My research examines the potential for food design to communicate the complexity of the food system, and to enable multisensory design to be used as a tool for transformative food education.
"Autodineur: A Guide for a playful and reflective eating experience"
Accepted Abstract, Creative Tastebuds, 2021.
Creative Tastebuds, 2021; Photo by Julia Sick
Squid Inc Research Project
Read my chapter on this research:
‘Squid Inc’: Designing transformative food experiences
By S.J. Marsden
Bonacho, R., Pires, M.J. and de Sousa Lamy, E.C.C. eds., 2020. Experiencing Food: Designing Sustainable and Social Practices: Proceedings of the 2nd International Conference on Food Design and Food Studies (EFOOD 2019), 28-30 November 2019, Lisbon, Portugal. CRC Press.
To access a copy of the full thesis or see my presentation slides on the project please email:
Untangling Complexity with Food Design
Food Talks – Think, Talk and Design, an initiative of the MSc in Innovation in Science and Culinary Arts and Master’s in Food Design. The project Food Talks – Think, Talk & Act won in 2019 the Best Educational Project of the Hospitality Education Awards.
View the full season of talks by food and design creatives and researchers via the Food Design Master’s website. My talk on ‘Untangling Food System Complexity with Food Design’ can be viewed here:
Part One: Presentation
Part Two: Q & A
