Digital Gastronomy

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Digital Food Cultures

Deborah Lupton,Zeena Feldman
Digital Food Cultures Book PDF

Author : Deborah Lupton,Zeena Feldman
Publisher : Routledge
Page : 233 pages
File Size : 54,9 Mb
Release : 2020-02-25
Category : Science
ISBN : 9780429688058

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Digital Food Cultures by Deborah Lupton,Zeena Feldman Pdf

This book explores the interrelations between food, technology and knowledge-sharing practices in producing digital food cultures. Digital Food Cultures adopts an innovative approach to examine representations and practices related to food across a variety of digital media: blogs and vlogs (video blogs), Facebook, Instagram, YouTube, technology developers’ promotional media, online discussion forums and self-tracking apps and devices. The book emphasises the diversity of food cultures available on the internet and other digital media, from those celebrating unrestrained indulgence in food to those advocating very specialised diets requiring intense commitment and focus. While most of the digital media and devices discussed in the book are available and used by people across the world, the authors offer valuable insights into how these global technologies are incorporated into everyday lives in very specific geographical contexts. This book offers a novel contribution to the rapidly emerging area of digital food studies and provides a framework for understanding contemporary practices related to food production and consumption internationally.

Digital Food Activism

Tanja Schneider,Karin Eli,Catherine Dolan,Stanley Ulijaszek
Digital Food Activism Book PDF

Author : Tanja Schneider,Karin Eli,Catherine Dolan,Stanley Ulijaszek
Publisher : Routledge
Page : 234 pages
File Size : 44,7 Mb
Release : 2017-12-22
Category : Science
ISBN : 9781351614566

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Digital Food Activism by Tanja Schneider,Karin Eli,Catherine Dolan,Stanley Ulijaszek Pdf

Digital Food Activism is a new edited volume that investigates how digital media technologies are transforming food activism and consumers' engagements with food, eating, and food systems. Bringing together critical food studies, economic anthropology, digital sociology, and science and technology studies, Digital Food Activism offers innovative multi-disciplinary analyses of food activist practices on social media, mobile apps, and hybrid online and offline alternative spaces. With chapters that focus on diverse digital platforms, food-related issues, and geographic locales, this volume reveals how platforms, programmers, and consumers are becoming key mediators of the mandate of food corporations and official governing actors. Digital Food Activism thereby suggests that emerging forms of activism in the digital era hold the potential to reshape the ethics, aesthetics, and patterns of food consumption.

Digital Gastronomy: From 3d Food Printing To Personalized Nutrition

Chee Kai Chua,Wai Yee Yeong,Hong Wei Tan,Yi Zhang,U-xuan Tan,Chen Huei Leo,Michinao Hashimoto,Gladys Hooi Chuan Wong,Justin Jia Yao Tan,Aakanksha Pant
Digital Gastronomy From 3d Food Printing To Personalized Nutrition Book PDF

Author : Chee Kai Chua,Wai Yee Yeong,Hong Wei Tan,Yi Zhang,U-xuan Tan,Chen Huei Leo,Michinao Hashimoto,Gladys Hooi Chuan Wong,Justin Jia Yao Tan,Aakanksha Pant
Publisher : World Scientific
Page : 432 pages
File Size : 46,7 Mb
Release : 2022-08-05
Category : Technology & Engineering
ISBN : 9789811256608

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Digital Gastronomy: From 3d Food Printing To Personalized Nutrition by Chee Kai Chua,Wai Yee Yeong,Hong Wei Tan,Yi Zhang,U-xuan Tan,Chen Huei Leo,Michinao Hashimoto,Gladys Hooi Chuan Wong,Justin Jia Yao Tan,Aakanksha Pant Pdf

The food industry has seen many changes over the last several decades — new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.Related Link(s)

Research Methods in Digital Food Studies

Jonatan Leer,Stinne Gunder Strøm Krogager
Research Methods in Digital Food Studies Book PDF

