To feed 10 billion by 2050, we know our food culture & consumer behavior has to change. Luckily we have examples of food culture changing, with foods like tomatoes, lobster, sushi & kale as examples of foods going from strange & undesirable to haute cuisine & kitchen staples. Why then has American food culture lost touch with insect ingredients when so many other cultures around the world still consider them a perfectly normal food?
Join an entrepreneur, chef & scientist to explore how insect ingredients are being positioned to consumers, in both whole & abstracted forms. How can the way a new or unusual food is prepared & served help us normalize & even enjoy something we might otherwise be hesitant hesitant to try, & sway the hearts, minds & even stomachs of today's consumers?
- Food cultures change over time; even sushi, raw fish, was once seen as dangerous in the US, but is now normalized . Can Insect Cuisine repeat this?
- How food is presented, and the ways in which we experience food with our five senses, influences the way we remember and recall the experience.
- How does the presentation of insect cuisine, as whole insects or abstracted in familiar foods, change the way people approach a new and novel dish?
- Joseph Yoon, Owner and Chef, Brooklyn Bugs
- Sarah Schlafly, CEO, Mighty Cricket
- Jessica Ware, Associate Curator of Invertebrate Zoology, American Museum of Natural History
- Arnold Van Huis, Tropical Entomologist - Emeritus Professor, Wageningen University
Robert Nathan Allen, Executive Director, Little Herds
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