of product acceptance indicated that the product was well accepted

Tasarım disiplini, modern gastronomide temel bir öğe olarak ortaya çıkmakta ve mutfak deneyimlerinin kavramsallaştırılmasına ek olarak deneyimlerin fiziksel ve sosyal ortamlarını da şekillendirmektedir.
Bu çalışma, gastronomi eğitiminde tasarım disiplinin rolünü inceleyerek, tasarım ilkelerinin, metodolojilerinin ve tasarım odaklı düşüncenin, geleceğin gastronomi profesyonelleri arasında yaratıcılığı, işbirliğini ve problem çözme becerilerini nasıl geliştirilebileceği üzerinde durmaktadır. Literatürden vaka çalışmaları, endüstri raporları ve belgelenmiş eğitim inisiyatiflerinden örnekler kullanarak tasarım disiplini yaklaşımlarının müfredat geliştirmeyi zenginleştirme ve öğrencilerin genel öğrenme deneyimlerini güçlendirme potansiyelini gösteren uygulamalar vurgulanmaktadır. Bu örnekler gastronomi eğitimi programlarının sürdürülebilirlik, etik ve kültürel değerlendirme gibi endüstri talepleri ve toplumsal gerekliliklerle nasıl daha iyi uyum sağlayabileceğini göstermektedir.
Son olarak, bu çalışma, gastronomi eğitimine tasarım disiplini yaklaşımlarını dahil etmek isteyen eğitimciler için önerilerde bulunmakta ve böylece yeni nesil yenilikçi gastronomi uzmanlarının yetişmesine yol göstermektedir.

This article explores how digital agri-food system transformations are framed and by whom. To answer these questions, we searched for webpages linked to Twitter and by Google that describe the role of emerging digital technologies in agri-food systems. From these, we characterize three framings of transformation. The first framing proposes that digital tools make farms optimally productive. A second framing emphasizes inequities in access to digital tools and increased farmer participation in tech development. A third framing highlights how technology creates more traceable agri-food systems. We then conducted a social network analysis of webpage authors, finding three network clusters. The largest centres on intergovernmental and international development organizations that typically promote the first and third framings. The second framing is mostly promoted by academic and civil society actors and was least common across webpages, suggesting that digital agriculture trajectories m...

O Food Design, que estuda a relação entre a alimentação e o design, em congruência com a inovação social, encontra nas feiras livres e agroecológicas campo para debruçar-se sobre os sistemas alimentares alinhados com os Objetivos de Desenvolvimento Sustentável. Este artigo apresenta os resultados parciais do Projeto de Iniciação Científica "Um olhar sobre as feiras agroecológicas e feiras livres em Salvador: colocando o Food Design no 'mapa'"' que identifica nas feiras estudadas, localizadas no polígono formado pelos bairros Centro-Barra-Ondina, tanto em sua tipologia quanto à tipologia de seus produtos. Foi utilizada a pesquisa qualitativa de base exploratória para estudar as feiras que promovem uma alimentação saudável e sustentável ao invés do sistema alimentar hegemônico que promove malefícios à saúde e ao meio ambiente. O projeto identificou a presença de feiras com variados alimentos naturais (in natura e semi-processados) e identificou a presença do produtor-feirante em contato com o consumidor final

Articles 79 T he recent influx of migration from Mexico and Central America (in the aftermath of trade agreements, NAFTA and CAFTA) has brought greater awareness of a people whose longstanding history and inherited values are still greatly discounted. Furthermore, Mexican-origin migrant women have been persistently stereotyped as uneducated "hyper-fertile baby machines" , unknowledgeable and unskilled , and their Native-based economies and practices discredited. Here we pursue a counter discourse-or, as theorized by Gloria Anzaldúa (1997), counter-knowledge, or contra-conocimiento-a shift in the frame of reference that challenges dominant opinions, giving power to Chicanas to control their own knowledge production. Our goal is to express the knowledge and ways of knowing of mexicanas by theorizing the knowledge production that informs Latina foodways. In practice, identity is (re)produced in everyday practices and the narratives that explain their meaning. In this paper, we examine the lived experiences of María Guadalupe Pérez Muñoz and María Guadalupe Martín Sánchez, two working-class Mexican immigrant women living in the United States, as discernible in their food-centered life histories. 1 Their narratives reveal how memories and knowledge of food preparation influence their sense of identity in relation to family and community. Their reflections also stress the significance of women's spaces as sites for knowledge production Abstract: An examination of the interaction of foodways with personal history, collective memory, and identity formation, through the food-centered life histories of two Mexican women, first generation immigrants living in the U.S. Discusses espacios de convivencia, social relations orchestrated on women's terms, the centrality of corn in the household's diet (and changes due to the implementation of new technologies), and the significance of festive meals in relation to personal identity, to draw conclusions on women's agency in preserving collective memory and knowledge through foodways. Includes Chicana feminist theories on women's spaces and ways of knowing.

