Design for food : uma proposta para a aproximação entre o design e a culinária no âmbito da doçaria conventual
Autor(a) principal: | |
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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 |
Resumo: | 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 |
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Design for food : uma proposta para a aproximação entre o design e a culinária no âmbito da doçaria conventualDesign industrialCulináriaDoçaria conventualExperiência gastronómicaDesign 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 interviewedDâmaso, Isabel, 1966-Gouveia, André, 1983-Repositório da Universidade de LisboaRocha, Luciana Alegre, 1991-2018-01-12T15:54:21Z2017-03-282018-01-122017-03-28T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisimage/jpegapplication/pdfhttp://hdl.handle.net/10451/30492TID:201672189porinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-11-08T16:23:22Zoai:repositorio.ul.pt:10451/30492Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T21:46:13.075383Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Design for food : uma proposta para a aproximação entre o design e a culinária no âmbito da doçaria conventual |
title |
Design for food : uma proposta para a aproximação entre o design e a culinária no âmbito da doçaria conventual |
spellingShingle |
Design for food : uma proposta para a aproximação entre o design e a culinária no âmbito da doçaria conventual Rocha, Luciana Alegre, 1991- Design industrial Culinária Doçaria conventual Experiência gastronómica Design for food (Conceito) Design de equipamento (Especialização em Design de produto) |
title_short |
Design for food : uma proposta para a aproximação entre o design e a culinária no âmbito da doçaria conventual |
title_full |
Design for food : uma proposta para a aproximação entre o design e a culinária no âmbito da doçaria conventual |
title_fullStr |
Design for food : uma proposta para a aproximação entre o design e a culinária no âmbito da doçaria conventual |
title_full_unstemmed |
Design for food : uma proposta para a aproximação entre o design e a culinária no âmbito da doçaria conventual |
title_sort |
Design for food : uma proposta para a aproximação entre o design e a culinária no âmbito da doçaria conventual |
author |
Rocha, Luciana Alegre, 1991- |
author_facet |
Rocha, Luciana Alegre, 1991- |
author_role |
author |
dc.contributor.none.fl_str_mv |
Dâmaso, Isabel, 1966- Gouveia, André, 1983- Repositório da Universidade de Lisboa |
dc.contributor.author.fl_str_mv |
Rocha, Luciana Alegre, 1991- |
dc.subject.por.fl_str_mv |
Design industrial Culinária Doçaria conventual Experiência gastronómica Design for food (Conceito) Design de equipamento (Especialização em Design de produto) |
topic |
Design industrial Culinária Doçaria conventual Experiência gastronómica Design for food (Conceito) Design de equipamento (Especialização em Design de produto) |
description |
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 |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-03-28 2017-03-28T00:00:00Z 2018-01-12T15:54:21Z 2018-01-12 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10451/30492 TID:201672189 |
url |
http://hdl.handle.net/10451/30492 |
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TID:201672189 |
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info:eu-repo/semantics/openAccess |
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openAccess |
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image/jpeg application/pdf |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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