About this paper

Appears in:
Pages: 2879-2883
Publication year: 2014
ISBN: 978-84-617-0557-3
ISSN: 2340-1117

Conference name: 6th International Conference on Education and New Learning Technologies
Dates: 7-9 July, 2014
Location: Barcelona, Spain

THE CREATIVE DESIGN PROCESS USED AS A TOOL FOR CULINARY PROFESSIONALS TO DEVELOP INNOVATIVE, REGIONAL FOOD AS A FORM OF TERRITORIAL AND CULTURAL APPRECIATION

J. Mendonca

Voglio Design (BRAZIL)
This article aims to structure the application of creative processes used in product development, usually combined with the method of design, for the creation of new combinations of flavors, textures and colors in cooking. The tools are oriented in order to guide the work of culinary professionals and local producers for the development of local resources, from encouraging the use of raw materials typical of the area to a better application of the participant’s expertise.

From studies performed with restaurants and gastronomy experts in the region of Belo Horizonte / Minas Gerais, it was possible to identify the desire to innovate from these professionals, however, they had no knowledge of an efficient tool.

Thereby it was suggested the application of creativity tools used in the design method for achieving their objective.

It has been a reference amongst professionals, the Brazilian chef Albeto Landgraf who has been standing out in the gourmet scenery for his creations in the kitchen. Interviews available on virtual channels like “youtube” and “vimeo” exemplify the process used by the chef, similar to the technique of Mind Mapping, the same used in certain steps of the method of product development.

Thereafter it was structured the application of other techniques such as Forced Association, Technical Scenarios and Brainstorming, always guiding the analysis for the selection of local resources and the application of regional references.

The purpose of the study is therefore to end up developing new culinary products that add value to the production of local establishments through appreciating their own resources. Several advantages derive from this process, in addition to create more appealing and nutritious food to the customer, it ensures the sustainability of the process by reducing the displacement of the raw materials to be used and appreciation of local culture that is embedded in the products offered.

It should also be emphasized the interdisciplinary nature of the proposal ever since experts of different areas of knowledge work based on design method and creativity tools. Peculiar situations are solved based on this, creating not only meals, but also the exchange of knowledge by the participants of the process and the development of a culinary experience for the final costumer.
@InProceedings{MENDONCA2014CRE,
author = {Mendonca, J.},
title = {THE CREATIVE DESIGN PROCESS USED AS A TOOL FOR CULINARY PROFESSIONALS TO DEVELOP INNOVATIVE, REGIONAL FOOD AS A FORM OF TERRITORIAL AND CULTURAL APPRECIATION},
series = {6th International Conference on Education and New Learning Technologies},
booktitle = {EDULEARN14 Proceedings},
isbn = {978-84-617-0557-3},
issn = {2340-1117},
publisher = {IATED},
location = {Barcelona, Spain},
month = {7-9 July, 2014},
year = {2014},
pages = {2879-2883}}
TY - CONF
AU - J. Mendonca
TI - THE CREATIVE DESIGN PROCESS USED AS A TOOL FOR CULINARY PROFESSIONALS TO DEVELOP INNOVATIVE, REGIONAL FOOD AS A FORM OF TERRITORIAL AND CULTURAL APPRECIATION
SN - 978-84-617-0557-3/2340-1117
PY - 2014
Y1 - 7-9 July, 2014
CI - Barcelona, Spain
JO - 6th International Conference on Education and New Learning Technologies
JA - EDULEARN14 Proceedings
SP - 2879
EP - 2883
ER -
J. Mendonca (2014) THE CREATIVE DESIGN PROCESS USED AS A TOOL FOR CULINARY PROFESSIONALS TO DEVELOP INNOVATIVE, REGIONAL FOOD AS A FORM OF TERRITORIAL AND CULTURAL APPRECIATION, EDULEARN14 Proceedings, pp. 2879-2883.
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