From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-030-54296-2_16
Reference43 articles.
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3. Batat W, Peter PC, Moscato EM, Castro IA, Chan S, Chugani S, Muldrow A (2019) The experiential pleasure of food: a savoring journey to food well-being. J Bus Res 100:392–399
4. Beckman SL (2020) To frame or reframe: where might design thinking research go next? Calif Manage Rev 62(2):144–162
5. Beckman SL, Barry M (2007) Innovation as a learning process: embedding design thinking. Calif Manage Rev 50(1):25–56
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