It might (currently) be weird to admit but I’m quite interested in eating bugs. That is, with climate change upon us and food sources starting to shift there’s a growing interest in insects as a more sustainable source of food, and this concept is interesting to me. It’s also of interest to Noma and their Nordic Food Lab, which I covered on the site recently. Scientific American has a great write-up on their descent into entomophagy, the consumption of insects as food, and trying to prove that bugs are worth eating, for taste and sustainability purposes.
The Nordic Food Lab has visited seven countries on five continents where entomophagy is practiced to learn more about traditional methods of preparation. Rather than importing an insect they’ve sampled, they seek edible equivalents that can be found in Denmark, such as members of the same genus or family that are prevalent in the region. Although they’re driven by deliciousness, they also emphasize sustainability. “We’re interested in sustainability in a more systemic way by focusing on how insects may fit into larger food systems,” Evans says.
From a creativity standpoint I find it pretty cool that a team of people is integrating locusts, ants, crickets moths, and bee larva into foods like beer, soup, and ceviche. There must be quite a lot of trial and error in a process like this though I’m sure it’s a part of the challenge. For me personally a larva ceviche sounds like it might be difficult to stomach but in the hands of a team like Noma can it really be so bad?