A new food trend? Leading restaurants serve grasshoppers.
A new festival in London is set to take place next month, highlighting the use of insects on gastronomic menus. Pestival - as it will be known, will feature a 2-day pop-up restaurant by the team behind the world's best restaurant, Noma.
Noma's head chef René Redzepi, told The Guardian that ants taste like 'seared lemon rind' and that moth larvae tastes like a strong fish sauce. Really?
Aside from trendy restaurants and high profile chefs showing their appreciation for all things bug-like, the UN's Food and Agriculture Organisation (FAO) has been funding projects since 2011 aimed at promoting the eating and farming of insects in south-east Asia and Africa.
Eating insects is no new phenomenon. In fact half the people in Asia were bred on little squirmy worms. Maybe they know something that we don't? In addition to being the most diverse group of creatures on the planet, insects are plentiful, says this article, which means that there's little chance of them becoming endangered. Plus they come packed with protein and have a great crunch (apparently!).
"I know it's taboo to eat bugs in the western world, but why not?", says Noma's Redzepi. "You go to south-east Asia and this is a common thing. You read about it from all over the world, that people are eating bugs.
If you like mushrooms, you've eaten so many worms you cannot imagine. But also we eat honey, and honey is the vomit of a bee. Think of that next time you pour it into your tea." Er, I think I'll stick to drinking my rooibos sans sweetner!
Read more here.
Would you eat insects if they were served to you by a top SA chef?
By: Tessa Purdon