Those who’ve shared our work
23.04.18 DK folkeskolen.dk: Forsker til elever: “smag på insekter”
01.04.18 EN n by Norwegian: Flavours of the future / we can see the bigger picture
02.03.18 CA Travelling Foodie: Montreal en Lumiere 2018: Why It’s A Festival For Foodies
07.02.18 UK The drinks business: Carlsberg and Nordic food lab release high-end beers for top Danish restaurants
29.01.18 HK Metro Pop (Hong Kong): Eating insects in the future
10.10.17 JP AXIS: Pursuing diversity in food through collaboration between scientists and chefs
26.09.17 US The New York Times: Review: ‘Bugs,’ Is a Culinary Adventure. Insects Never Looked so Yummy.
30.08.17 US Forbes: Most Of The World Eats Bugs; The Nordic Food Lab Thinks You Should, Too
27.05.17 UK Pebble Magazine: Are insects the new sushi?
24.05.17 UK Independent: How eating giant hornets and cheese with larvae could solve the global food crisis
18.05.17 UK Fine Dining Lovers: THE CATASTROPHIC MEAL: IS THIS THE FUTURE FOOD?
13.05.17 NZ Newstalk ZB: Could bugs be the answer to global hunger?
06.05.17 IT Milano Design Film Festival Video Magazine: Gli Insetti come nutrimento del futuro
01.05.17 UK In good taste: Review: On eating insect
30.04.17 US Forbes: Why Eating Insects May Not Be As Sustainable As It Seems
00.00.17 ES Tapas: Esta es la cocina donde viven los bichos
00.00.17 UK Billionaire: The Insectivore’s Dilemma
00.12.16 ES Cocina Semana: El Sabor De Los Bichos
19.8.16 IT Fine dining Lovers: RANCIDITÀ IN CUCINA: DA ERRORE A (BUONA) OPPORTUNITÀ
18.8.16 UK Fine Dining Lovers: RANCIDITY: IT’S ALL A MATTER OF TASTE
21.7.16 IT La Stampa: Un mondo di insetti
2016 UK Tedxluiss: Why we love to eat bugs and why you should too
10.6.16 UK VICE: Why the Future of Food is Bugs
4.6.16 IT Repubblica: Insetti a colazione e banconote da 21: le sfide del mondo di domani
3.6.16 UK Haute de Gamme: My favourite flavour
28.4.16 UK Paste: Save the Bees or Eat the Bees?
28.4.16 UK Inverse: What Eating Bugs Won’t Save Us, but Letting Them Chew Up Awful Food Systems Will
28.4.16 US Break Thru Radio: When Insects Become A Delicacy
26.4.16 US Huffington Post: Bugs, or Help! Mama’s Cooking with Larvae
25.4.16 US Triple Motion: Escamoles (Ant Larvae) Ice Cream
25.4.16 US The Film Stage: BUGS—Tribeca 2016 Review
21.4.16 DK Munchies: Vi serverede skovmyrer og voksmøl på kokkeskolen Le Cordon Bleu
17.4.16 UK The Upcoming: Bugs
15.4.16 US Scientific American: Science at the 2016 Tribeca Film Festival and Beyond