Author : Jonatan Leer,Stinne Gunder Strøm Krogager
Publisher : Routledge
Page : 239 pages
File Size : 54,7 Mb
Release : 2021-05-30
Category : Business & Economics
ISBN : 9781000364309

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Research Methods in Digital Food Studies by Jonatan Leer,Stinne Gunder Strøm Krogager Pdf

This book offers the first methodological synthesis of digital food studies. It brings together contributions from leading scholars in food and media studies and explores research methods from textual analysis to digital ethnography and action research. In recent times, digital media has transformed our relationship with food which has become one of the central topics in digital and social media. This spatiotemporal shift in food cultures has led us to reimagine how we engage in different practices related to food as consumers. The book examines the opportunities and challenges that the new digital era of food studies presents and what methodologies are employed to study the changed dynamics in this field. These methodologies provide insights into how restaurant reviews, celebrity webpages, the blogosphere and YouTube are explored, as well as how to analyse digital archives, digital soundscapes and digital food activism and a series of approaches to digital ethnography in food studies. The book presents straightforward ideas and suggestions for how to get started on one’s own research in the field through well-structured chapters that include several pedagogical features. Written in an accessible style, the book will serve as a vital point of reference for both experienced researchers and beginners in the digital food studies field, health studies, leisure studies, anthropology, sociology, food sciences, and media and communication studies.

Gastronomy and Food Science

Charis M. Galanakis
Gastronomy and Food Science Book PDF

Author : Charis M. Galanakis
Publisher : Academic Press
Page : 276 pages
File Size : 40,8 Mb
Release : 2020-09-22
Category : Health & Fitness
ISBN : 9780128204382

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Gastronomy and Food Science by Charis M. Galanakis Pdf

Gastronomy and Food Science fills the transfer knowledge gap between academia and industry by covering the interrelation of gastronomy and food and culinary science in one integral reference. Coverage of the holistic cuisine, culinary textures with food ingredients, the application of new technologies and gastronomy in shaping a healthy diet, and the recycling of culinary by-products using new is also covered in this important reference. Written for food scientists and technologists, food chemists, and nutritionists, researchers, academics, and professionals working in culinary science, culinary professionals and other food industry personnel, this book is sure to be a welcomed reference. Discusses the role of gastronomy and new technologies in shaping healthy diets Describes a toolkit to capture diversity and drivers of food choice of a target population and to identify entry points for nutrition interventions Presents the experiential value of the Mediterranean diet, elaio-gastronomy, and bioactive food ingredients in culinary science Explores gastronomic tourism and the senior foodies market

Digital Gastronomy

Chee Kai Chua,Justin Jia Yao Tan,Gladys Hooi Chuan Wong,Michinao Hashimoto,Chen Huei Leo,U-xuan Tan,Yi Zhang,Hong Wei Tan,Wai Yee Yeong,Aakanksha Pant
Digital Gastronomy Book PDF

Author : Chee Kai Chua,Justin Jia Yao Tan,Gladys Hooi Chuan Wong,Michinao Hashimoto,Chen Huei Leo,U-xuan Tan,Yi Zhang,Hong Wei Tan,Wai Yee Yeong,Aakanksha Pant
Publisher : Unknown
Page : 0 pages
File Size : 46,6 Mb
Release : 2022
Category : Gastronomy
ISBN : 9811256594

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Digital Gastronomy by Chee Kai Chua,Justin Jia Yao Tan,Gladys Hooi Chuan Wong,Michinao Hashimoto,Chen Huei Leo,U-xuan Tan,Yi Zhang,Hong Wei Tan,Wai Yee Yeong,Aakanksha Pant Pdf

The food industry has seen many changes over the last several decades - new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures and even nutrition. In addition to the personalisation of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone. In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes, are reviewed: namely, desserts / snacks (comprising of dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals. This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offer undergraduate and postgraduate students with practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences and food engineering

Digital Gastronomy: From 3D Food Printing to Personalized Nutrition

Chee Kai Chua,Justin Jia Yao Tan,Gladys Hooi Chuan Wong,Michinao Hashimoto,Chen Huei Leo,U-Xuan Tan,Yi Zhang,Hong Wei Tan,Wai Yee Yeong,Aakanksha Pant
Digital Gastronomy From 3D Food Printing to Personalized Nutrition Book PDF

Author : Chee Kai Chua,Justin Jia Yao Tan,Gladys Hooi Chuan Wong,Michinao Hashimoto,Chen Huei Leo,U-Xuan Tan,Yi Zhang,Hong Wei Tan,Wai Yee Yeong,Aakanksha Pant
Publisher : World Scientific Publishing Company
Page : 0 pages
File Size : 47,8 Mb
Release : 2023-01-31
Category : Technology & Engineering
ISBN : 9811255903

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Digital Gastronomy: From 3D Food Printing to Personalized Nutrition by Chee Kai Chua,Justin Jia Yao Tan,Gladys Hooi Chuan Wong,Michinao Hashimoto,Chen Huei Leo,U-Xuan Tan,Yi Zhang,Hong Wei Tan,Wai Yee Yeong,Aakanksha Pant Pdf

The food industry has seen many changes over the last several decades -- new technologies have been introduced into the way we cook, manufacture, and present food products to consumers. Digital gastronomy, which combines new computational abilities such as three-dimensional (3D) printing with traditional food preparation, has allowed consumers to design and manufacture food with personalized shapes, colours, textures, and even nutrition. In addition to the personalization of food, 3D printing of food has other advantages such as promoting automation in food preparation and food sustainability through 3D-printed cell-based meats and alternative proteins. Entire meals can be constructed just by 3D food printing alone.In this textbook, the background, principles, commercial food printers, materials, regulations, business development, as well as the emerging technologies and future outlook of 3D food printing are explored. In terms of 3D-printed materials, four main classes are reviewed: namely, desserts / snacks (comprising dairy products, chocolate, sugars, and dough), fruits / vegetables, meats /alternative proteins, and pharmaceuticals / nutraceuticals.This textbook has been written to offer readers keen to learn more about 3D food printing in terms of concepts, processes, applications, and developments of 3D food printing. No prior knowledge is required. At the end of each chapter, a set of problems offers undergraduate and postgraduate students practice on the main ideas discussed within the chapter. For tertiary-level lecturers and university professors, the topic on 3D food printing can be associated to other subjects in food and nutrition, pharmaceutical and nutraceutical sciences, and food engineering.

Digitalization And Smart Technologies In Gastronomy

Dr. Cihan CANBOLAT, Dr. İbrahim ÇEKİÇ
Digitalization And Smart Technologies In Gastronomy Book PDF

Author : Dr. Cihan CANBOLAT, Dr. İbrahim ÇEKİÇ
Publisher : EĞİTİM YAYINEVİ
Page : 164 pages
File Size : 45,8 Mb
Release : 2022-11-23
Category : Education
ISBN : 9786258223934

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Digitalization And Smart Technologies In Gastronomy by Dr. Cihan CANBOLAT, Dr. İbrahim ÇEKİÇ Pdf

Digitalization And Smart Technologies In Gastronomy

Global Concepts in Gastronomy

Dr. İbrahim Çekiç,Dr. Yener Oğan
Global Concepts in Gastronomy Book PDF

Author : Dr. İbrahim Çekiç,Dr. Yener Oğan
Publisher : EĞİTİM YAYINEVİ
Page : 308 pages
File Size : 51,6 Mb
Release : 2023-06-10
Category : Education
ISBN : 9786256489370

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Global Concepts in Gastronomy by Dr. İbrahim Çekiç,Dr. Yener Oğan Pdf

