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TALK TO FOOD BY YOURSELF-Critical Fo...

Li, Jing,

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TALK TO FOOD BY YOURSELF-Critical Food Design /

Record Type:	Electronic resources : Monograph/item
Title/Author:	TALK TO FOOD BY YOURSELF-Critical Food Design // Jing Li.
Author:	Li, Jing,
Description:	1 electronic resource (74 pages)
Notes:	Source: Masters Abstracts International, Volume: 85-12.
Contained By:	Masters Abstracts International85-12.
Subject:	Communication. -
Online resource:	https://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=31328475
ISBN:	9798383167106

TALK TO FOOD BY YOURSELF-Critical Food Design /
Li, Jing,

TALK TO FOOD BY YOURSELF-Critical Food Design /Jing Li. - 1 electronic resource (74 pages)

Source: Masters Abstracts International, Volume: 85-12.

The focus of the research is on the term food where it represents our individual as well as collective perceptions of food. The value of food continues to shift in different contexts. Critical design thinking has helped designers to focus more on the value of food itself to human society in writing and production in this stage, a value that includes actual food price increases and the importance of food to consumers in times of resource scarcity, as well as the recreational role of food within the food consumer community. With the experience of food language and feelings, designers can discuss how all of these attempts to talk about food have helped food customers concerned with eating issues, to be honest about their food choices as food consumers, and to respect food and resources. This research on the topic uses the reflections that these narrative conversations bring to the table. Thinking about how Language can bring positive values to food as it reveals reality.

English

ISBN: 9798383167106Subjects--Topical Terms:

524709
Communication.
Subjects--Index Terms:

Communication design

TALK TO FOOD BY YOURSELF-Critical Food Design /
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100 1 $a Li, Jing, $e author. $3 3817441
245 1 0 $a TALK TO FOOD BY YOURSELF-Critical Food Design / $c Jing Li.
264 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2024
300 $a 1 electronic resource (74 pages)
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500 $a Advisors: Martinez, Emillio; Madera, Gerardo; Hwang, Gaia.
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520 $a The focus of the research is on the term food where it represents our individual as well as collective perceptions of food. The value of food continues to shift in different contexts. Critical design thinking has helped designers to focus more on the value of food itself to human society in writing and production in this stage, a value that includes actual food price increases and the importance of food to consumers in times of resource scarcity, as well as the recreational role of food within the food consumer community. With the experience of food language and feelings, designers can discuss how all of these attempts to talk about food have helped food customers concerned with eating issues, to be honest about their food choices as food consumers, and to respect food and resources. This research on the topic uses the reflections that these narrative conversations bring to the table. Thinking about how Language can bring positive values to food as it reveals reality.
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590 $a School code: 1384
650 4 $a Communication. $3 524709
650 4 $a Cultural anthropology. $3 2122764
650 4 $a Sociology. $3 516174
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653 $a Critical food design
653 $a Collective perceptions
653 $a Food prices
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710 2 $a Pratt Institute. $b Communications Design. $e degree granting institution. $3 3816076
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720 1 $a Madera, Gerardo $e degree supervisor.
720 1 $a Hwang, Gaia $e degree supervisor.
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791 $a M.F.A.
792 $a 2024
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