12.4.16 US Bugible: REINVENTING ENTOMOPHAGY FOR THE 21ST CENTURY
07.4.16 US NPR: ‘Bugs’ On Film: Digging Into Insect Cuisine
06.4.16 DK Euroman: Gastronomer vil have dig til at drikke gin med myrer og spise tacos med larver
06.4.16 DK Munchies: Da flettet lammetarm og indvolde-ost fandt vej til det nordiske køkken
02.4.16 IT Algheroeco: Thiesi: grande successo per Manos in Pasta 2016
29.3.16 IT La Nuova:Un premio per lo chef Roberto Flore
22.3.16 IT Blog di Lifestyle: Novel food, prodotti alimentari insoliti
22.3.16 IT Sasari Notizie: A Sergio Mei e Roberto Flore l’Oscar del Saper fare di Manos in Pasta 2016
22.3.16 IT Bentos: Lo chef di Seneghe Roberto Flore tra i vincitori dell’Oscar del Saper fare di Manos in Pasta
2016 Rolf Theuerkauf & Benny Gade: Biavl: bier, blomster og honning (Beekeeping: bees, flowers, and honey)
27.1.16 US Huffington Post: Reinventing Entomophagy for the 21st Century
18.1.16 FI Sydan, Finland: Muurahaisia lautaselle ja muita ehdotuksia
13.1.16 ES Culinary Interaction: Roberto Flore: “Respetando el mundo de los otros, encuentras un sitio para el tuyo”
10.1.16 EN Culinary Interaction: NORDIC FOOD LAB: THREE-WAY GASTRONOMIC RESEARCH
2015 UK Hot Rum Cow: From cocktail to cockroach
13.11.15 US National Geographic: Beyond Taste Buds: The Science of Delicious
22.10.15 IE Irishtimes: Select: Feed on history, news and ideas with food podcasts
3.9.15 UK BBC Radio 4: FutureProofing [from 25:42]
1.9.15 IT Fine Dining Lovers: Join us inside the Nordic Food Lab
23.6.15 US Forbes: Your Ant-Infused Gin Is Now Being Served
6.2015 AT PM: Ameisen? Köstlich!
June 2015 CA Bouffe: L’internet à la rescousse
29.5.15 US Bon Appétit: The Best Food Podcasts
26.5.15 US Adweek: Each Bottle of This Gin is Flavored With the Venom and Pheromones of 62 Ants
25.5.15 UK NewsTalk: Weepy crawlies: There’s a new ant-flavoured gin on the market
20.5.15 US Huffington Post: For $300, You Can Drink Gin Made From The Bodies Of Foraged Ants
20.5.15 NI Information Nigeria: Read Of The ‘Anty Gin’ – The Gin Made Out Of Ants
20.5.15 US Food World News: Gin Made With Ants: UK Distillery creates Anty Gin, Made With 62 Ants!
20.5.15 UK Beverage Daily: Gin made with ants: Distillery adds new dimension to insect potential
20.5.15 MY Malay Mail Online: Why some Danish chefs are growing irritated of the ‘New Nordic Cuisine’ label
May 2015 DE Die Zeit: Unser Geheimnisvolles Ich, Band 1 – Das Welt im Kopf [retrospective, pp115-124]
