Insects au gratin

Walters, Peter; Spears, K; Kupfer, P; Soars, Susana

Abstract

Insects Au Gratin looks for new ways of consuming insects and debates the nutritive and environmental aspects of insects as human food. By combining entomophagy with emerging 3D food printing technologies, the project encourages eaters to consider more sustainable ways of eating. Included in the exhibition Edible - The Taste of Things to Come and curated by Cat Kramer and Zack Denfeld from the Centre for Genomic Gastronomy, the show unites artists, scientists, and restauranteurs to challenge our perception of what "edible" really means. All of the pieces explore how people reshape the planet through the food choices that they make.

The project has been developed in collaboration with:
Food Bioscience Department (Dr. Kenneth Spears) at London South Bank University, Centre for Fine Print Research, UWE, Bristol (Dr. Peter Walters) and Pestival Steak Studio (Penelope Kupfer). Supported by the Wellcome Trust.

• Physical Artefact Type: Artefact
• Publicly Available Date: Jun 8, 2019
• Keywords: 3D print, entomophagy, sustainable food sources
• Public URL: https://uwe-repository.worktribe.com/output/956233
• Publisher URL: http://sciencegallery.com/edible/technology/insects-au-gratin
• Related Public URLs: http://www.wired.co.uk/news/archive/2012-02/08/edible-exhibition-science-gallery; http://www.newscientist.com/blogs/culturelab/2012/02/future-food-glowing-sushi-and-3d-printed-cricket-nuggets.html; http://www.susanasoares.com/index.php?id=12&tx_ttnews[tt_news]=6&cHash=964e22d3e841a012146b393998fc5124