Design for food : uma proposta para a aproximação entre o design e a culinária no âmbito da doçaria conventual

• Autor(a) principal: Rocha, Luciana Alegre, 1991-
• Data de Publicação: 2017
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10451/30492
• topic: Design industrial; Culinária; Doçaria conventual; Experiência gastronómica; Design for food (Conceito); Design de equipamento (Especialização em Design de produto)

Culinary and design have always been present in man's daily life. We have tried to explore the problems of today's cuisine from the perspective of Product Design, being the present dissertation directed to the sector of portuguese conventual pastry. Part of the research relies on historical and cultural facts that set conventual pastery as a research topic, highlighting the technical dimension associated with the use of ceramics as a privileged support for packaging and presentation of delicacies. Next, we considered the aesthetic and methodological aspects present in a perspective between design and culinary. The investigation seeks to bring design thinking, its methodologies and processes, to culinary and to understand in what sense the designer can contribute to the resolution of problems between food and the user / consumer. It is on these issues that the present dissertation is based, seeking a sense in the partnership of these two areas so present in society. Design For Food is proposed as a concept and an innovation tool. The concept is later applied in the practical design of product design in the development of a ceramic dish for a pastry shop specialized in conventual pastry, located in the region of Aveiro, seeking to respond to a need found between the cuisine and the user / consumer, improving the interaction between the two. For this purpose, three cooks of reference in the current Portuguese gastronomic culture were interviewed