This book aims to open the doors to this multidimensional world by focusing on the conceptual framework of gastronomy and providing readers with new intellectual frameworks and perspectives. The content of the book has been designed considering the current gastronomy trends worldwide. In this context, initially, neglected concepts in gastronomy literature were identified, and their shape and content characteristics were explained by drawing on existing literature. For instance, concepts such as gastronomy museology, gastronomy literacy, and gastronomic value typology were addressed independently for the first time in this book, and the overall framework of these concepts was established. Additionally, some commonly used concepts in gastronomy literature were reinterpreted and defined. The book consists of sixteen interconnected chapters. These chapters, focusing on the specific features of global gastronomy concepts, are structured to appeal to academics, students, professionals in the industry, employees of local governments, and individuals interested in gastronomy. We are grateful to the authors and publishing staff who contributed to the preparation and publication of this book, as we believe it would contribute to the gastronomy literature and provide opportunities for a better understanding of the conceptual framework of gastronomy.

Promoting Creative Tourism: Current Issues in Tourism Research

Ahmad Hudaiby Galih Kusumah,Cep Ubad Abdullah,Dewi Turgarini,Mamat Ruhimat,Oce Ridwanudin,Yeni Yuniawati
Promoting Creative Tourism Current Issues in Tourism Research Book PDF

Author : Ahmad Hudaiby Galih Kusumah,Cep Ubad Abdullah,Dewi Turgarini,Mamat Ruhimat,Oce Ridwanudin,Yeni Yuniawati
Publisher : Routledge
Page : 834 pages
File Size : 50,9 Mb
Release : 2021-04-23
Category : Business & Economics
ISBN : 9781000353563

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Promoting Creative Tourism: Current Issues in Tourism Research by Ahmad Hudaiby Galih Kusumah,Cep Ubad Abdullah,Dewi Turgarini,Mamat Ruhimat,Oce Ridwanudin,Yeni Yuniawati Pdf

The papers presented in this work cover themes such as sustainable tourism; ICT and tourism; marine tourism; tourism and education; tourism, economics, and finance; tourism marketing; recreation and sport tourism; halal & sharia tourism; culture and indigenous tourism; destination management; tourism gastronomy; politic, social, and humanities in tourism; heritage tourism; medical & health tourism; film induced tourism; community based tourism; tourism planning and policy; meeting, incentive, convention, and exhibition; supply chain management; hospitality management; restaurant management and operation; safety and crisis management; corporate social responsibility (CSR); tourism geography; disruptive innovation in tourism; infrastructure and transportation in tourism development; urban and rural tourism planning and development; community resilience and social capital in tourism. The 4th ISOT 2020 aimed at (1) bringing together scientists, researchers, practitioners, professionals, and students in a scientific forum and (2) having discussions on theoretical and practical knowledge about current issues in tourism. The keynote speakers contributing to this conference are those with expertise in tourism, either in an academic or industrial context.

Digital Food

Tania Lewis
Digital Food Book PDF

Author : Tania Lewis
Publisher : Bloomsbury Publishing
Page : 225 pages
File Size : 40,5 Mb
Release : 2020-02-20
Category : Social Science
ISBN : 9781350055124

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Digital Food by Tania Lewis Pdf

Tania Lewis offers the first critical account of the impact of digital information, media, and communication technologies on the topic of food. Lewis critically analyzes how our relationship to food consumption, production, and politics is being re-mediated through digitally connected electronic devices, practices and content. By drawing together the world of food and the digital, the book speaks to a number of pressing contemporary themes including the tensions around digital engagement in increasingly commercialized spaces; the changing nature of politics in a social media context; the growing naturalization of digital devices and related practices of data monitoring; and the role and impact of digitization on social relations. At the forefront of critical new research, and written with a student readership in mind, this text is essential for scholars interested in media studies, cultural studies, food studies, and cultural geography.

