| Popis: |
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. With this, we developed a creative process that addresses the culinary arts’ most relevant aspects, without its complexity being an inhibiting factor for future chefs. It is important to reinforce that the clarity and easeness of integrating the creative process and its tools have become essential factors for the growth of the students, since it is an interdisciplinary model of knowledge to develop food products, services, and experiences. This model allows a greater focus on the work of the students by including knowledge of all the disciplines with a single goal: the creation of a broad culinary portfolio that departs entirely from the master–apprentice pedagogical model. Design, in this case, through creative methodologies, contributes to the development of food products, services, and experiences as an agent that creates new knowledge models within the culinary arts practice, thus broadening the field of action of food design. |
