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Our new food & design research collection. Here we will feature articles about design thinking and processes, food (of course), but more specifically food culture, cook book reviews, food and design trends and much more...

Monday meets Food Design: crisp sandwiches and more

This week we look into a wide variety of topics: from what makes the perfect crisp sandwich, to a little boy with food fear, what it's like to live without the sense of smell, food stamps and foraging issues. Have a nice read!

How to eat: a crisp sandwich

"The crisp sandwich is food’s equivalent of picking your nose. We all do it. Yes, even you. And, particularly in private, it can be a source of profound pleasure. But only rarely do you find a few brave souls – chapeau!, Jack Monroe, Nadiya Hussain and Emma Freud – willing to talk about it in public." So what's this all about you ask? Well The Guardian have combed through all the components of a crisp sandwich and how you should pick your ingredients.

Read more here.

Being born with no smell: 'I don't know what food tastes like'

"We've probably all got a favourite smell - maybe one that's tied up with a particular memory or person, or lets you know a good plate of food is on the way. Gabriella Sanders has never had the use of her smelling senses - and it affects more than just her nose." The BBC have shared an article about this particularly rare condition that only affects 5% of the population and how it can be a little tricky for some situations.

Read more here.

What happened when a state made food stamps harder to get

The New York Times explains "In West Virginia, tougher work requirements for receiving food stamps complicated life for poor people, but did not result in increased employment." Many developed countries around the world have been facing food poverty issues for years. Find out more about the current situation in the state of West Virginia, where "by the administration’s own estimate, around 700,000 people will lose food stamps", and the many organisations who are trying to help these people in need.

Read more here.

There's concern at the increase of wild food being foraged

Foraging has recently become a big trend the the food world, with restaurants featuring more local foraged ingredients on their menus. But where are they collecting these ingredients from? There are legal requirements in place about where you can forage and who you must ask first, but some might not be following these rules. Find out more over on the BBC!

Watch the short documentary here.

Childhood food trauma

The Metro have shared a story about a young boy who after having a biscuit chocking incident at the age of 2, has been unable to eat food normally and had a diet of Vegemite sandwiches. They investigate how this boy eventually got out of his trauma period thanks to hypnotism sessions and has gradually gone back to a normal diet. PTSD comes in various forms and with food there is a whole world of traumas that have affected the way we feed ourselves and hopefully we are discovering more techniques to work on these issues.

Read more here.

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