Claims or specifications about cooking (in some literature referred to as 'culinary precisions') as found in recipes or as generally shared knowledge, permeate the world of food and cooking. The collection and study of these culinary precisions carries with it potential as a framework for research, not only in food science, but also in other disciplines such as social sciences and humanities, allowing for multidisciplinary approaches and cross-fertilization between a broad range of sciences. These precisions also allow for novel approaches to education at all levels, as shown through educational efforts in several countries as well as educational research. Finally, they provide a unique arena for the interaction between science and society. In the present report, we describe a recent initiative, 'The Kitchen Stories Network', with an open invitation for interested parties to collaborate across disciplines and across societal boundaries in order to collect and study such culinary precisions for the common benefit of sciences, education, other stakeholders such as businesses and non-governmental organizations, and society in general.

Understanding patient needs is an important factor in the design of healthcare services, however ethnographic research methods can be intrusive in sensitive care settings and create privacy concerns such as when researching Type 2 diabetes. We offer the Fiction Probe as a contribution in the form of a field study tool that uses storytelling to allow patients to tell their story from their perspective. We used speculative design and the multi-choice narrative, represented as a pick-a-path storybook, to re-imagine the form and content of field study research tools. With our work, we hope to expand the range of methods used to understand patients in healthcare settings and to also inspire new ways of thinking about field study research tools in sensitive care settings, and more broadly, in ambiguous design contexts. • General and reference~Design • Human-centered computing~Human computer interaction (HCI)

Tra i motivi che ci spingono oggi a leggere sotto una nuova luce il Sistema della Moda di Roland Barthes è la rinnovata scoperta di un certo piacere per la ricerca di un metodo d'indagine sulle condizioni, circostanze e dinamiche della significazione. Un metodo che lo stesso Roland Barthes definisce come un'avventura, un viaggio. D'altra parte lo stesso spirito sembra segnare la scelta della casa editrice Mimesis di ridare alle stampe il volume, in una nuova edizione completamente aggiornata a cura di Bianca Terracciano, che non manca di rivederne gli aspetti terminologici legati al lessico della moda e di accompagnare il volume da una attenta Postfazione. Intendiamoci, il Sistema della Moda -la cui prima pubblicazione in francese data 1967 -è un classico della letteratura scientifica. Una pietra miliare all'interno di un cammino -denso di tracciati, ostacoli da superare, tentativi di venirne a capo, e perciò anche di sorprese e scoperte -che porterà la ricerca culturale verso quella che sarà definita La svolta semiotica (Fabbri, 1998, Roma-Bari, Laterza; nuova ed. accresciuta, a cura di G. Marrone, La nave di Teseo, Milano 2023). Vera e propria esplosione di senso, onda d'urto, all'interno delle scienze umane e non solo. Ma quali sono gli elementi che fanno del Sistema della Moda un classico? La risposta banale è che esso si rivela una miniera di senso, una caccia al tesoro per il nuovo lettore. Certo non è nostra intenzione fornire qui una guida esaustiva. Tantomeno penetrare nella fitta complessità dell'opera. Semmai possiamo limitarci ad un rapido sorvolo, individuare alcune zone di esplorazione, punti d'ingresso all'oggetto. Uno di questi è l'aver riconosciuto e descritto (nella importante Introduzione al corposo volume), quale oggetto del metodo non il singolo linguaggio, considerato in modo isolato, ma semmai i rapporti fra i linguaggi, cioè -come dirà a chiare lettere Jurij M. Lotman (1985, La semiosfera. L'asimmetria e il dialogo nelle strutture pensanti, Venezia, Marsilio) -i linguaggi presi dentro l'intima relazione che li precede e li costituisce. Di che si tratta? Quasi a mo' di confessione è lo stesso RB a rivelarcelo: "in verità questo lavoro non verte né sull'indumento né sul linguaggio, ma, in qualche modo, sulla 'traduzione' dell'uno nell'altro, nella misura in cui il primo sia già un sistema di segni " (p. 16, cors. n.). Per chiarire il portato innovativo della sua posizione, la tensione verso il futuro, è lo stesso Barthes, apprendista semiologo, ad avvertire che si tratta di un "oggetto ambiguo, poiché non risponde alla discriminazione abituale che mette il reale da una parte e il linguaggio dall'altra, e sfugge di conseguenza alla linguistica, scienza dei segni verbali, e alla semiologia, scienza dei segni oggettuali" (ib.). D'altra parte a RB interessa registrare non tanto il "potere della parola" -tesi comunque da dimostrare data l'apparente dominanza del visivo sul verbale -, quanto semmai le modalità attraverso cui un linguaggio -"la moda scritta" -possa entrare in relazione con l'altro -"l'abito reale" -, generando le condizioni di possibilità del senso. Leggendo alla luce del presente il pensiero di Barthes, sembra che esso contenga in nuce l'idea lotmaniana che non sia il singolo linguaggio, ma la correlazione traduttiva fra linguaggi differenti, a generare qualcosa che si possa chiamare il Sistema della Moda o, volendo generalizzare, la stessa Cultura. Non si tratta dunque di stabilire gerarchie fra linguaggi, entro una logica binaria in fieri negli studi sulla comunicazione, ma del tentativo di mostrare il meccanismo della loro traduzione reciproca. Da qui, fra le altre, l'idea di individuare negli shifter, punti di aggancio fra linguaggi diversi -dal corpo alla parola,

