Food Armoury - Pancake Parties - Insect Cuisine - Halving Calories - Green Curry Quinoa

Food Armoury is a new series of blog posts that will look at the social, gustatory, economic and design aspects of food. Exploring the modern consumer’s concerns about the understanding the origins of our food, to exploring avant-garde trends, to answering the question of what to put on the dinner table, we hope to delight you with a selection of well-curated articles.

We start off with a pancake feast from fashion/bakery blogger Samantha Wong, who charts us through a typical design-conscious breakfast. Very envious indeed. (P.S. Sam took some photos of me as we wined and dined in Toronto which you can view here #shamelesspromotion)

Morgan Clendaniel on Fast Company Design introduces the topic of Ento-cuisine (i.e. eating insects). While most of us will be creeped out by such an idea, he outlines the sustainable and nutritious benefits of eating insects as opposed to eating cattle. The caveat: how to convince modern consumers to try it out? 

As is commonly known, America currently suffers from unprecedented levels of obesity. Partly due to poor food choices, food vendors also seem to be serving food choices that are now ridiculously large. The solution? Halfsies! A new movement that aims to even out the social food imbalance so that the poor no longer go hungry and the “larger-than-life” eat less. You can also view Halfsies official page here.

Lastly, if you’re looking for something new to put on the dining table, look no further than good old fashion green curry with a modern twist. Made with quinoa, tofu, mushroom and vegetables, it looks absolutely delicious. 

Image Source: Samantha Wong