Presentation Call for Papers Call for Projects Registration Committees Scientific Committee Keynotes Contacts Venue Calendar Submission Guidelines Submissions Programme Angela Carter
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Presentation:


FOOD and interdisciplinary research are the central focus of the 1st International Conference on Food Design and Food Studies: Experiencing Food, Designing Dialogues, reflecting on interdisciplinarity as not limited to the design of objects or services, but seeking awareness towards new lifestyles and innovative approaches to food. Albeit the social sciences, through Food Studies researchers, have continuously looked for how food influences and shapes society, there is a growing interdisciplinary interest in Gastronomy, similarly to Design, where more projects try to solve problems related to different food systems. Worldwide academia and media are currently discussing examples of these Design processes around food and this emerging phenomenon: Food Design. Design, Gastronomy and Culture interact at different levels and shape the food production, communication and distribution by valuing and bringing to life aspects much wider than the mere question of feeding as an act of survival.

In Portugal, there has not been much research on the relationship between Design and Gastronomy; hence the relevance of pairing the enormous attention given to restaurants and chefs, researchers and professionals with the impacts of Food Design. Additionally, a new sense of social responsibility emerged, where chefs and designers react to face the challenge of a positive change in the paradigm of food. The latter only recently looked at food and food services from different perspectives, developing and applying new theories, as food became the focus of the various areas of Design – either from Graphic Design to Product Design, or from Architecture to Communication. Numerous aspects influence such a relationship between food and Design, since Chefs use Design techniques and tools to create new dishes, experiences, and services, even if they are unaware of it.

Food systems are at their maximum resource capacity and designing new ways of thinking about food will possibly bring a different approach to generate sustainable solutions. Accordingly, food production professionals have developed a desire to share knowledge about food, creating new communication networks open and accessible to everyone, where ideas can be freely expressed through creativity, innovation, experimentation and dissemination. Ultimately, rising consumer awareness about economic and social matters on food production – as a response to recent globalism, a concern for the environment or a practical solution to local economic development – brought Design Thinking to the core of many of these issues.

Call for Papers:


International Food Design and Food Studies Conference 2017
Experiencing food: designing dialogues
October 19-20-21, 2017
Lisbon, Portugal
www.experiencing-food.com

1st Call for Papers until 15 March 2017
2st Call for Papers until 31 March 2017

The Estoril Higher Institute for Tourism and Hotel Studies, the Faculty of Architecture | University of Lisbon, the School of Arts and Humanities | University of Lisbon and the University of Beira Interior invite researchers, chefs and designers from all scientific areas to submit original papers for presentation at the 1st International Conference on Food Design and Food Studies, Experiencing Food: Designing Dialogues.

The International Conference on Food Design and Food Studies, 2017, Experiencing Food: Designing Dialogues emerges as a forum where researchers, chefs and other professionals in the food industry can collaborate with designers and researchers to present food research and experiments on food for an international audience.

It is intended to be a meeting between Design and Food, seeking to explore the relationship between food and design, the processes and the people who are researching and influencing this new territory, looking for how Food Design and Food Studies will contribute to the future of food.

This event is intended for academics in the area of Food Design and Food Studies to interact with industry professionals, chefs and designers. The proposed format tries to facilitate collaboration between design specialists with different scientific areas (communication, product, events, architecture, psychology, sociology and others) and food production managers and professionals.

We are calling for papers on the following topics:

Food Design and Food Studies:

  • Designing Food Systems
  • Products, Services and Experiences
  • Designing for Gastronomic Tourism
  • Design for Health, Food Safety and Sustainability
  • Education and Communication in Food Sector
  • Food Design Education
  • Food Spaces and Spaces for Food
  • Food Perception, Food Colour and Colour in Food
  • Packaging for Food
  • Food and Literature
  • Design, Food and Society

The call for papers to be presented at the conference is addressed to academics, researchers (including post-graduate students) and professionals (chefs and designers) with an interest in this new merging territory between Design and Food – Food Design).

