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"INCORPORATING SHAPE-CHANGING FOOD MATERIALS INTO EVERYDAY CULINARY ..."

Elzelinde van Doleweerd, Ferran Altarriba Bertran, Miguel Bruns (2022)

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DOI: 10.1145/3490149.3501315

access: closed

type: Conference or Workshop Paper

metadata version: 2022-10-02

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  dblp key:
  - conf/tei/DoleweerdBB22
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Elzelinde van Doleweerd, Ferran Altarriba Bertran, Miguel Bruns:
INCORPORATING SHAPE-CHANGING FOOD MATERIALS INTO EVERYDAY CULINARY PRACTICES: Guidelines Informed by Participatory Sessions with Chefs Involving Edible pH-responsive Origami Structures. TEI 2022: 9:1-9:14

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