1
|
Boon B, Schifferstein HNJ. Seasonality as a consideration, inspiration and aspiration in food design. INTERNATIONAL JOURNAL OF FOOD DESIGN 2022. [DOI: 10.1386/ijfd_00037_1] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Abstract
While over the last century food systems have become more controlled, standardized and globalized, the plants and animals that form the basis of our food production still show seasonal fluctuation. The growth and reproductive cycles of these organisms follow seasonal weather patterns,
including changes in rainfall, light exposure and temperature. Food designers should consider such aspects of seasonality, as they affect the availability and quality of the ingredients that they work with. Moreover, seasonality brings unique possibilities and challenges that can inspire new
and interesting solutions for culinary applications, food propositions and social events. In addition, seasonality can be a goal to aspire to, because it can provide benefits in the domains of sustainability, health and well-being. For these reasons, we propose that, instead of following the
current trend of deseasonalization, food designers can contribute to reconcile our food systems with the seasons. This will provide an excellent opportunity for enabling more sustainable, meaningful and healthy rhythms of growing, processing, preparing and consuming food.
Collapse
Affiliation(s)
- Boudewijn Boon
- 0000000106857679Amsterdam University of Applied Sciences
| | | |
Collapse
|
2
|
Schifferstein HNJ. Food design: An interdisciplinary quest for progress. INTERNATIONAL JOURNAL OF FOOD DESIGN 2022. [DOI: 10.1386/ijfd_00033_2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
|