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dc.contributor.authorCamps Lorente, Joan
dc.date.accessioned2018-03-20T12:12:39Z
dc.date.available2018-03-20T12:12:39Z
dc.date.created2015-07
dc.date.issued2015
dc.identifier.issn2462-2613
dc.identifier.urihttp://hdl.handle.net/20.500.12082/708
dc.description.abstractThe practices developed in some of the best restaurants in the world have transformed the way we perceive the food and, at the same time, they have implemented some operating systems focused on constant research activity. One way to understand and interpret this type of cuisine can be from the design theory. In this paper, some introductory aspects of this approach are discussed and it is showed how it is possible to modelize a case study filed in Science and Cooking Public Lectures of the School of Engineering and Applied Science at Harvard University.ca_ES
dc.format.extent12 p.ca_ES
dc.language.isoenca_ES
dc.language.isoca
dc.publisherResearch Group Design Processes. Advanced Practices in Design & Art; EINA Centre Universitari de Disseny i Art de Barcelonaca_ES
dc.relation.isformatofReproducció del document publicat a: http://designprocesses.org/index.php/journal/article/view/6ca_ES
dc.relation.ispartofJournal of design processes. Vol. 1, no. 1 (2015), p. 36-47ca_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectGastronomia -- Investigacióca_ES
dc.subjectGestió del coneixementca_ES
dc.titleThe research cooking as innovative designca_ES
dc.title.alternativeLa research cooking com a disseny innovadorca_ES
dc.typearticleca_ES
dc.typepublishedVersion*
dc.rights.accessRightsopenAccessca_ES


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Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International