Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Ricardo Bonacho"'
Autor:
Rositsa T. Ilieva
Publikováno v:
International Journal of Food Design. 4:181-187
Review of: Experiencing Food, Designing Dialogues: Proceedings of the 1st International Conference on Food Design and Food Studies (EFOOD 2017), Ricardo Bonacho, Alcinda Pinheiro de Sousa, Cláudia Viegas, João Paulo Martins, Maria José Pires and S
Autor:
Ilieva, Rositsa T.
Publikováno v:
International Journal of Food Design; August 2020, Vol. 4 Issue: 2 p181-187, 7p
Autor:
Ricardo Bonacho
The aim of this work is defined by the intersection of design with food, especially in the study of culinary arts. With this chapter, we contribute to the definition of food design and discuss how to make its application a common practice for chefs.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8be173e346d104207c8e8ec7bc30168d
https://doi.org/10.1016/b978-0-12-817821-8.00008-4
https://doi.org/10.1016/b978-0-12-817821-8.00008-4
Autor:
Emily Ballantyne-Brodie, Ricardo Bonacho, Jess Canose, Paola Carrabba, Alessio Cavicchi, Angela Colucci, Massimo Curatella, Jonathan Deutsch, Ernesto di Renzo, Dentoni Domenico, Franco Fassio, Allievi Francesca, Recanati Francesca, Benjamin Fulton, Lucio Fumagalli, Judith Glover, Massimo Iannetta, Colin Johnson, Pilař Ladislav, Gurpinder Singh Lalli, Adrian Lebendiker, Patrizia Marti, Chalupová Martina, Sonia Massari, Kelly McFarland, Fabio Pistella, Annamaria Recupero, Pedro Reissig, Alexandra Romey, Luigi Rossi, Fabrizio Rufo, Cristina Santini, Paola Sarcina, Hendrik N.J. Schifferstein, Lucio Sepede, Lorenza Maria Sganzetta, Nancy Snow, Andrea Sonnino, Rojík Stanislav, Marco Valentec, Marialba Ventricelli, Mandee Wieand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8d2082e1471a56c2a813db606f72806f
https://doi.org/10.1016/b978-0-12-817821-8.09991-4
https://doi.org/10.1016/b978-0-12-817821-8.09991-4
Experiencing and Envisioning Food: Designing for Change contains papers on gastronomy, food design, sustainability, and social practices research as presented at the 3rd International Food Design and Food Studies Conference (EFOOD 2022, Lisbon, Portu
Experiencing Food: Designing Sustainable and Social Practices contains papers on food, sustainability and social practices research, presented at the 2nd International Conference on Food Design and Food Studies, held November 28-30, 2019, at the Facu
FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting upon approaches evidencing how interdisciplinarity is not limited to the
Autor:
da Rocha Soares, David1 david.soares.8127@alunos.eshte.pt, Ivo dos Santos, Rafael1 rafael.santos.8109@eshte.pt, Viegas, Cláudia1 claudia.viegas@eshte.pt, Ferreira Félix, Nelson1 nelson.felix@eshte.pt, José Pires, Maria1 maria.pires@eshte.pt, Bonacho, Ricado1 ricardo.bonacho@eshte.pt
Publikováno v:
Dos Algarves: A Multidisciplinary e-Journal. 2019, Vol. 34, p101-114. 14p.
Autor:
ERBAŞ, Emre
Publikováno v:
Turizm Akademik Dergisi; Fall2022, Vol. 9 Issue 2, p553-566, 14p