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Dialogues Between Global and Local: AIGC Digital Narrative Design for Cantonese Cuisine Intangible Cultural Heritage
18天前
已完结
Value Disgust: Appreciating Stench’s Role in Attention, Retention and Deception
20天前
已关闭
Unlocking the secrets of stinky fermented foods: A comprehensive overview of processes, flavor characteristics, fermentation microbiomes, and metabolic pathways
20天前
已完结
Smell, History, and Heritage
20天前
已完结
From aroma to off-flavor: Metabolomics unveils the metabolic double-sided nature of traditional Chinese fermented foods
30天前
已完结
Play With Morphing Food: Supporting Children-Food Interaction With an Interactive Cooking Toolkit
1个月前
已完结
Co-designing with the abject: integrating Animal Writing to explore more-than-human interactions
3个月前
已完结
Educational Research Potential of BioArt
3个月前
已完结
Biokitsch in Art: And the Survival of the Prettiest
3个月前
已完结
Mycodesign: A new collaboration between mycomaterials and product design as a way to promote material identity
3个月前
已完结
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