Call for Projects:


The organizing committee of the 1st International Conference on Food Design and Food Studies, Experiencing Food, Designing Dialogues, invites designers, architects, gastronomy researchers, artists, chefs and other creators to participate in the conference through a temporary exhibition taking place during the conference – 19, 20 and 21 October 2017.

The theme of the exhibition will be Experiencing Food, Designing Dialogues, since it will focus on the most diverse forms of food design.


How can we build dialogues between food and other disciplines besides gastronomy and cooking?

Projects can be edible products, objects of use or communication, spaces, processes or services relating to the food universe. We welcome participants who present their projects regardless of being prototypes, projects in progress, concluded or commercialized.

The selected projects will be part of an interdisciplinary and collective exhibition, open to the conference participants of the 1st Conference of Food Design and Food Studies, Experiencing Food, Designing Dialogues, taking place at the Faculty of Architecture of the University of Lisbon, 19-21 October 2017.

Papers are to be submitted on the platform according to the criteria on the conference website and the projects will be evaluated by our scientific committee specifically designated for the practice of Food Design.

1st Selection phase
Send an abstract (max. 500 words) + 2 or 3 illustrative images of the project until 10 April 2017 to the e-mail conference (info@experiencing-food.com) with the subject Call for Projects. Attach to the e-mail a word document (max. 2MB) with the images without authors information for blind review.

2th Selection phase
If the project is selected, you are to send an extended project summary, technical information and images with resolution for panel printing.

The participation in the exhibition will entitle you to attend the conference, display the project to the entire conference community, and have it as part of the conference proceedings to be handed to the authors and participants on the opening day.

Registration
1. Project Name
2. Full Name of the authors
3. Name as you would like it to appear on badge
4. Affiliation: (Institution / Company)
5. Profession / Occupation
6. E-mail

Information for invoice (optional)
7. Name (person, institution or company)
8. NIF (tax number – optional)
9. Address

Confirmed entries are entitled to:
- Be part of the official program
- Receive official documentation
- Obtain a certificate of participation
- Publish the project in the conference proceedings to be handed on the opening day
- Lunch and coffee breaks on the 19th and 20th October

June 30 (Deadline for Early Bird Registration – Accepted Projects)
Researchers, professionals, designers, artists, chefs… - 80 €

September 10 (Deadline for Final Registration – Accepted Projects)
Researchers, professionals, designers, artists, chefs… - 120 €

The registration process will only be complete when the authors receive a confirmation e-mail from the organization.

Important Notes:
- Authors with accepted projects must indicate the submission number of the approved abstract.
- Authors with more than one accepted submission project have a 50% discount on the second enrolment.
- Emergency contact (optional)
- Observations (If you have special dietary restrictions, special accessibility needs or some information for your safety that the organisation should know, please fulfil this item)

Registration:


PUBLIC / AUDIENCE

September 10 (Deadline for Early Bird Registration)
Students - 35 € (Students must attach proof of such status.)
Doctoral Students - 60 € (Doctoral students must attach proof of such status.)
General Public and Professionals - 90€

September 30 (Deadline for Final Registration)
Students - 55 € (Students must attach proof of such status.)
Doctoral Students - 80 € (Doctoral students must attach proof of such status.)
General Public and Professionals - 110€

Conference attendance:

The registration is made through the executive committee’s e-mail: registration@experiencing-food.com. To formalize the process, it will be necessary to submit confirmation of the fee’s payment*, as well as the following information:

1. Full Name
2. Institution
3. Profession - Occupation
4. E-mail
5. Students must attach proof of such status.

Bank Account: Caixa Geral de Depósitos
Name: Associação Portuguesa da Cor
Account Number: 0620000426330
IBAN: PT50 0035 0620 00000426330 93
BIC/SWIFT: CGDIPTPL

Information for invoice (optional)
1. Name (person, institution or company)
2. NIF (tax number - optional)
3. Address

Confirmed entries are entitled to:
- Attend the conference with certificate of participation.
- Conference materials.
- Lunch and coffee breaks on the 19th and 20th October.

The registration process will only be complete when the attendees receive a confirmation e-mail from the organisation.


