Food design, the last among the stars of the design galaxy that holds very different fields under the notion of project, seems to be the answer to a world in which food has become a life philosophy. But what does “designing food” mean? And how can such an activity be theoretically supported? Ten theses to shed some light on a discipline whose implicit aim is to rethink food in relation to the human and social meaning it assumes: 1) There is no good except “good to think”; 2) Food design does not coincide with cuisine; 3) Food design does not consist in creating expedients but solutions; 4) Food designing always means re–designing; 5) Food design horizons are not objects but experiences; 6) Food designing produces taste identities; 7) The concept of terroir is the product of design thinking applied to food; 8) Tradition is an unaware form of food designing; 9) Food design considers gastronomic actors as hybrids; 10) Food designing presupposes a theory of signification.

Mangano, D. (2015). Il senso del buono. LEXIA, 19-20(19-20), 49-63 [10.4399/97888548857144].

Il senso del buono

MANGANO, Dario
2015-01-01

Abstract

Food design, the last among the stars of the design galaxy that holds very different fields under the notion of project, seems to be the answer to a world in which food has become a life philosophy. But what does “designing food” mean? And how can such an activity be theoretically supported? Ten theses to shed some light on a discipline whose implicit aim is to rethink food in relation to the human and social meaning it assumes: 1) There is no good except “good to think”; 2) Food design does not coincide with cuisine; 3) Food design does not consist in creating expedients but solutions; 4) Food designing always means re–designing; 5) Food design horizons are not objects but experiences; 6) Food designing produces taste identities; 7) The concept of terroir is the product of design thinking applied to food; 8) Tradition is an unaware form of food designing; 9) Food design considers gastronomic actors as hybrids; 10) Food designing presupposes a theory of signification.
2015
Settore M-FIL/05 - Filosofia E Teoria Dei Linguaggi
Mangano, D. (2015). Il senso del buono. LEXIA, 19-20(19-20), 49-63 [10.4399/97888548857144].
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10447/198921
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