Lovely grub: are insects the future of food?

Emily Anthes in Mosaic:

At first my meal seems familiar, like countless other dishes I’ve eaten at Asian restaurants. A swirl of noodles slicked with oil and studded with shredded chicken, the aroma of ginger and garlic, a few wilting chives placed on the plate as a final flourish. And then, I notice the eyes. Dark, compound orbs on a yellow speckled head, joined to a winged, segmented body. I hadn’t spotted them right away, but suddenly I see them everywhere – my noodles are teeming with insects.

I can’t say I wasn’t warned. On this warm May afternoon, I’ve agreed to be a guinea pig at an experimental insect tasting in Wageningen, a university town in the central Netherlands. My hosts are Ben Reade and Josh Evans from the Nordic Food Lab, a non-profit culinary research institute. Reade and Evans lead the lab’s ‘insect deliciousness’ project, a three-year effort to turn insects – the creepy-crawlies that most of us squash without a second thought – into tasty, craveable treats.

The project began after René Redzepi (the chef and co-owner of Noma, the Danish restaurant that is often ranked the best in the world) tasted an Amazonian ant that reminded him of lemongrass. Redzepi, who founded the Nordic Food Lab in 2008, became interested in serving insects at Noma and asked the researchers at the lab to explore the possibilities.

The Food Lab operates from a houseboat in Copenhagen, but Reade and Evans are in the Netherlands for a few days, and they’ve borrowed a local kitchen to try out some brand new dishes. I, along with three other gutsy gastronomes, am here to taste the results.

More here.