- Thursday March 2, 2017 at 9:30PM
- Wednesday March 8, 2017 at 9:30PM
Insects as food is a hot topic. Since the UN recommended edible insects as a resource to combat world hunger, they have been heralded for their taste by cooks and gastronomes, for their low ecological impact by environmentalists, and for their nutritional content by public health scientists. The Nordic Food Lab sends a chef and a food-science researcher around the world to investigate cultures and establishments that serve meals containing insects.
This screening is part of the larger thematic series: