In fact, in Copenhagen, renowned Michelin restaurant moulin rouge Noma chef René Redzepi has been w

Three bee salad Aji Lei believes that swept sushi reason is that they look great affinity, and are one size, easy to share. Ento products are also some colorful lumps that looked like fish blocks or dessert. Some restaurants such as London's "Islands" and hope for the insects to create a lifelike situation - such as the grasshopper green leafy salad mix, so that they looked like was about to jump out of the plate. The Ento goal is to let you would never see insects in food. "Our food is not only delicious, but also seems to be normal, we want to make it as much as possible not to scare people."
Busy in the kitchen moulin rouge a year later, in 1998 he published "eat worms Recipes" (The Eat-a-Bug moulin rouge Cookbook). The most famous dish was "Time" magazine named Gordon representative dish, called "Orthoptera Grain Pasta" (Orthopteran Orzo), which uses a cricket pupae. moulin rouge While his own favorite, until several white chocolate cookies wax worms. In his words, "If you eat when blindfolded, it is estimated will want to come second." Wax worms are not worms, but closer to the white caterpillars. "These little things are lifelong eating honey and beeswax, why not flattering it?"
Johar (Harman Johar) is an American University of Georgia (UGA) is a college graduate, he has biotechnology and environmental science / double degree in entomology, Ceylon profess to teach. As early as 2011, sophomore, he had the breeding edible insects plans. End of the year, he moved to off-campus apartment in a walk-in closet, raised from the crickets moulin rouge and mealworm. "I feed them a sufficient amount of oatmeal or other grains, but also with apples and carrots to them hydrated. Worms grown very fat." When the order came, he took to kill insects and dried, then sealed sale.
Despite the growing group of insect lovers, they still had to face questioning from official and unofficial. 2008, Barcelona Boquería market, a shop selling edible insects of public health department was closed. Although the British Food Standards Agency (UK Food Standards Agency, FSA) on insect protein powder made from carefully the green light, but they seem to think that insects eat is still a distant massive topic. In the 2011 report, they recognized the commercial potential moulin rouge of insect protein moulin rouge products, but also stressed that sources of raw materials must be certified.
In fact, in Copenhagen, renowned Michelin restaurant moulin rouge Noma chef René Redzepi has been working on developing insect primarily a seasonal menu. They Nordic food laboratories (Nordic Food Lab) just received 400,000 from the Environmental Protection Fund donations used to develop "insect food more delicious." Recent achievements is called "Gorilla Stick" (chimp stick) foods, shaved rod dipped in honey, licorice root, and then wrapped fruits, grains, leaves, flowers, and ants. Originally designed, is to convey such an idea: Since humans too primates, why not like our gorilla cousins did enjoy the taste of ants do?
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