El Food Design como vínculo entre Diseño y gastronomía

La experiencia gastronómica en Cataluña de 2000 a 2020

Name: Mariana Eidler
Year: 2023
Institution: Lisbon School of Architecture Universidade de Lisboa
Supervisors: Rafael Pozo-Puértolas
Discipline: Design
Scope: Food Design
Taxonomy: Epistemology
Type: Theoretical
Language: Spanish
Wordcount / Pagecount: 145,222 / 318
Joint supervision: No

Food Design education and its role in connecting design, gastronomy, and food systems

Research Process (6 methods)

1. Literature review N = x

Exploratory Qualitative

2. Questionnaire N = 112

Exploratory/Generative Qualitative

Catalan students from various design disciplines (graphic, product, space, etc.) and gastronomy and professionals in design, gastronomy, research, and representatives from the food industry

3. Interview N = 19

Exploratory Qualitative

Internationally recognized professionals divided into four groups: Designers (Guixé, Huber, Yranzo, Zampollo, Vogelzang), Chefs (Saguer, Adrià F., Ruscalleda, Adrià A., Roca, Adúriz), Businesspeople (Álvarez, Vilaseca, Massanés, Coloma), and Academics (Fuster, Bonacho, Massari, Maffei, Parasecoli, Capdet)

4. Case study N = 2

Exploratory Qualitative

Case 1: Sapiens Method (developed by elBulli Foundation). Case 2: EspaiSucre Method (developed for restaurant pastry).

5. Case study N = 65

Generative Qualitative

Elisava Study Abroad: International students in Typography and Graphic Design (N=12). Elisava Máster: Students in Product Design Engineering (N=10). Elisava Degree: 4th-year students in an Advertising module (N=24). Elisava TFG: Final degree design students collaborating with EspaiSucre pastry students (N=11). Eshte Máster: Master's students in Food Design in Portugal (N=8).

6. Pedagogical proposal N = 1

Generative/Evaluative Qualitative

Expert professional in Food Design education (Marije Vogelzang)

#	Name of Method	Research Phase	Research Approach	Researcher Role	Object of Study / Participants	N
1	Literature review	Exploratory	Qualitative	x	x	x
2	Questionnaire	Exploratory/Generative	Qualitative	x	Catalan students from various design disciplines (graphic, product, space, etc.) and gastronomy and professionals in design, gastronomy, research, and representatives from the food industry	112
3	Interview	Exploratory	Qualitative	x	Internationally recognized professionals divided into four groups: Designers (Guixé, Huber, Yranzo, Zampollo, Vogelzang), Chefs (Saguer, Adrià F., Ruscalleda, Adrià A., Roca, Adúriz), Businesspeople (Álvarez, Vilaseca, Massanés, Coloma), and Academics (Fuster, Bonacho, Massari, Maffei, Parasecoli, Capdet)	19
4	Case study	Exploratory	Qualitative	x	Case 1: Sapiens Method (developed by elBulli Foundation). Case 2: EspaiSucre Method (developed for restaurant pastry).	2
5	Case study	Generative	Qualitative	x	Elisava Study Abroad: International students in Typography and Graphic Design (N=12). Elisava Máster: Students in Product Design Engineering (N=10). Elisava Degree: 4th-year students in an Advertising module (N=24). Elisava TFG: Final degree design students collaborating with EspaiSucre pastry students (N=11). Eshte Máster: Master's students in Food Design in Portugal (N=8).	65
6	Pedagogical proposal	Generative/Evaluative	Qualitative	x	Expert professional in Food Design education (Marije Vogelzang)	1

Knowledge Transfer & Exchange

Knowledge Exchange (PhD Process): Produced with input

IK&T	Academia	Design Practice	Society
Context	Yes	No	No
Vision	Yes	No	No
Means	No	No	No

Recommendations (3)

R689 Process & Organization Dissemination & Knowledge Mobilization Priority: High

Develop the proposed Food Design degree at ELISAVA and formalize the Food Design Lab in order to disseminate the term in Catalonia and build enough social interest for student enrolment.

Scope:: Macro
Time Horizon:: Long
Evidence Strength:: Indicative
Feasibility:: Medium

R690 Dissemination & Knowledge Mobilization Process & Organization Priority: Medium-High

Continue building FORK as a non-profit platform and strengthen recurring dissemination initiatives such as World Food Design Day and the efood2024 conference.

Scope:: Macro
Time Horizon:: Medium → Long
Evidence Strength:: Indicative
Feasibility:: High

R691 Theoretical & Conceptual Resourcing & Sustainability Priority: High

Expand the scope of the research by incorporating food industry actors and agricultural and livestock production into the Food Design discourse.

Scope:: Macro
Time Horizon:: Long
Evidence Strength:: Exploratory
Feasibility:: Medium