Food & Material Culture

Mark McWilliams
Food Material Culture Book PDF

Author : Mark McWilliams
Publisher : Oxford Symposium
Page : 389 pages
File Size : 55,9 Mb
Release : 2014-07-01
Category : Cooking
ISBN : 9781909248403

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Food & Material Culture by Mark McWilliams Pdf

Contains essays on food and material culture presented at the 2013 Oxford Symposium on Food and Cookery.

Plate to Pixel

Helene Dujardin
Plate to Pixel Book PDF

Author : Helene Dujardin
Publisher : John Wiley & Sons
Page : 526 pages
File Size : 43,7 Mb
Release : 2011-05-12
Category : Photography
ISBN : 9781118098295

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Plate to Pixel by Helene Dujardin Pdf

Tips and techniques for making food look good—before it tastes good! Food photography is on the rise, with the millions of food bloggers around the word as well as foodies who document their meals or small business owners who are interested in cutting costs by styling and photographing their own menu items, and this book should serve as your first course in food photography. Discover how the food stylist exercises unique techniques to make the food look attractive in the finished product. You’ll get a taste of the visual know-how that is required to translate the perceptions of taste, aroma, and appeal into a stunning, lavish finished photograph. Takes you through the art and techniques of appetizing food photography for everyone from foodies to food bloggers to small business owners looking to photograph their food themselves Whets your appetite with delicious advice on food styling, lighting, arrangement, and more Author is a successful food blogger who has become a well-known resource for fellow bloggers who are struggling with capturing appetizing images of their creations So, have the cheese say, "Cheese!" with this invaluable resource on appetizing food photography.

Social Media Strategies for Tourism Interactivity

Ramos, Célia M.Q.,Costa, Teresa,Severino, Filipe Segurado,Calisto, Maria de Lurdes
Social Media Strategies for Tourism Interactivity Book PDF

Author : Ramos, Célia M.Q.,Costa, Teresa,Severino, Filipe Segurado,Calisto, Maria de Lurdes
Publisher : IGI Global
Page : 367 pages
File Size : 49,7 Mb
Release : 2024-04-15
Category : Business & Economics
ISBN : 9798369309612

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Social Media Strategies for Tourism Interactivity by Ramos, Célia M.Q.,Costa, Teresa,Severino, Filipe Segurado,Calisto, Maria de Lurdes Pdf

The global tourism industry stands at a crossroads, facing unprecedented challenges that demand immediate attention. Despite its undeniable economic significance, the sector has weathered various crises, prompting a critical reevaluation of its traditional modus operandi. Decision-makers grapple with the urgent need for a transformative approach, questioning how best to navigate the complex web of issues threatening the industry's stability. The convergence of evolving tourist behaviors, uncertainties related to new trends, and the escalating pressure for sustainability creates a pressing need for collaborative, tech-driven strategies to reshape the future of tourism management. Social Media Strategies for Tourism Interactivity emerges as a pivotal resource in this tumultuous landscape. Within the pages of this book, a strategic guide unfolds for decision-makers seeking to thrive in the face of challenges. By delving into the current trends of cooperative competition among traditional micro, small, and medium-sized enterprises (TSMEs), the book advocates for a transformative approach that leverages technological advancements and digitalization. It explores how these strategies can lead to more efficient resource utilization, rapid adaptation to changing tourism demands, and a sustainable balance that aligns with contemporary concerns. In the context of rapid change, this book becomes an essential tool, offering practical and visionary solutions for the substantial challenges of the tourism industry.

Polymers for Food Applications

Tomy J. Gutiérrez
Polymers for Food Applications Book PDF

Author : Tomy J. Gutiérrez
Publisher : Springer
Page : 818 pages
File Size : 53,7 Mb
Release : 2018-08-09
Category : Technology & Engineering
ISBN : 9783319946252

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Polymers for Food Applications by Tomy J. Gutiérrez Pdf

This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work.