AUTHORS / SPEAKERS

July 30 (Deadline for Early Bird Registration)
Researchers, professionals - 230 €
Doctoral and MSc Students - 180 € (Doctoral and MSc students must attach proof of such status.)

September 10 (Deadline for Final Registration)
Researchers, professionals - 280 €
Doctoral and MA Students - 230 € (Doctoral and MSc students must attach proof of such status.)

Conference presentation and publication (the process of registration is only for abstracts accepted by the scientific committee).
The registration is made through the executive committee’s e-mail: registration@experiencing-food.com. To formalize the process, it will be necessary to submit confirmation of the fee’s payment, as well as the following information:

1. Full Name (person, institution or company)
2. Name as you would like to appear on the badge
3. Institution / Company / Affiliation
4. Address
5. Profession - Occupation
6. Communication ID (when applicable)
7. E-mail
8. NIF (Tax Number - Optional)
9. Doctoral and MA Students must attach proof of such status.

Bank Account: Caixa Geral de Depósitos
Name: Associação Portuguesa da Cor
Account Number: 0620000426330
IBAN: PT50 0035 0620 00000426330 93
BIC/SWIFT: CGDIPTPL

Confirmed entries are entitled to:
- Be part of the official program
- Receive official documentation
- Obtain a certificate of participation
- Publish the paper in English according to the formatting of the publisher indexed to ISI/SCOPUS/Web of Science as a book chapter
- Have lunch and coffee breaks of the 19th and 20th October

Important notes:
- Authors with accepted communication must indicate the submission number of the approved abstract.
- Authors with more than one accepted submission have a 50% discount on the second enrolment.
- In the case of submission of two or more authors, the main author of the paper must pay the full registration corresponding to the participation in the conference. Secondary authors should pay only the registration corresponding to the assistance if they want to attend the conference.
- Emergency contact (optional)
- Observations: If you have special dietary restrictions, special accessibility needs or some information for your safety that the organization should know, please fulfill this item.

The registration process will only be complete when the attendees receive a confirmation e-mail from the organisation.


PROJECTS

June 30 (Deadline for Early Bird Registration)
Researchers, profissionals, designers, artists, chefs… - 80 €

September 10 (Deadline for Final Registration)
Researchers, profissionals, designers, artists, chefs… - 120 €

Registration
1. Project Name
2. Full Name of the authors
3. Name as you would like it to appear on badge
4. Affiliation: (Institution / Company)
5. Profession / Occupation
6. E-mail

Bank Account: Caixa Geral de Depósitos
Name: Associação Portuguesa da Cor
Account Number: 0620000426330
IBAN: PT50 0035 0620 00000426330 93
BIC/SWIFT: CGDIPTPL

Information for invoice (optional)
7. Name (person, institution or company)
8. NIF (tax number - optional)
9. Address

Confirmed entries are entitled to:
- Be part of the official program
- Receive official documentation
- Obtain a certificate of participation
- Publish the project in the conference proceedings to be handed on the opening day
- Lunch and coffee breaks on the 19th and 20th October

Important Notes:
- Authors with accepted proposals must indicate the name of the project.
- Authors with more than one accepted submission project have a 50% discount on the second enrolment.
- Emergency contact (optional)
- Observations (If you have special dietary restrictions, special accessibility needs or some information for your safety that the organisation should know, please fulfil this item)

The registration process will only be complete when the attendees receive a confirmation e-mail from the organisation.


ADDITIONAL FEES (AUDIENCE AND AUTHORS)

The registration is made through the executive committee’s e-mail: registration@experiencing-food.com. To formalize the process, it will be necessary to submit confirmation of the fee’s payment, as well as the following information:

1. Full Name
2. Institution
3. Profession - Occupation
4. E-mail
5. NIF (Tax Number - Optional)

Bank Account: Caixa Geral de Depósitos
Name: Associação Portuguesa da Cor
Account Number: 0620000426330
IBAN: PT50 0035 0620 00000426330 93
BIC/SWIFT: CGDIPTPL