The rise of the globalized, industrial food system has widened the distance between producers and consumers. Over the last several years there has been a call for closing the distance between producers and consumers, and for more transparency in food systems. This need can be filled via procurement of local food, but there are often barriers to connect producers and consumers even when they live in proximity. The REKO model (short for Fair Consumption in Swedish) offers space for virtual reconnection via Facebook, which is used as its communication and ordering platform. The use of an already existing platform, which is often already widely in use among producers and consumers, has allowed the REKO concept to replicate and diffuse very effectively. Thus, REKO is a situated example of how digital interaction can radically alter the producer/consumer interactions in a local food community without having to invest heavily in infrastructures and technological developments. Drawing on experiences from the REKO network, this article explores the opportunities for food system reconnection, as well as the limitations of utilizing an existing technological platform to reconfigure local food interactions.

The rise of the globalized, industrial food system has widened the distance between producers and consumers. Over the last several years there has been a call for closing the distance between producers and consumers, and for more transparency in food systems. This need can be filled via procurement of local food, but there are often barriers to connect producers and consumers even when they live in proximity. The REKO model (short for Fair Consumption in Swedish) offers space for virtual reconnection via Facebook, which is used as its communication and ordering platform. The use of an already existing platform, which is often already widely in use among producers and consumers, has allowed the REKO concept to replicate and diffuse very effectively. Thus, REKO is a situated example of how digital interaction can radically alter the producer/consumer interactions in a local food community without having to invest heavily in infrastructures and technological developments. Drawing on ex...

Questa guida nasce per esplorare e valorizzare il mondo dell’eyewear di lusso, con un focus particolare sulla qualità, sull’artigianalità e sull’identità dei brand italiani e internazionali più prestigiosi. Attraverso un percorso informativo e ispirazionale, il lettore viene accompagnato alla scoperta di ciò che rende un occhiale davvero “premium”: dalla scelta dei materiali alle tecniche di lavorazione, dall’evoluzione del design alle tendenze contemporanee, fino alla cura quotidiana e alla manutenzione consapevole.

Il manuale è curato da Ottica Lucciola (www.otticalucciola.net), centro ottico specializzato e rivenditore ufficiale dei più importanti marchi del settore eyewear di alta gamma, e si rivolge a un pubblico esigente e attento allo stile, alla moda e alla qualità degli accessori.

