Will we begin seeing insects on the menu in the near future? The Nordic Food Lab in Copenhagen (started by Noma head chef Rene Redzepi) seems to think so.
Back in September 2012, Nick Baines met with the Nordic Food Lab to discover that insects as food is not merely viewed as a means of survival but is considered a serious ingredient in modern gastronomy. What are your thoughts? You can read the full article from the Independent here.
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