000			01999cam a2200277zu 4500
001			88966628
003			FRCYB88966628
005			20250429184646.0
006			m o d
007			cr un
008			250429s2021 fr | o|||||0|0|||eng d
020			_a9780128178218
035			_aFRCYB88966628
040			_aFR-PaCSA _ben _c _erda
100	1		_aMassari, Sonia
245	0	1	_aTransdisciplinary Case Studies on Design for Food and Sustainability _c['Massari, Sonia']
264		1	_bWoodhead Publishing _c2021
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aMassari, Sonia
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88966628 _qtext/html _a
520			_aTransdisciplinary Case Studies on Design for Food and Sustainability, a volume in the Consumer Science and Strategic Marketing series, analyzes the interconnectivity of sustainability, food, and design, demonstrating the presence of food design in various food-related fields of study. Broken into six parts, the book begins with the theory behind food and design. The following five sections include several case studies highlighting the different forms and applications of food design, including the use of food design in production and distribution, in food and restaurant businesses, in territory-identity, in social food design, and with regard to post-consumption. Using a case study approach to meet the needs of both academics and practitioners, Transdisciplinary Case Studies on Design for Food and Sustainability includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory. - Includes practical examples to illustrate food system challenges, to explain phenomena, and to build theory - Considers impacts, use assessments, and scalability assets when presenting projects and case studies - Addresses practical problems in food design
999			_c1332231 _d1332231