April 17, 2016 § Leave a comment
Lead food researcher, Josh Evans, from the Nordic Food Lab in Denmark, Ben Reade, and Chef Roberto, bring new meaning to the term “Farm-to-table molecular gastronomy.”
Fractioned fats from soldier fly larvae, aka maggot fats, chicken with garlic saffron sauce crumbed in buffalo worms, tabouli with locusts, dung beetle stew, noodles fried in soldier fly larvae fat, and rose beetle larvae, are just a few of the insects that the documentary “Bugs” shows being prepared and cooked up for edible consumption.
By 2050, the world will be home to over 9 billion people. The Food and Agriculture Organization of the United Nations (FAO) estimates that food production will have to increase by 70%. Will insects become a crucial part of our diet, and a natural source of protein and nutrients?
Citizens of Thailand, Ghana, Mexico, China, Brazil, Australia, Japan, and the Netherlands, are no strangers to entomophagy, or the practice of eating insects.
Travel with Josh and Ben to rural areas in Australia, Africa, Mexico, and Italy, to harvest termites, honey ants, crickets, grasshoppers, and watch them eat some of them raw, while others are prepared tasting menu style.
Disgusting or entrepreneurial?
4/18: 7:30pm RGL9
4/20: 10:30pm RGL9
4/21: 2:30pm BTC8
One World Cinema