Video of our presentation at MAD 2: Delineating the Edible and Inedible
by Josh Evans. The full video of Lars and Mark’s presentation at MAD in July. https://vimeo.com/48727169 What it’s all about (a summary from our first post): “How do you take something ‘inedible’, like an insect, and bring it into the category of the edible? One of the many powers of cooking, and science in general, is that it can bring us into a new understanding and appreciation of the world. Instead of serving a cricket whole on a plate, as other attempts at normalising entomophagy have done, in this case it is more effective to transform the raw material into something that will be recognised as delicious before edibility is even raised as an issue. If it looks and smells and tastes delicious, it must be edible, right? This is our strategy: instead of accepting, as contemporary culture does, that something must be edible before it can be delicious, we … Read more