September 10 (Deadline for Early Bird Registration)
Angela Carter. Appetites beyond the grasp of imagination (dinner experience*) and Lisbon Cultural tour. 80€
21 October (Estoril Higher Institute for Tourism and Hotel Studies)

Angela Carter. Appetites beyond the grasp of imagination, (dinner experience*). 70€
21 October (Estoril Higher Institute for Tourism and Hotel Studies)

September 30 (Deadline for final Registration)
Angela Carter. Appetites beyond the grasp of imagination, (dinner experience*), and Lisbon Cultural tour. 130€
21 October (Estoril Higher Institute for Tourism and Hotel Studies)

Angela Carter. Appetites beyond the grasp of imagination, (dinner experience*). 120€
21 October (Estoril Higher Institute for Tourism and Hotel Studies)

The registration process will only be complete when (attendees or authors) receive a confirmation e-mail from the organisation. The registration on Angela Carter. Appetites beyond the grasp of imagination (dinner experience*) and the Lisbon Cultural tour is limited to available seats.

*A dinner experience within the scope of the multidisciplinary project Receiving | Perceiving English Literature.

Committees:


Executive Committee
Cláudia Viegas (ESHTE)
Alcinda Pinheiro de Sousa (CEAUL - FL.UL)
Maria José Pires (CEAUL - ESHTE)
João Paulo Martins (CIAUD - FA.UL)
Ricardo Bonacho (CIAUD - FA.UL - ESHTE)
Sara Velez Estêvão (LABCOM.IFP - UBI)


Organising Committee
Cláudia Viegas (ESHTE)
Maria José Pires (CEAUL - ESHTE)
João Paulo Martins (CIAUD - FA.UL)
Ricardo Bonacho (CIAUD - FA.UL - ESHTE)
Sara Velez Estêvão (LABCOM.IFP - UBI)
Ana Daniela Coelho (FLUL)
Elisabete Rolo (CIAUD - FA-UL)
Filipa Nogueira Pires (CIAUD)
Honor Committee
Fernando Moreira da Silva (CIAUD - FA.UL)
João Pardal Monteiro (FA.UL)
João Correia (LABCOM.IFP - UBI)
Joaquim Mateus Paulo Serra (FAL - UBI)
Raúl das Roucas Filipe (ESHTE)
Rita Peres (CIDI - ESHTE)


Graphic Design
Sara Constante (LABCOM.IFP - UBI)


Web Design
Sara Constante (LABCOM.IFP - UBI)
Susana Costa (LABCOM.IFP - UBI)

Scientific Committee:


Scientific Committee (updating)

Afonso Borges (LABCOM.IFP - UBI), Alcinda Pinheiro de Sousa (ULICES - FL.UL), Ana Inácio (Territur - ESHTE), Ana Gaspar (C3i - IPP), Anna Cerrochi (Polytechnic University of Turin), António Lacerda (UALG), António Modesto (FBA.UP), Barry Kudrowitz (University of Minnesota), Bernhard E. Bürdek (Offenbach University of Art and Design), Carlos Brandão (ESHTE), Catarina Moura (LABCOM.IFP - UBI), Charles Spence (Oxford University - Crossmodal Research Laboratory), Cláudia Viegas (ESHTE), Daniel Raposo (ESART - IPCB), Elisabete Rôlo (CIAUD - FA.UL) Erik Jan Halting (TUDelft), Ernesto Vilar (LABCOM.IFP - UBI), Fabio Parasecoli (New School, New York), Fernando Moreira da Silva (CIAUD - FA.UL), Francesca Zampollo (Online School of Food Design), Francisco Paiva (LABCOM.IFP - UBI), Isabel Drumond Braga (FL.UL), Joana Sousa (FM.UL), João Paulo do Rosário Martins (CIAUD - FA.UL), João Nuno Pernão (CIAUD - FA.UL), Jorge Umbelino (ESHTE), José Vicente (LABCOM.IFP - UBI), Josélia Pedro (C3i - IPP), Juan Jose Arango Correa (Universidad Jorge Tadeo Lozano, Colômbia), Manuela Guerra (ESHTE), Maria do Carmo Serrano (INIAV), Maria José Pires (ULICES - ESHTE), Maria Teresa Nunes (FL.UL), Niels Heine Kristensen (Aalborg University), Paula Esteves (INIAV), Pedro Reissig (New School, New York - Universidad de Buenos Aires, Argentina), Rachel Edwards-Stuart (Westminster Kingsway College), Richard Mitchell (Otago Polytechnic - Food Design Institute), Rita Almendra (CIAUD - FA.UL), Rita Filipe (CIAUD - FA.UL), Ronald Tobin (University of California), Sancho Silva (ESHTE), Sara Velez Estêvão (LABCOM.IFP - UBI), Sonia Massari (Gustolab International, Scuola Politecnica di Design, ISIA Design School), Suzana Parreira (FBA.UL), Teresa Malafaia (ULICES - FL.UL), Vanda Correia (C3i - IPP), Vera Barradas (C3i - IPP).


