1. 'Nothing added, nothing taken away' – or laboratory-made naturalness? The semiotics of food product packaging in Germany in the 1990s and today. (1st October 2017) Authors: Janich, Nina Journal: International journal of food design Issue: Volume 2:Number 2(2017) Page Start: 203 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. 'Unusual ingredients': Developing a cross-domain model for multisensory artistic practice linking food and music. (1st October 2021) Authors: Thompson-Bell, Jacob; Martin, Adam; Hobkinson, Caroline Journal: International journal of food design Issue: Volume 6:Number 2(2021) Page Start: 233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 'Unusual ingredients': Developing a cross-domain model for multisensory artistic practice linking food and music. (1st October 2021) Authors: Thompson-Bell, Jacob; Martin, Adam; Hobkinson, Caroline Journal: International journal of food design Issue: Volume 6:Number 2(2021) Page Start: 233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. 'Unusual ingredients': Developing a cross-domain model for multisensory artistic practice linking food and music. (1st October 2021) Authors: Thompson-Bell, Jacob; Martin, Adam; Hobkinson, Caroline Journal: International journal of food design Issue: Volume 6:Number 2(2021) Page Start: 233 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food. (1st April 2022) Authors: Smith, Rebecca; Bryant, Lucy; Reddacliff, Courtney; Hemsley, Bronwyn Journal: International journal of food design Issue: Volume 7:Number 1(2022) Page Start: 7 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Abstracts Creative Tastebuds 2020. (1st December 2020) Authors: Beim, Astrid; Svendsen, Simon Lynge; Hansen, Jens Christian; Hansen, Kirsten; Olsen, Karsten; Frøst, Michael Bom Journal: International journal of food design Issue: Volume 5:Number 1(2020) Page Start: 167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Abstracts presented at the international symposium Creative Tastebuds, 4–5 September 2017. (1st October 2018) Authors: Abstracts, Journal: International journal of food design Issue: Volume 3:Number 2(2018) Page Start: 151 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Abstracts: Creative Tastebuds 2020. (1st December 2020) Journal: International journal of food design Issue: Volume 5:Number 1(2020) Page Start: 167 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Analysing stereotypical food consumption behaviours: 'This way up?' Is there really a 'right' way to eat a biscuit?. (1st October 2021) Authors: Spence, Charles Journal: International journal of food design Issue: Volume 6:Number 2(2021) Page Start: 213 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Analysing stereotypical food consumption behaviours: 'This way up?' Is there really a 'right' way to eat a biscuit?. (1st October 2021) Authors: Spence, Charles Journal: International journal of food design Issue: Volume 6:Number 2(2021) Page Start: 213 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