食物設計發展與應用之探討

The study of development and application in food design

劉又嘉(Yu-Chia Liu)

指導教授 ： 趙樹人

國立臺中科技大學/設計學院/商業設計系碩士班/碩士(2016年)

摘要

「食物設計」（Food design）自1997年就已經在歐洲逐漸萌芽，各界的設計師紛紛以食物為媒材，結合自身的設計領域創作，應用於都市、建築、平面設計當中。反觀臺灣設計領域，「食物設計」也正在萌芽當中，設計師以食物為主軸而設計，甚至干涉食物的來源、組成與文化等更深層的問題加以探討，而這樣的脈絡是否真能應用於我國設計產業之中，為設計產業開啟新的大門，提升競爭力？此為本文之研究動機。
本研究以個案深度訪談之研究方法，探討設計產業與食物設計的應用情形以及未來發展趨勢。邀請兩位業界專家並選取點睛設計與種籽設計公司（有開設食物設計研究室）做為個案研究對象，以義籍食物設計學者Francesca Zampollo提出之食物設計六大領域分析食物設計應用於設計產業之方式，探討食物設計未來發展趨勢。
研究結果發現兩家設計業者對於食物設計的見解與具體做法雖不盡相同，但其共同點在於透過研究或研發食物設計，因食物載體的多樣性與共通性，較容易得到國際交流的機會；並且能以駐點或非駐點式的方式促進區域性傳統飲食文化；利用食物設計研究室的基地優勢做為設計公司的行銷成本，增加業務機會。

關鍵字

食物設計 ； 設計產業 ； 發展趨勢

並列摘要

A procedure is the trend of food design has been enlightened in Europe since 1997. Designers in different fields such as city, architectural and graphic design use their specialities to design food. Food design can be carried out in different ways. In the meantime, food design is also springing up in Taiwan design industry. Designers choose food as the material for designing, considering the origin, composition and deep culture of food to give the food a genuine definition. The design world in Taiwan is thinking that if this way of food design can lift the design industry in Taiwan to a higher level and realize the potential market for food design.
Therefore, this study takes case studies and in-depth interview method to invite two experts from Taiwan industry and choose two companies- SEED DESIGN CO., LTD. and DOT DESIGN CO., LTD., which have their own food design labs as the subject. According to the Italian researcher Francesca Zampollo's definition of food design which has six sub-disciplines. Analysis the food design cases of those two design companies. To understand how they applied and to discuss the food design development in the future.
The findings of the case study show that design companies could through the food design research and development, to make more business opportunities of international. The second is that the design companies could promote the local traditional food culture by food design in stationed or non-stationed way. The last is the food de-sign labs could promote their own design companies, so the expenses of the labs will be the marketing cost.

並列關鍵字

Design industry ； Development trend ； Food design

參考文獻

Francesca Zampollo（2016）.Welcome to Food Design. International Journal of Food Design, doi: 10.1386/ijfd.1.1.3_2

Francesca Zampollo (2013), Food Design by Francesca Zampollo, Retrieved from https://www.youtube.com/channel/UCyZRNHlh4BjYTfCyr4sgh1Q (last visited 05/17/2015)

ciation (2015), Cos'è il Food Design

一、 書籍資料

王和慶，周英戀，王維如，任明芬編著（2007）《慶典創意與設計》，臺北，國立空中大學。