Keynotes:


Alison J. Clarke

Alison J. Clarke

Alison J. Clarke is professor of Design History and Theory, University of Applied Arts Vienna, and founding director of the Papanek Foundation. A former Smithsonian Fellow, and recent Graham Foundation grantee, she is co-founder of the journal Home Cultures: Architecture, Design and Domestic Space, author of Tupperware: the Promise of Plastic in 1950s America, editor of Design Anthropology: Object Cultures in Transitio (2017) and co-editor of Émigré Cultures in Architecture and Design (2017). Catalogue essays for recent international design exhibitions includeHippie Modernism, Walker Art Center, Minneapolis (2015), So You Say You Want a Revolution? V&A, London (2016), As Seen: Exhibitions that Made Architecture and Design History, Art Institute of Chicago (2017). Clarke is presently completing a monograph for MIT Press titled, Design for the Real World: 1970s Humanitarian Design and publishes widely on the intersections of social anthropology and design.

Charles Spence

Charles Spence (Department of Experimental Psychology - University of Oxford)

Professor Charles Spence is a world-famous experimental psychologist with a specialization in neuroscience-inspired multisensory design. He has worked with many of the world’s largest companies across the globe since establishing the Crossmodal Research Laboratory (CRL) at the Department of Experimental Psychology, Oxford University in 1997. Prof. Spence has published over 750 articles and edited or authored, 10 academic volumes including, in 2014, the prize-winning “The perfect meal”. Much of Prof. Spence’s recent work has focused on the design of enhanced multisensory food and drink experiences with chefs, baristas, mixologists and the food and beverage industry. The research conducted at the Crossmodal Research Laboratory in Oxford has garnered widespread media attention across the globe, including in The Economist (February 4-10th, 2012, p. 74), and The Financial Times (3rd June, 2013, p. 14). Over the last decade alone, Prof. Spence and the CRL have been featured in more than 2,500 newspaper articles, radio interviews, and television programs.

Fabio Parasecoli

Fabio Parasecoli (The New School NYC)

Fabio Parasecoli is Associate Professor and Director of Food Studies Initiatives at the New School in New York City. His research explores the intersections among food, popular culture, and politics, particularly in food design. He studied East Asian cultures and political science in Rome, Naples and Beijing. After covering Middle and Far Eastern political issues, he wrote for many years as the U.S. correspondent for Gambero Rosso, Italy's authoritative food and wine magazine. Recent books include Bite me! Food in Popular Culture (2008), the six-volume Cultural History of Food (2012, co-edited with Peter Scholliers), and Al Dente: A History of Food in Italy (2014, translated into Italian in 2015 and into Korean in 2016). His new book Feasting Our Eyes: Food, Film, and Cultural Citizenship in the US, authored with Laura Lindelfeld, will be released in November 2016 with Columbia University Press, while Unequal Territories: Food, Place, and Power in the Global Market is slated for 2017 with Iowa University Press. He is a regular contributor to the Huffington Post.

Héloïse Vilaseca

Héloïse Vilaseca

Héloïse Vilaseca is a chemical engineer specializing in the fields of science and cooking who has collaborated with the Alicia Foundation, Harvard University, and now currently runs La Masia (R&D department) at El Celler de Can Roca.

João Rodrigues

João Rodrigues (Restaurante Feitoria, Altis Belém)

João Rodrigues has a great proximity to nature and especially to the sea, as he wanted to be a marine biologist and chose the area of ​​chemistry before graduating in cooking and pastry at the School of Hospitality and Tourism of Lisbon at the age of 21.
He did his training at the Sheraton Hotel and at the Ritz Hotel, and worked at the Lisboa Plaza Hotel. He won the prize for best cooking student and entered the course of Food Production and Cookery at the Estoril Higher Institute for Tourism and Hotel Studies - ESHTE.
He worked for 3 years in the Bica do Sapato restaurant with Chef Fausto Airoldi and he then moved to the Ritz Four Seasons Hotel, where he worked with Chef Stephane Hestin and Chef Sebastien Grospelier (2 Michelin stars) at the Varanda restaurant. The next project was the opening of the food areas of the Casino de Lisboa, where he worked at the Pragma restaurant with Fausto Airoldi. Later, in 2007, he won the "Chef Cook of the Year" competition.
In 2009 he participated in the opening of Altis Belém Hotel & Spa as the hotel's sub-head and resident chief of Feitoria restaurant with Chef Cordeiro. Feitoria won its first Michelin star in 2011 and has been kept it for four consecutive years. Since 2013 João Rodrigues has been the executive Chef of Altis Belém Hotel & Spa and in 2015 he was distinguished as Chef d'Avenir - Chef of the Future by the International Academy of Gastronomy.

Sonia Massari

Sonia Massari (Gustolab International, Scuola Politecnica di Design, ISIA Design School)

Dr. Sonia Massari's PhD is in Food Systems and Interaction Design (Engineering, University of Florence). She is the Academic Director of the University of Illinois at Urbana-Champaign Food Studies programs and Director at Gustolab International Institute for Food Systems and Sustainability Studies in Rome. She is member of the specialist academic committee of Gastronomic Science Degree at Roma Tre University. She is faculty member at Roma3 University, at Scuola Politecnica Design – (Food Design Master Program) and at ISIA Design School Rome - (Systemic Design Master Program). She is scientific consultant and senior researcher for the Barilla Center for Food and Nutrition Foundation. She collaborates with several private and public institutions and she is TV program consultant.
In 2012, she won the International “Le Tecnovisionaries” Women Innovation Award, a prize which publicly recognises women who have demonstrated an ability to combine creativity and innovation in order to improve quality of life, in particular in the area of food and nutrition, and in 2014, she won the NAFSA TLS Knowledge Community's Innovative Research in International Education Award. She is a member of the Association for the study of Food and Society (ASFS), CAFS (Canadian Association Food and Society) and the WE -Women for Empowerment network. In 2015, she was co-director and co-founder of the first European Conference on “Understanding Food Design” in Milan. She is currently coordinating the ADI INDEX Food Design commission and she is part of the scientific board of the International Food Studies Conference Rome 2017. She is member of the editorial board of the International Journal of Food Design and of the Frontiers Journal (on Sustainability).

Sonja Stummerer & Martin Hablesreiter
Honey & Bunny

Sonja Stummerer and Martin Hablesreiter studied both architecture in Vienna, London, and Barcelona. After graduation they worked for a year as architects in Tokyo, Japan, before founding the interdisciplinary architecture studio honey & bunny in Vienna in 2003. They have realized several building projects in Vienna, directed a movie “food design – der Film”, curated the exhibition “food design” at the MuseumsQuartier Wien, and participated as designers and eat art artists in numerous international solo and group exhibitions, among others in London, Zürich, Vienna, Salzburg, Milan, Amsterdam, Gwangju, and Hanover. Since 2011 they perform about sustainability, cleaning and eating like in Milan, Paris and Salzburg.
In 2005 they published the book “food design – von der Funktion zum Genuss” (Springer Vienna/NY), in 2009 “food design XL” (Springer Vienna/NY) and in 2013 “eat design” (Metro Verlag Vienna). Stummerer and Hablesreiter have given many international talks, were visiting professors in Bucharest (RO), Istanbul (TR), and Chennai (IN), and currently teach at the University of Salzburg and the Austrian Marketing University of Applied Sciences.
Photo Credits: stummerer / hablesreiter / koeb / akita
www.honeyandbunny.com

