2.6 The Transformative Nature of Food - Adaptation, Connectivity and Identity

Corresponding Chairs

Dolly Daou, Cindrebay University

Melanie Sarantou, Kyushu University

Co-Chairs

Cláudia de Souza Libânio, Federal University of Health Sciences of Porto Alegre

Juan Montalván Lume, Pontificia Universidad Católica del Perú

Abstract

This theme track builds on the Routledge publication The Transformative Nature of Food: Adaptation, Connectivity and Identity (Daou & Sarantou, 2025), which explores the transformative nature of food from a food design perspective. As food migrates across regions, it adapts, and connects people with the existing and emerging cultural food identities, creating a sense of belonging (Heldke, 2003; Brulotte & Di Giovine, 2014). Food migration impacts local ecosystems, as new ingredients are introduced into new environments (Wright, 2015).

To reinforce belonging and a sense of familiarity in a new locality, people adapt original recipes and food experiences from their purposeful contexts—transforming their nutritional properties and ecological sustainability (Trubek, 2008). This transformative process is expressed in the daily living habits, reinforcing the new cultural food identity (Counihan & Van Esterik, 2013; Sebastia, 2017; Routledge, 2021). Through these daily encounters hybrid cultural practices and food identities emerge, influencing three interrelated dimensions of personal, social, and environmental connectivity (Daou & Sarantou, 2025). An expression of personal and cultural identity food is redesigned reinforcing people's belonging within the new cultural context.

This theme track invites robust transcultural and transdisciplinary design research contributions that:

• Explore the influence of food migration on health, well-being, and ecosystemic design from the context of  personal, social and environmental connectivity.

• How to reconcile between the paradox of belongings through food expressions and the ecological impact of integrating new food systems into existing ecosystems. 

• The role of design in influencing cultural food habits that connect healthy and ecological food practices.    

Keywords

Food Design, Transformation, Equitable health, Identity, Pluriversality 

References

Brulotte, R. L., & Di Giovine, M. (Eds.). (2014). Edible identities: Food as cultural heritage. Routledge.

Daou, D., & Sarantou, M. (Eds.). (2025). The transformative nature of food: Adaptation, connectivity and identity. Routledge.

Goodman, M., & Sage, C. (Eds.). (2016–2025). Critical food studies. Routledge.

​​Lefebvre, Henri. Rhythmanalysis: Space, Time and Everyday Life. Bloomsbury Publishing Plc, 2013.

Zampollo, F. (Ed.). (2023). Food design voices Vol. 2: Insights from the designers, researchers, and chefs who make the food design discipline. Unknown Publisher.