Pensato per essere utile sia agli appassionati che ai professionisti del settore, questo documento vuole contribuire a diffondere una cultura più consapevole dell’occhialeria di lusso, promuovendo al contempo l’eccellenza del Made in Italy.

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increa...

The aim of the paper is to investigate the intricate relationship between the actors involved in techno music events, through an ethnosemiotic gaze, with a focus to the practices of listening. The hypothesis is that there is a heuristic foundation in the study of techno music that goes beyond its "literal" sense and instead focuses on exploring its functioning through collective listening modalities, which form the basis for some musical experiences in related events. This calls for a pragmatistic approach that acknowledges the active role of the listener. Furthermore, the article emphasizes the significance of context and the relationships between human and non-human actors in the process of constructing musical meaning. Findings from interviews and ethnographic report, it highlights how is possible to describe a complex musical experience in terms of sensations and relationships with others, rather than solely focusing on the aesthetic aspects of the music itself. Lastly, the characteristics of an aesthetic paradigm capable of capturing the complexity of the collective listening experience of techno are outlined.

this article discusses the historical perception of Buchenwald through artistic research focusing on the themes of camp music and children's camps. the research is structured into three sections. the first section explores the types of music in the concentration camp and their roles, while the second investigates the development of children's camps within Buchenwald. the third section discusses the sounding sculpture Spieldose, which the author created based on this research. the article suggests that an artistic approach to historical perception involves an interactive dialogue that shapes both personal understanding and the historical narrative itself. as for the artwork Spieldose, the author attempts to sound an alarm to the world through it, for history is not and has never been far removed from us, rather, it is unfolding right before our eyes.

This creative-critical article advocates for the promise of letters in imagining possible futures. The piece includes ten of my Letters to the Future, epistolary poems written as fictocritical conversations between the texts that I read and imagined future readers. In the letters, I write of listening and care, patterns and methods of making passed between our hands, embodied forms of knowledge and slow practices, as I imagine and speak to our future caring communities. The letters are interspersed with short scholarly reflections on feminist epistolary history, traditions of matrilineal knowledge and slow reading as maternal performance. As part of my multimodal research-creation project on listening as artistic practice, this epistolary work takes visual form in drawings, paper-cut installations and letterpress prints, exhibited most recently at the University of Alberta in 2022. I am a letter-writer, an embroiderer, a mother, a listener, a caregiver, an artist, a researcher, a thinker, who embraces these roles and intersections while seeking their common denominators. My current art historical and artistic research emerges from the following question: how might a (re)turn to slow practices, modelled by contemporary artists, shift our relationships and offer alternative, more sustainable, ways of being for future.
From a special journal issue on Performing Maternities

Digital food technologies such as diet trackers, food sharing apps, and 'smart' kitchenware offer promising yet debatable food futures. While proponents suggest its potential to prompt efficient food lifestyles, critics highlight the underlying technosolutionism of digital food innovation and limitations related to health safety and data privacy. This workshop addresses both present and near-future digital food controversies and seeks to extend the existing body of Human-Food Interaction (HFI) research. Through scenarios and foodtech prototyping navigated by bespoke Digital Food Cards, we will unpack issues and suggest possible design approaches. We invite proposals from researchers, designers, and other practitioners interested in working towards a complex framework for future HFI research.

How do you teach sustainability in food education? By preaching and giving lectures? Or by supporting the reflexive capacities of students? It is the opinion of this article that teaching taste and food design with regard to sustainability must be ethically reflexive. We should not moralize. Focusing on sustainability as a reflexive concept, students should not only learn to eat what is deemed to be the right things to eat; they must also learn to relate to food and meals in a critical and informed way. The article points out what ‘damage’ moralization can do if food and sustainability are designed or communicated without ethical reflections.

Parte prima suggestioni e visioni: l'oggetto nell'immaginario collettivo Immaginario del design fra tecnica, estetica e progetto Raimonda Riccini Design, oggetti e mondi fantastici Medardo Chiapponi Oggetti, cose, dispositivi: linee di una ricerca Antonio Costa Dalla rappresentazione fotografica degli oggetti all'oggetto moderno Cristina De Vecchi L'incanto delle cose. L'immaginario degli oggetti nella letteratura francese della modernità Francesca Pagani La strategia del desiderio: immagini, sessualità e oggetti Elda Danese Anversa, 2001. Editoria, mostre e immaginari della moda Saul Marcadent Ai confini dell'immaginazione progettuale Michele Sinico Parte seconda tragitti dell'immaginario progettuale Designer. Processo ideativo e componente immaginativa Paola Proverbio Manualità, materia, allestimenti e oggetti anonimi. Conversazione su Achille Castiglioni con i figli Giovanna e Carlo a cura di Paola Proverbio Fantascienza, tecnologia e filiera digitale. Conversazione con Denis Santachiara a cura di Paola Proverbio Mondi formali, tensione alla bellezza e pragmatismo operativo. Conversazione con Odoardo Fioravanti a cura di Paola Proverbio Tapio Wirkkala. Il progetto plasmato con le mani Rosa Chiesa Raccontare l'anima segreta delle cose di Tobia Scarpa Teresita Scalco bibliografia Note sugli autori Indice dei nomi Paola Proverbio, Raimonda Riccini L'immaginario è argomento che attraversa, con gradi diversi di intensità, ma con un ruolo determinante, tutte le discipline e i saperi legati al design e alla cultura visuale. La sua intima connessione con categorie come creatività, utopia, innovazione, visione, progetto lo colloca al centro di una riflessione trasversale che riteniamo particolarmente utile per il design, in quanto l'immaginario è fra i connotati salienti delle pratiche progettuali che fanno di questa professione uno dei perni dell'innovazione materiale e sociale nel mondo contemporaneo 1 . Sebbene la nozione di immaginario ancora oggi abbia uno statuto impreciso, abbiamo voluto prendere le mosse dell'accezione che ne dà il sociologo Paolo Jedlowski: «l'immaginario deriva dall'immaginazione, che è facoltà del possibile», cioè possibilità di «emanciparsi parzialmente dai vincoli dell'esistente», Il libro è frutto di un lavoro comune. Per l'organizzazione e la cura dei testi, la prima parte "Suggestioni e visioni: l'oggetto nell'immaginario collettivo" è da attribuire a Raimonda Riccini e la seconda "Tragitti dell'immaginario progettuale" a Paola Proverbio, che ha anche interamente curato come autrice le conversazioni con Denis Santachiara, Odoardo Fioravanti, Giovanna e Carlo Castiglioni. 1 Per questa ragione il tema è diventato il perno dell'attività seminariale del Dottorato in Scienze del design dell'Università Iuav di Venezia nella primavera del 2013. Sotto il coordinamento scientifico di Raimonda Riccini, sono stati organizzati due cicli di incontri, frutto del lavoro comune delle curatrici, che hanno coinvolto docenti, dottorandi e studiosi di diversa provenienza culturale. Hanno partecipato ai seminari, oltre a chi scrive,

This article examines the process of 'experience systematization' based on three meetings organized in 2022 by Sonido Colectivo, a group of educators and musicians exploring the relationship between music and social construction in Colombia. These encounters centered on collective musical experiences as a reflective framework to bridge diverse perspectives in the musical field, including performers, educators, researchers, cultural practitioners, and community organizations. The study identifies three primary fields of action: (a) initiatives that fostered reconciliation between victims and perpetrators of Colombia’s armed conflict, (b) efforts revitalizing music and community life in urban settings, and (c) processes aimed at regenerating the social fabric in southern Colombia by envisioning alternative futures for peace. Participants included Indigenous and Afro-Colombian community leaders, community musicians from Argentina, and sound artists and therapists from Bogotá, many of whom have worked directly with individuals affected by the conflict.

Preliminary findings highlight the diversity of ontological, epistemological, and axiological approaches to music, as well as the mediations that shaped these community practices. Shared elements include ritualization, ‘communitas’ (collective creation), sonorous interculturality, and the integration of memory, territory, and care through the lens of buen vivir (‘good living’). This work challenges Eurocentric paradigms, emphasizing music as a catalyst for resistance, cultural revitalization, and sustainability in the Global South.

