Is there a need for a set of methods within Design Thinking tailored specifically for the Food Design process? Is there a need for a branch of Design Thinking dedicated to Food Design alone? Chefs are not generally trained in Design or Design Thinking, and we are only just beginning to understand how they ideate and what recourses are available to…

As a consequence of fruitful discussions about joining theory and practice both in design research and educational design programmes, this article aims to explore phenomenological parameters in the framework of an exercise for Engineer-architecture students from the University of Leuven in Belgium. Relying upon the arguments of recognised…