19.5.15 UK Homemade: This one-of-a-kind gin is made from actual ants
19.5.15 US Oddity Central: Anty Gin – World’s First Gin Made Using Ants
19.5.15 UK The Telegraph: Anyone for ant-flavoured gin?
19.5.15 UK VICE Munchies: Gin and Tonic Tastes Better with Ants
18.5.15 UK Metro: Introducing Anty Gin – it’s gin flavoured with “the essence of ants”
15.5.15 UK MailOnline: British distiller creates Anty Gin, world’s first gin with ants
10.5.15 US Palate Press: Wine needs a Nordic Food Lab
25.4.15 PT Publico: Há mais mundo para comer? Claro que sim, dizem Josh e Roberto
2.4.15 US Fine Dining Lovers: Nordic Food Lab Radio: Eating Insects and the Rise of Seaweed
26.3.15 DK Børsen: Madforskerne har fået et nyt tempel [recipes] [pdf]
25.3.15 US IBM People for Smarter Cities: Nordic Food Lab: On a Quest for Deliciousness
3.3.15 DK FOOD news: Meet the team behind Nordic Food Lab
2.3.15 US Eater: Nordic Food Lab’s Radio Station
2.3.15 DK Videnskab.dk: Forskere og kokke: Sådan opnår du den perfekte velsmag
2.3.15 DK Smag for Livet: Teorien bag velsmag: Sådan smager det, når englene synger
2.3.15 DK Det Natur- og Videnskabelige Fakultet: FOOD præsenterede kokke for eksklusivt insekt-køkken
20.2.15 US The New York Times: Ant Gin, Cricket Soup: Bugs crawl onto menu at Cordon Bleu
20.2.15 TH Associated Press: Ant Gin, Cricket Soup: Bugs crawl onto menu at Cordon Bleu
16.2.15 DK Politiken: Din mad smager bedre med tungt bestik
12.2.15 IT Fine Dining Lovers: Food Shots from Identità Golose Milan 2015
10.2.15 IT Identità Golose: I soli estremisti che ci piacciono
2.2.15 BR Continente: Vai uma baratinha crocante aí?
23.1.15 UK The Spirits Business: Top 50 Innovative Spirit Launches of 2015
18.12.14 US Food Hacks: The Wonders of Black Garlic
Dec 2014 CH Beobachtur Natur: Die Zitrusnote der Ameisen (The citrus note of ants) [pdf]
Dec 2014 NZ Otago Museum: Bugs: The Mega World of Minibeasts [release]
1.12.14 UK The Spirits Business: Top 10 spirit launches in November 2014
Dec 2014 NO NORD no. 5: Fremtidens Kjøkken [pp91-97]
10.11.14 AUS Gizmodo Australia: Are Insects The Future Of Food?
Nov 2014 JP Nordic Courier: How the danes discovered seaweed
30.10.14 UK The Guardian: How insects could feed the world
30.10.14 AU Dänemark in Österreich: Neue Nordische Küche
29.10.14 UK The Guardian: Baking with blood: homemade Halloween treats
17.10.14 USA GOOD: Everything you need to know about cooking with blood
15.10.14 UK New Statesman: Lovely grub: are insects the future of food?
14.10.14 USA Ars Technica: Lovely grub: are insects the future of food?
14.10.14 USA Gizmodo: Are Insects the Future of Food?
14.10.14 UK BBC: Could insects be the wonder food of the future? [republished from Mosaic]
14.10.14 UK Mosaic: Lovely grub: are insects the future of food?
+ Extra features: 1. recipes. 2. ethics of insect farming. 3. potential of semi-cultivation.
13.10.14 DK NetAvisen: Danskerne gider ikke spise kakerlakker
3.10.14 USA MIT Technology Review: Fun with Food: One Lab’s Quixotic Quest for New Flavours
Oct 2014 IN Elle India: Food crawl [print]
29.9.14 DE Stadt Land Food: Officially, I’m a ‘Researcher’… Interview with Nordic Food Lab
25.9.14 USA Huffington Post: Casu Marzu and Nordic Food
Sept/Oct 2014 UK Bitten: Dane Law: What new nordic cooking can teach us all [pp 14-16]
10.9.14 USA Yale Daily News: Evans talks Nordic Food Lab [photos]
27.8.14 IT Identità Golose: The Nordic Food Lab and I, pt.2
26.8.14 USA Eater: Hangover Observations from MAD4 in Copenhagen
26.8.14 IT Identità Golose: The Nordic Food Lab and I
19.8.14 USA Scientific American: Metamorphosis: Changing Perceptions and Approaches Surrounding Entomophagy
Aug 2014 CA L’Actualité: Les insectes dans notre assiette!
17.7.14 DK Børsen: Jacobsens nordiske flirt
14.7.14 USA Eater National: Flore Named Nordic Food Lab Chef
10.6.14 IT Fine Dining Lovers: Meet the Nordic Food Lab’s new Head Chef
June 2014 GR the Foodie: Nordic Food Lab: Είναι τα μυρμήγκια το νέο φουα γκρα (Are ants the new foie gras?) [pp 18-21]
31.5.14 AU The Sydney Morning Herald: No need to bug out as insects move from being a fringe food
23.5.14 USA New Scientist: Six legs tasty: First edible insect farm opens in US
23.5.14 UK Sustainable Food Trust: Our views on the news
23.5.14 UK Sustainable Food Trust: Fermenting the future at Ballymaloe
22.5.14 DK TV2: Frihuset
22.5.14 USA SciLogs: Observing Scientific Conferences as an Outsider: “Insects to Feed the World”
20.5.14 UK The Guardian: Foodies unite: insects should be more food than fad
17.5.14 SE Swedish International Agricultural Network Initiative: Entomophagy, Environmental Impact and Standing Ovations – The Third and Final day of the Insect Conference
