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Image for Experiencing Food: Designing Sustainable and Social Practices

Experiencing Food: Designing Sustainable and Social Practices : Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugal

Bonacho, Ricardo(Edited by), Lamy, Elsa Cristina Carona de Sousa(Edited by), Pires, Maria Jose (Higher Institute for Tourism and Hotel Studies, Estoril, Portugal)(Edited by)
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Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Faculty of Architecture, University of Lisbon, Lisbon, Portugal.

The conference and resulting papers reflect on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food sustainability.

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Product Details
CRC Press
0367495473 / 9780367495473
Paperback / softback
394.12
01/04/2022
United Kingdom
English
138 pages
25 cm
Postgraduate, Research & Scholarly Learn More
MBNH3 Dietetics & nutrition, RNFF Food security & supply, TDCT Food & beverage technology
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