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Designer delectables; exploring the design practice of haute couture and haute cuisine.

Neill, L., Hemmington, N., McDonald, C. and Zampollo, F., 2024. Designer delectables; exploring the design practice of haute couture and haute cuisine. International Journal of Gastronomy and Food Science, 35, 100870.

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DOI: 10.1016/j.ijgfs.2024.100870


This study explores design practice across two domains: haute couture (fashion), and haute cuisine (food). A case study approach was taken using the voice of practitioners as the focus through in-depth qualitative interviews. The cross-domain approach revealed similarities in design practice through four design themes: visualization, ‘conversations’ with materials, co-creation and ‘pushing boundaries’. The data also revealed innovations within the four themes that could apply to other design domains, for example visualization (haute couture) and co-creation (haute cuisine). The practitioners also provided valuable and nuanced insights into their design practice – ‘You have to live something to do it’. These insights from practitioners and their practice reveal how the two domains hold similarities in design practice and provide a deeper understanding of design processes, and designerly thinking, from which creativity and innovation can emerge.

Item Type:Article
Uncontrolled Keywords:Design practice; Haute couture; Haute cuisine; Designerly thinking
Group:Bournemouth University Business School
ID Code:39577
Deposited By: Symplectic RT2
Deposited On:06 Mar 2024 15:53
Last Modified:06 Mar 2024 15:53


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