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Cover -- Half Title -- Title Page -- Copyright Page -- Table of Contents -- Preface -- Committee members and keynote speakers -- Educating people about food -- Playing with food: Reconfiguring the gastronomic experience through play -- An interdisciplinary design led investigation into change-a design led experiment with cuisine -- Investigation of Chinese enclave in Milan to encourage the openness: Food business as a breakthrough point -- Innovation design for food -- Designing the integration of familiar agriculture in the supply chain for the gastronomic sector in Rio de Janeiro -- Using design methodologies to problematise the dominant logic of current culinary pedagogy -- Design as pedagogy: Giving culinary arts students agency over their learning -- Integrated food studies education and research: Challenges and potentials for integration and reflection -- Experiencing food -- Effect of nostalgia triggered by sound on flavor perception -- "A Saudade Portuguesa". Designing a dialogical food narrative -- Designing for the senses through food design and psychophysiology -- Threading tradition-a path for innovation with methylcellulose threads -- Edible affinities: How memories shape our food -- LX design with food -- Integrating design and food studies: Learning by design or getting a sense of different contexts? -- What is sedimented in the cup: Perceptions of Turkish coffee drinking experience -- Carved offerings: Butter sculpture as a valuable centerpiece of American dairy culture -- Tourism experience through food design: Case of the city of Phuket -- Designing for/with food -- Design and development of a lunchbox to carry healthy meals -- Tableware design as a method for weight reduction -- The importance of the multidisciplinary approach in sustainable food packaging design -- Eating while walking: Social facilitation as agent