Bugs opens 9/27 at Film Forum in NYC before expanding to select cities.<br />
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Equal parts travelogue, nature documentary, food porn and political treatise, Bugs makes a convincing argument for the inherent flavor of insects and raises unexpected and important questions about the future of our food culture along the way. With global food shortages on the horizon, forward-thinking chefs, environmentalists and food scientists are turning toward an unexpected source of protein: insects. For three years, a cast of charming and brave food adventurers from the Nordic Food Lab traveled the world—from Europe to Australia, Mexico, Kenya, Japan and beyond—to learn what some of the two billion people who already eat insects had to say. Filmmaker Andreas Johnsen followed them as they foraged, farmed, cooked and tasted everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. Bugs is an artful, thoughtful and entertaining introduction to insect cuisine.<i class="fa fa-language transViewIcon clickable" title="Translation"></i>
Bugs opens 9/27 at Film Forum in NYC before expanding to select cities.
Equal parts travelogue, nature documentary, food porn and political treatise, Bugs makes a convincing argument for the inherent flavor of insects and raises unexpected and important questions about the future of our food culture along the way. With global food shortages on the horizon, forward-thinking chefs, environmentalists and food scientists are turning toward an unexpected source of protein: insects. For three years, a cast of charming and brave food adventurers from the Nordic Food Lab traveled the world—from Europe to Australia, Mexico, Kenya, Japan and beyond—to learn what some of the two billion people who already eat insects had to say. Filmmaker Andreas Johnsen followed them as they foraged, farmed, cooked and tasted everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers. Bugs is an artful, thoughtful and entertaining introduction to insect cuisine.
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