Design Bites: a prática do Design nas Artes Culinárias
O processo criativo em Design, no desenvolvimento de produtos, serviços e experiências alimentares no Mestrado em Inovação em Artes Culinárias da Escola Superior de Hotelaria e Turismo do Estoril
- Name
- Ricardo Bonacho
- Year
- 2019
- Institution
- Lisbon School of Architecture Universidade de Lisboa
- Supervisors
- João Paulo Martins, Sara Velez Estêvão, Cláudia Viegas
- Discipline
- Design
- Scope
- Food Design
- Taxonomy
- Praxiology
- Type
- Theoretical
- Language
- Portuguese
- Wordcount / Pagecount
- 91,125 / 405
- Joint supervision
- No
Design-based creative process model applied in culinary arts education
Research Process (10 methods)
x
how Design models are integrated into higher education for Culinary Arts abroad, specifically the CAMS program (Sweden) and the Food Design Institute at Otago Polytechnic (New Zealand)
One student from the Master in Innovation in Culinary Arts (MIAC), the researcher, and professional designers from Flúor Studio
Students of the MIAC 2nd edition
general Portuguese population
MIAC students, Design students from FAUL (collaborators), and a group of invited guests for the final experience
experts who attended the "Saudade" dinner one year prior
Interpreting literary works (The Bloody Chamber) through Design and Culinary Arts to create a narrative-driven sensory menu
Comparing a project developed autonomously based on traditional culinary training (Method A) against a project developed using the researcher's tutored Design creative process (Method B) to validate the relevance of Design education
Students from all five editions of MIAC who attended the Food Design discipline
| # | Name of Method | Research Phase | Research Approach | Researcher Role | Object of Study / Participants | N |
|---|---|---|---|---|---|---|
| 1 | Literature review | Exploratory | Qualitative | x | x | x |
| 2 | Case study | Exploratory/Generative | Qualitative | x | how Design models are integrated into higher education for Culinary Arts abroad, specifically the CAMS program (Sweden) and the Food Design Institute at Otago Polytechnic (New Zealand) | 2 |
| 3 | CoDesign | Generative | Qualitative | Participatory | One student from the Master in Innovation in Culinary Arts (MIAC), the researcher, and professional designers from Flúor Studio | unspecified |
| 4 | CoDesign | Generative | Qualitative | Participatory | Students of the MIAC 2nd edition | unspecified |
| 5 | Questionnaire | Generative | Both | x | general Portuguese population | 1138 |
| 6 | CoDesign | Generative | Qualitative | Participatory | MIAC students, Design students from FAUL (collaborators), and a group of invited guests for the final experience | unspecified |
| 7 | Questionnaire | Evaluative | Qualitative | x | experts who attended the "Saudade" dinner one year prior | 12 |
| 8 | Cocreation | Generative | Qualitative | Participatory | Interpreting literary works (The Bloody Chamber) through Design and Culinary Arts to create a narrative-driven sensory menu | unspecified |
| 9 | Experiment | Generative/Evaluative | Qualitative | x | Comparing a project developed autonomously based on traditional culinary training (Method A) against a project developed using the researcher's tutored Design creative process (Method B) to validate the relevance of Design education | unspecified |
| 10 | Questionnaire | Evaluative | Qualitative | x | Students from all five editions of MIAC who attended the Food Design discipline | 23 |
Knowledge Transfer & Exchange
Knowledge Exchange (PhD Process): Exchange with Academia
| IK&T | Academia | Design Practice | Society |
|---|---|---|---|
| Context | No | No | No |
| Vision | No | No | No |
| Means | Yes | No | No |
Recommendations (6)
Move beyond the boundaries of design alone and actively engage with inter- and transdisciplinary thinking in order to share knowledge with culinary arts and gastronomy.
- Scope:
- Macro
- Time Horizon:
- Long
- Evidence Strength:
- Exploratory
- Feasibility:
- Medium
Approach food design from a systemic perspective, recognizing that production and consumption affect a complex food system as a whole.
- Scope:
- Macro
- Time Horizon:
- Long
- Evidence Strength:
- Indicative
- Feasibility:
- Medium
Frame food design in relation to all living beings involved in the food system, broadening the ethical and ecological scope of design practice.
- Scope:
- Macro
- Time Horizon:
- Long
- Evidence Strength:
- Exploratory
- Feasibility:
- Medium
Support the emergence of new professional patterns and redirected disciplinary roles capable of replacing the status quo in food-related design practice.
- Scope:
- Macro
- Time Horizon:
- Long
- Evidence Strength:
- Exploratory
- Feasibility:
- Low-Medium
Explore new forms of collaboration in order to stabilize and refine the concepts developed in the study and to strengthen the emerging field of Food Design.
- Scope:
- Macro
- Time Horizon:
- Medium → Long
- Evidence Strength:
- Indicative
- Feasibility:
- High
Apply the adapted Double Diamond model and associated pedagogical tools transversally across culinary-arts curricula to integrate knowledge from multiple subjects into products, services, and food experiences.
- Scope:
- Meso → Macro
- Time Horizon:
- Medium
- Evidence Strength:
- Indicative
- Feasibility:
- Medium-High