What’s cooking?

Designing to change food-related behaviour

Publikation: Bidrag til bog/antologi/rapport/konference proceedingKonferenceartikel i proceedingForskningpeer review

Resumé

When Charles Eames was asked about the boundaries of design, he replied, “What are the boundaries of problems” (Burns et. al, 2006). This quote pinpoints the wide aspect of design, and as the complexity of society is increasing it becomes important to discuss how design can deal with complex and wicked problems (Rittel, 1973; Kolko, 2012) in the process of creating desirable solutions (Fallman, D., 2003) to change food-related behaviour (Abdussalam, Foster and Käferstein, 1989). Food and meals in our environment are embedded in complex physical, social and cultural contexts and there is a need to understand how people, spaces and food interact and how this interaction influences food behaviour (Mikkelsen, 2011). This requires transdisciplinarity and holistic approach (Rasmussen and Smidt, 2001), which leads to discussing the possibilities within the combination of the two fields, food and design, when facilitating changes of food-related behaviour. The aim of this paper is to give overview of how actors within the field of food and within the field of design are approaching the complexity of food and meals in order to understand the role and strengths of design when crafting the future of designing to change food-related behaviour.
OriginalsprogEngelsk
TitelThe European Academy of Design
Antal sider13
Udgivelses stedGothenburg
ForlagUniversity of Gothenburg
Publikationsdato2013
ISBN (Elektronisk)978-91-979541-5-0
StatusUdgivet - 2013
BegivenhedEuropean Academy of Design Conference : Crafting the Future - The University of Gothenburg, Gothenburg, Sverige
Varighed: 17 apr. 201319 apr. 2013
Konferencens nummer: 10
http://www.craftingthefuture.se/

Konference

KonferenceEuropean Academy of Design Conference
Nummer10
LokationThe University of Gothenburg
LandSverige
ByGothenburg
Periode17/04/201319/04/2013
Internetadresse

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food
meals
holistic approach
interaction

Emneord

  • Food Design
  • Food-related behaviour
  • Human centred design
  • Holistic approach
  • Food
  • Meals

Citer dette

Hermanssdottir, S., Poulsen, S. B., & Fisker, A. M. (2013). What’s cooking? Designing to change food-related behaviour. I The European Academy of Design Gothenburg: University of Gothenburg.
Hermanssdottir, Sunna ; Poulsen, Søren Bolvig ; Fisker, Anna Marie. / What’s cooking? Designing to change food-related behaviour. The European Academy of Design. Gothenburg : University of Gothenburg, 2013.
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abstract = "When Charles Eames was asked about the boundaries of design, he replied, “What are the boundaries of problems” (Burns et. al, 2006). This quote pinpoints the wide aspect of design, and as the complexity of society is increasing it becomes important to discuss how design can deal with complex and wicked problems (Rittel, 1973; Kolko, 2012) in the process of creating desirable solutions (Fallman, D., 2003) to change food-related behaviour (Abdussalam, Foster and K{\"a}ferstein, 1989). Food and meals in our environment are embedded in complex physical, social and cultural contexts and there is a need to understand how people, spaces and food interact and how this interaction influences food behaviour (Mikkelsen, 2011). This requires transdisciplinarity and holistic approach (Rasmussen and Smidt, 2001), which leads to discussing the possibilities within the combination of the two fields, food and design, when facilitating changes of food-related behaviour. The aim of this paper is to give overview of how actors within the field of food and within the field of design are approaching the complexity of food and meals in order to understand the role and strengths of design when crafting the future of designing to change food-related behaviour.",
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Hermanssdottir, S, Poulsen, SB & Fisker, AM 2013, What’s cooking? Designing to change food-related behaviour. i The European Academy of Design. University of Gothenburg, Gothenburg, Gothenburg, Sverige, 17/04/2013.

What’s cooking? Designing to change food-related behaviour. / Hermanssdottir, Sunna; Poulsen, Søren Bolvig; Fisker, Anna Marie.

The European Academy of Design. Gothenburg : University of Gothenburg, 2013.

Publikation: Bidrag til bog/antologi/rapport/konference proceedingKonferenceartikel i proceedingForskningpeer review

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Hermanssdottir S, Poulsen SB, Fisker AM. What’s cooking? Designing to change food-related behaviour. I The European Academy of Design. Gothenburg: University of Gothenburg. 2013