<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2184-0180</journal-id>
<journal-title><![CDATA[Convergências - Revista de Investigação e Ensino das Artes]]></journal-title>
<abbrev-journal-title><![CDATA[Revista Convergências]]></abbrev-journal-title>
<issn>2184-0180</issn>
<publisher>
<publisher-name><![CDATA[Escola Superior de Artes AplicadasInstituto Politécnico Castelo Branco]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2184-01802021000100071</article-id>
<article-id pub-id-type="doi">10.53681/c1514225187514391s.27.85</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[An evocative and taste experience in food design. The Design discipline meets starry chef&#8217;s competencies for the &#8220;Flavours Abecedary&#8221; project development.]]></article-title>
<article-title xml:lang="es"><![CDATA[Una experiencia evocadora y gustativa en el Diseño de alimentos. La disciplina del Diseño se une a las competencias del chef estrella para el desarrollo del proyecto &#8220;Flavours Abecedary&#8221;.]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Veneziano]]></surname>
<given-names><![CDATA[Rosanna]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Carlomagno]]></surname>
<given-names><![CDATA[Michela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Università degli Studi della Campania Luigi Vanvitelli Faculty of Architecture Dipartimento di Architettura e Disegno Industriale]]></institution>
<addr-line><![CDATA[Caserta ]]></addr-line>
<country>Italy</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Università degli Studi della Campania Luigi Vanvitelli Department of Architecture and Industrial Design, Environment, Design and Innovation ]]></institution>
<addr-line><![CDATA[Caserta ]]></addr-line>
<country>Italy</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>05</month>
<year>2021</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>05</month>
<year>2021</year>
</pub-date>
<volume>14</volume>
<numero>27</numero>
<fpage>71</fpage>
<lpage>82</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S2184-01802021000100071&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S2184-01802021000100071&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S2184-01802021000100071&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Our research explores new perspectives of food design through a multidisciplinary and collaborative process that interprets the concept of conviviality by providing an experience of interaction with food focusing on narrative and evocative components that become tools of territorial valorization, of resources and know-how. Many designers investigated food design topic by attributing aesthetic and formal values and critical and speculative elements to the food. The work aims to explore the expressive and functional levels of food, implementing its &#8220;emotional features&#8221; and consolidating the connection between senses and behaviour. The main results obtained are the development and test of narrative and taste tools, generated by the collaboration with a starry chef and users, to create a dining experience linked with territorial identities and memories, exploring new interactions.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Nuestra investigación explora nuevas perspectivas del Food Design, a través de un proceso multidisciplinar y colaborativo que interpreta el concepto de convivialidad, proporcionando una experiencia de interacción con la comida centrada en el componente narrativo y evocador que se convierte en herramientas de valorización territorial, de los recursos y del saber hacer. El tema del Food Design ha sido investigado por muchos diseñadores, que han atribuido a la comida valores estéticos, formales además de elementos críticos y especulativos. El trabajo pretende explorar los niveles expresivos y funcionales de los alimentos, implementando sus "características emocionales" y consolidando la conexión entre los sentidos y el comportamiento. Los principales resultados obtenidos son el desarrollo y la puesta a prueba de herramientas narrativas y gustativas, generadas por la colaboración con el chef estrella y los usuarios, capaces de crear una experiencia gastronómica vinculada a las identidades y recuerdos territoriales, explorando nuevas interacciones.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Territorial identities]]></kwd>
<kwd lng="en"><![CDATA[Storytelling]]></kwd>
<kwd lng="en"><![CDATA[Food Aesthetics]]></kwd>
<kwd lng="en"><![CDATA[Co-design]]></kwd>
<kwd lng="es"><![CDATA[Identidades territoriales]]></kwd>
<kwd lng="es"><![CDATA[Storytelling]]></kwd>
<kwd lng="es"><![CDATA[Estética alimentaria]]></kwd>
<kwd lng="es"><![CDATA[Co-diseño]]></kwd>
</kwd-group>
</article-meta>
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<surname><![CDATA[Yao]]></surname>
<given-names><![CDATA[L.]]></given-names>
</name>
<name>
<surname><![CDATA[Zhang]]></surname>
<given-names><![CDATA[T.]]></given-names>
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<name>
<surname><![CDATA[Cheng]]></surname>
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<name>
<surname><![CDATA[Levine]]></surname>
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<surname><![CDATA[Ishii]]></surname>
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<source><![CDATA[Transformative Appetite: Shape-Changing Food Transforms from 2D to 3D by Water Interaction through Cooking. Paper presented at CHI Conference on Human Factors in Computing Systems]]></source>
<year>2017</year>
<publisher-name><![CDATA[ACM]]></publisher-name>
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</back>
</article>
