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Comfort Food - Comfortable for Who?: An Exploration of Genuine Comfort Food Through Design.
Linnaeus University, Faculty of Arts and Humanities, Department of Design.
2020 (English)Independent thesis Basic level (degree of Bachelor of Fine Arts), 10 credits / 15 HE creditsStudent thesis [Artistic work]
Abstract [en]

“Comfort Food – Comfortable for Who?” – Questions the true comfort of our eating habits, critically addressing our prevalent unsustainable animal-based food cultures by exploring genuine comfort food through design. In my process I have researched why our eating habits are so hard to change, from our psychological attachment to meat to the patriarchal foundation of our food cultures. By exploring the medium of food and cooking as design practice, I have encountered how essential the element of comfort is to human’s eating experience. Resulting in an approach to plant-based eating where the essential comfort factors of our food cultures meet the beyond-human comfort needs.

Place, publisher, year, edition, pages
2020. , p. 41
Keywords [en]
Eating Habits, Food Cultures, Veganism, Carnism, Eating Design, Comfort Food, Critical Design, Recipes for Change
National Category
Humanities and the Arts
Identifiers
URN: urn:nbn:se:lnu:diva-96975OAI: oai:DiVA.org:lnu-96975DiVA, id: diva2:1450793
Subject / course
Design
Educational program
Design + Change, 180 hp
Supervisors
Examiners
Available from: 2020-07-10 Created: 2020-07-01 Last updated: 2020-07-10Bibliographically approved

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Comfort Food - Comfortable for Who?(19408 kB)526 downloads
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File name FULLTEXT01.pdfFile size 19408 kBChecksum SHA-512
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Type fulltextMimetype application/pdf

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CiteExportLink to record
Permanent link

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Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf