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Transformative Nature of Food
Adaptation, Connectivity and Identity
The Book's Focus
This book explores the process of food migration, adaptation, and connections to cultural identities through the lens of food design research. Using design practice and methodology, it creates an awareness for the health and well-being of humanity's ecosystems through identity and adaptation.
Relationship Between People and Food
The book examines the evolving relationship between people and food, exploring how food transforms when it migrates to new cultures, adapting to local environments, ingredients, and practices. This leads to the creation of hybrid cultural practices and identities.
Impact of Food Adaptation
Food adaptation affects the three integrated aspects of personal, social, and environmental connectivity, shaping individual and national identities while influencing sustainable food choices and practices. The book analyses food transformation from these three perspectives, using examples from a variety of global contexts.
Key Questions
Key questions include how food adaptation reconciles with new identities and the impact of cultural memories on food practices, and how can food design promote sustainable, transformative food cultures?
Contributors and Goals
Contributors from diverse backgrounds will use design to question and foster the awareness of food's role in human health, well-being, environmental sustainability, and ecology.
Intended Audience
The Transformative Nature of Food will be of value to academics and postgraduate students in food design, cultural studies, and environmental sustainability programmes, as well as to professionals in cultural and non-profit sectors. Government agencies focused on migration, tourism, agriculture, and local development will also find this research valuable for policy and programme development.