In this essay, the life history of the leader, Ebru BUE ERKMEN, of AIDA (Aide et Insertion des Demandeurs d\u27Asile) is analyzed. AIDA is an association that works to provide support for asylum seekers in Lille, France. Lille is on the frontier of France and Belgium and it is also at the center of Europe. By considering the life history of the leader of this group as divulged in a personal interview, we can see many ways that active support for refugees has been provided in Lille. It is also possible to understand the group leader\u27s focus in life and her commitment to a form of solidarity that resists the institutional and which encapsulates the &quot;Spiritual Engagement,&quot; the personal social commitment, that she espouses herself

Commercial sleep products exhibit wide variety but share a common failing: they tend to frame sleep problems individually, ignoring the influence of systemic issues on human wellbeing. To discover whether speculative/critical design (scD) might offer a more appropriate framing, we use the method of precedent analysis to assess nine examples of sleep related scD practice. We apply Hale et al.’s socioecological model of sleep health to create a novel framework that classifies how products frame sleep problems and corresponding solutions. This reveals that scD artefacts frequently recognise societal determinants in how they frame sleep, but their solution tend to focus on individual interventions. The paper questions whether scD practitioners might benefit from adopting the concept of publics from political sociology to frame more effective solutions and mobilise action towards a more equitable sleep future. This paper presents an original synthesis of product design, sleep, sociology and politics.

SOMMARIO: 1.-Considerazioni introduttive: le policies di qualità dei prodotti agroalimentari quale strumento di tutela e promozione delle ricchezze del territorio; 2.-La disciplina dell'Unione europea in materia di DOP e IGP. Il Regolamento (UE) 1151/2012; 3.-La sentenza Morbier; 3.1.-Procedimento principale e rinvio pregiudiziale; 3.2.-La pronuncia della Corte di Giustizia; 3.3.-Il fenomeno della "evocazione" nella giurisprudenza di Lussemburgo; 4.-Conclusioni. Le produzioni tipiche, a maggior ragione all'interno di un'area geografica ben specifica con un patrimonio naturalistico e agroalimentare unico in termini di ricchezza, varietà e pregio ambiscono a rappresentare veri e propri "portavoci" del territorio verso l'esterno, creando valore dal punto di vista culturale, sociale ed economico, tale da comunicare e * Il presente contributo riprende, ampliandola ed aggiornandola, la Relazione tenuta al Workshop su EU Policies and Strategies, organizzato nell'ambito del corso di Diritto dell'Unione europea il 23 marzo 2021 in videoconferenza attraverso la piattaforma "Microsoft Teams". ** Dottorando di Ricerca in "Scienze Giuridiche" (curriculum internazionalistico-europeo-comparato); Cultore in Diritto dell'Unione europea, Diritto dell'Unione europea delle migrazioni, Diritto internazionale penale e Organizzazione internazionale,

This paper aims to describe the ongoing implementation process of the Design Factory Aveiro (DFA) integrated in the Creative Science Park Aveiro Region in Aveiro, Portugal. The DFA is a place for the convergence of diverse subjects and entities to foster innovative and creative projects, acting as an interface that translates the efforts of academia to meet the needs and constraints of the existing socioeconomic, industrial and cultural local reality. The main goal is that, by crossing an experimental platform which promotes research through cultural mediation, based on co-creation and collaboration, will instigate the generation of innovative products and services that might have immediate applicability in the market. Above all, the innovative methodologies that will arise from this interaction, will create a place for radical and disruptive innovation.

This paper explores Food Design Activism, a specialized branch of Design Activism that applies its transformative principles to the food sector. While Design Activism broadly seeks societal change through Design, Food Design Activism focuses on reshaping food systems to address issues such as sustainability, justice, and equity. The paper introduces the food-specificity of Food Design Activism, and outlines the 7 principles that define it: 1) Food Design Activism changes food systems, Food Design Activism is 2) revealing, 3) political, 4) contesting, 5) disruptive, 6) designerly, 7) real. The paper discusses the critical role of Food Design Activism in the transformation of the food system, as Food System Design serves as the broadest and most encompassing sub-discipline, integrating all aspects of food production, distribution, consumption, and disposal. Ultimately, Food Design Activism is the new Food Design sub-discipline for those interested in projects that contest and disrupt injustices, focus on marginalised groups, and use Design to confront political oppression and inequality.