Nordic Food Lab
Nordic Food Lab

Of the three major documentaries about edible insects presently making the rounds (Bugs on the Menu, Bugs, and The Gateway Bug), Bugs is probably the most ambitious and, without question, the most eloquent of the lot. The one hour-plus video chronicles the efforts of a team of culinary hotshots from Copenhagen-based Nordic Food Lab as they shop for grasshoppers in Mexico, harvest termites in Kenya, sample giant wasps in Japan, and, of course, experiment in their own hi-tech kitchen—all with fierce dedication to finding the best ways of bringing insects and their kin to the tables of Western epicures. For forward-thinking foodies, Bugs is not to be missed. Nor is On Eating Insects: Essays, Stories and Recipes by Nordic Food Lab and Joshua Evans, released in 2017 as a companion to the film. Bug appetit!

David George Gordon is the Bug Chef. You can read about his work and ideas in Charles Mudede's feature "Why Are People So Weird About Eating Bugs?" For more information about Bugs, see Movie Times.