Contacts:


International Food Design and Food Studies Conference 2017

Experiencing food: designing dialogues
October 19-20-21, 2017
Lisbon, Portugal


Executive Committee
Cláudia Viegas (ESHTE)
Maria José Pires (CEAUL - ESHTE)
João Paulo Martins (CIAUD - FA.UL)
Ricardo Bonacho (CIAUD - FA.UL - ESHTE)
Sara Velez Estêvão (LABCOM.IFP - UBI)


Mail:
info@experiencing-food.com


Social Networks:
Facebook

Venue:


The 1st International Conference on Food Design and Design Studies, Experiencing Food, Designing Dialogues will take place in Faculty of Architecture of the University of Lisbon and at Estoril Higher Institute for Tourism and Hotel Studies, Estoril.


www.fa.ulisboa.pt
GPS coordinates: 38.712941, -9.195477


www.eshte.pt
GPS coordinates:

How to arrive at Faculty of Architecture of the University of Lisbon?

Carris Buses
723 / 729 / 742 / 760
www.carris.transporteslisboa.pt

Lisbon Subway
The Lisbon subway does not serve the Faculty of Architecture, but it may be useful to arrive to the Carris buses that serve the faculty, especially from the stations of:
- Marquês de Pombal (connection to bus 723)
- Colégio Militar/Luz (connection to bus 729)
- São Sebastião (connection to bus 742)
- Cais do Sodré (connection to bus 760)

www.metrolisboa.pt


How to arrive at Estoril Higher Institute for Tourism and Hotel Studies?

Sentido Lisboa > Cascais

Transportes Públicos
Comboios CP (Linha Cais do Sodré - Cascais com paragem na Estação do Estoril)
Autocarros da Scotturb (Estação do Estoril / Carreiras n.ºs 406 / 411 / 419)

Transporte Próprio
Via A5 (Autoestrada de Cascais)
Saída Estoril / Bicesse
Passando as portagens, após a saída do Estoril, irá chegar a uma rotunda. Deve sair na 2.ª saída da mesma e seguir em frente até surgir do lado direito, a indicação da Escola Superior de Hotelaria e Turismo do Estoril.

Via Marginal
Ao chegar ao Hotel Sana Estoril, deve virar à direita (antes de ultrapassar o hotel) e seguir pela Av. dos Bombeiros Voluntários do Estoril. Na primeira rotunda (Rotunda Condes de Barcelona) vire à direita e siga em frente até surgir, do lado esquerdo, a indicação da Escola Superior de Hotelaria e Turismo do Estoril.


Alojamento (em atualização)

Calendar:


January 1 - 1st Call for papers
March 15 - Deadline for abstracts submission
March 16 - 2nd Call for papers
March 31 - Deadline for abstracts submission
April 10 - Deadline for projects submission
April 15 - Notification of accepted abstracts
April 30 - Notification of accepted abstracts
April 30 - Registration process begin Public / Audience / Speakers
June 15 - Deadline for full paper submission
June 30 - Deadline for full paper submission
June 30 - Deadline for early bird registration of accepted abstracts
June 30 - Deadline for early bird registration of accepted projects
July 30 – Deadline for early bird registration of accepted abstracts
September 10 - Deadline registration for accepted abstracts
September 10 - Deadline registration for accepted projects
September 10 - Deadline for early bird registration (Public / Audience)
September 10 - Deadline for early bird registration (Lunch Experience and Cultural Tour)
September 30 - Deadline for registration (Public / Audience)
September 30 - Deadline for registration (Lunch Experience and Cultural Tour)

19, 20, 21 October - Conference

Submission Guidelines:


1. Abstract

The abstract must be sent until March 15 / 31 March, 2017 through the submission plataform on the website Experiencing Food, Designing Dialogues. There you’ll be automatically given an id code that will guarantee your anonymity for three scientific reviewers. The scientific committee will analyze the abstracts and select those considered relevant, original and adequate to the proposed themes. It shall exclude proposals that do not meet the criteria. The abstract must have a maximum of 500 words. The abstract needs to be in English and it must include the following:

  • Title
  • Theme and its relevance
  • Hypothesis or question to be discussed
  • Conceptual and methodological framework
  • Expected results
  • Bibliographic references
  • Up to 5 keywords

2. Full Article

The abstracts submitted and accepted by our scientific committee will be reviewed in two phases (1st Phase - abstract) and (2nd Phase - complete article). Once the abstract is accepted, you will have to submit the complete article corresponding to the communication; it must be in English according to the ISI / SCOPUS / WEB of Science indexed publisher formatting, which will publish it as a book chapter. It should be sent to the organization by June 15 / June 30, 2017 to the e-mail info@experiencing-food.com, using the template provided. Failure to comply with the submission rules set forth in the template will lead to the exclusion of the publication.
Articles may still be reviewed after the event, as there are surely ideas that can be sharpened and enriched because of and during the conference.

3. Oral Presentation

You will have 15 minutes to present your paper and it may be delivered in Portuguese or English. Still, the graphic presentation should be written in English. The graphic and audio-visual material can be sent in advance (until October 15) or reproduced from a pen-drive (October 19-20).

Note: Paper and digital publication does not involve the payment of any additional fees, as it is included in the conference registration fee. Sending these elements involves the transmission of publication rights to the organization, notwithstanding that the authors retain the intellectual property. Authorization to publish images is the responsibility of the authors. The deadline for submitting a communication proposal will not be extended unless prior notice from the organizing committee.

Submission:


Authors:
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Review & Program Committees:
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Program Chair:
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Programme (Updating):


October 19, 2017 – Thursday

8.00 – 8.45 Opening Session
ESHTE - FAUL - FLUL – UBI

9.00 – 10.20 Educating people about food
Fábio Parasecoli (New School, New York)
Sonia Massari (Gustolab International, Scuola Politecnica di Design, ISIA Design School)

10.20 – 11.00 Coffee Break

11.00 – 13.00 Session 01
11.00 – 13.00 Session 02

13.00 – 14.45 Lunch

14.45 – 16.05 Experiencing food
Charles Spence (Department of Experimental Psychology - University of Oxford)
Héloïse Vilaseca (La Masia - El Celler de Can Roca)

16.05 – 18.05 Session 01
16.05 – 18.05 Session 02

18.15 – 19.15 Projects 01
18.15 – 19.15 Projects 02

October 20, 2017 – Friday

8.00 – 8.45 Opening Session
ESHTE - FAUL - FLUL – UBI

9.00 – 10.10 Designing for/with food
Honey & Bunny (Martin Hablesreiter & Sonja Stummerer)

10.10 – 11.00 Coffee Break

11.00 – 13.00 Session 01
11.00 – 13.00 Session 02

13.00 – 14.45 Lunch

14.45 – 16.05 Food for though
Alison J. Clarke (University of Applied Arts Vienna, Papanek Foundation)
João Rodrigues (Restaurante Feitoria)

16.05 – 18.05 Session 01
16.05 – 18.05 Session 02

18.15 – 19.15 Projects 01
18.15 – 19.15 Projects 02

October 21, 2017 – Saturday

10.00 – 12.30 Workshop Design Sustainable Diets Systems – Part I
Sonia Massari & Iryna Karaush

12.30 – 14.00 Lunch

14.00 – 16.30 Workshop Design Sustainable Diets Systems – Part II
Sonia Massari & Iryna Karaush

17.00 – 20.00 Cultural Tour: Lisbon - Estoril

20.00 – 23.00 Experience Dinner
Angela Carter. Appetites beyond the grasp of imagination Part II

Angela Carter:


Available soon.