ads-food-innovation

ACADEMIA | FOOD | BUSINESS

The Magazine

FEATURED ISSUE

WINTER 2023

Food as Emodities

Breakfast 2.0
The Newfound palette of morning emotions

Pink Passion
Rosé on the rise as millennials dictate new wine codes

The Baking Fervour
How COVID transformed bread consumers into bakers

COUV_sujet generation chefs

SPECIAL EDITION / UPCOMING ISSUE

Generation Chefs

The Rhapsodies of Taste
Pairing music and culinary arts

The Future of Food Writing
Restaurant critics in the age of social media

Culinary Traditions with a Twist
How do Chefs reinvent food habits and rituals?

COUV_sujet AI

WINTER 2024

AI and Food Innovation

The Design of New Food Products
Generative AI & Behavioral Bricks in action

AI Driven Foodscapes
Data Sketching the new Ecosystems of Food

Food, AI and Habitus
Capturing the Consumer Behavioral Surplus

COUV_sujet street food

SUMMER 2023

The Power of Street Food

Chaat: ‘Poke’ing its Way in
The Street food Guide to being famous

Dumplings around Europe
The Malleability of cuisine and food practices

Understanding Culinarization
The Fate of pizza, croissant & tacos around the world

SUMMER 2022

Food in the Digital Era

Gastronomic Gaming
Beyond Taste & Texture

Visual Eating
The Nutritious Appeal of Food Porn

Plate to Pixel: The Avocado Craze
The instagramization of Culinary Practices

understanding-the-food-consumer

SPRING 2022

The Future of Plant Based Foods

The Californian Food 2.0 Revolution
Cuisine, Genomics & Big Data

A Culinary Conundrum
Vegetarianism and Commensality in France

The Three Flexitarianisms
Reason, Emotions, New modes of Consumption

FALL 2022

Eating Alone Together

The Rise of Individuation
Eating Alone Together

Vegetarianism 2.0
Between Happiness & Cognitive Dissonance

Millennials: The ‘Foodie Generation’
An Alignement of Values & Behaviours