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This special issue wants to focus on the world of food in its relationship with the design of materials, inquiring both the role of materials in shaping the experience of food and vice versa, the food potential in generating meaningful material experiences.
To give just a few examples of questions that we would like to address: could food sources be introduced to the vast world of production materials? Is it possible for designers to consider the idea of the edible materials as a viable cultural model for the reduction of waste? Considering food as a raw material, can it lead to new solutions and the development of alternative and more sustainable materials? Could we take into consideration the food aesthetic as a creative element to design materials? How could it influence the languages and aesthetics of the materials we are used to? How should designers deal with the relationship with new and traditional technologies to transform food into materials (3d printing, growing, low tech forming processes, and so on)? How have materials influenced the culture of food (preparation, conservation, fruition) and how have they affected and modified people's behaviour? Could we consider materials as facilitators and tool makers (metal and silicone, for example) for cooking and preparing food? Can materials participate in the staging of food and how? How do the food and the object’s materiality interact in different cultures (in the past, present, and future)?
We welcome both empirical work and theoretically-informed design case studies since both are needed to creatively tackle the above and many other questions in this field, especially those that address the issue from a cultural and speculative perspective.