17.5.14 NL de Verdieping Trouw: Lekker, zo’n sprinkhaan, maar hoe maak je hem klaar?
15.5.14 JP Charlotte Payne: Insects to Feed the World Conference: Insect Foods
15.5.14 USA Phys.org: Nordic Food Lab to serve insect snacks at first global conference on edible insects
12.5.14 NL FoodNieuws: Nordic Food Lab presenteert insectengerechten op eerste wereldconferentie Eetbare insecten
9.5.14 NL Food Film Festival: Gastronomy of the bug
29.4.14 FR France Info: Danemark: un laboratoire de recherche sur la gastronomie
24.4.14 UK/USA VICE Munchies: You Should Be Cooking with Blood
12.4.14 UK The Observer Food Monthly: ‘#1 – Cooking with Blood’ in The OFM 50: our favourite foods, recipes, restaurants, and more
12.4.14 IN The Hindu: Bite into a bug
6.4.14 USA Molecular Recipes: Nordic Food Lab: In Pursuit of Deliciousness
4.4.14 USA Yale Herald: Sitting down with Josh Evans
3.4.14 DK Politiken: Insekter: flyvende føde eller fluer i suppen?
26.3.14 USA Fast Company: Inside the Emerging World of Insect Cuisine
6.3.14 IT Gazzetta Gastronomica: Nordic Food Lab: Where the wild things are
3.3.14 UK School of Advanced Study, University of London: Virtues of the Table: Ethical issues raised by food choices
3.3.14 SE YLE: Vi borde prata om Europa
28.2.13 DK DR: Orientering [radio]
18.2.14 FR RFI: On fait un saut dans le futur, en quelques dizaines des années [radio, 3rd segment]
26.1.14 UK The Times: Pig’s blood ice cream? Why chefs are seeing red
25.1.14 DK MADFeed: VICE and MAD present “The Dream Haggis” [2 videos]
25.1.14 USA VICE: How to Make Haggis
15.1.14 USA NPR: New Nordic Food Gods Loosen Up on Strictly Nordic Cuisine
2.1.14 FR Gastronomie Magazine: Cuisine et Expériences au Nordic Food Lab [pdf one two]
Jan 2014 USA American Society for Microbiology, Microbe Magazine: Chefs and Microbiologists Break Bread Anew [print]
13.1.14 DK Aftenshowet: Blod i madlavning
12.1.14 UK The Independent: Gone right off eggs? Try blood [pdf]
9.1.14 DK Politikken: Forskere experimenterer: laver marengs med svineblod i stedet for æg
8.1.14 UK Plate: Biting into quail heads and raiding African beehives with Nordic Food Lab’s Ben Reade
27.12.13 DK Weekendavisen: Noget i gære [print]
Dec 2013 The Lost Lectures: Ben Reade: In Pursuit of Deliciousness [video]
Dec 2013 Non-Wood Forest Products (NWFP) Update (FAO): Nordic Food Lab: Pursuing flavour, biocultural diversity and sustainability
Dec 2013 USA Heritage Radio Network: Bugs: Food of the Future
Dec 2013 Fine Dining Lovers (via TEDxTalks): Triumphs of a Delicious Revolution [on youtube]
Nov 2013 DK Meyers: Velsmag, Forskning, og Fermentering – når køkkenet bliver et laboratorium [print]
20.10.13 USA Culinary Institute of America: The Nordic Food Lab
Oct 2013 USA Wired: Moldy, Delicious [print]
Oct 2013 UK BBC: Valentine Warner Eats Scandinavia
6.10.13 USA CNN: Anthony Bourdain – Parts Unknown
4.10.13 DE ZDF : Krabbelnde Köstlichkeiten
30.9.13 UK Herald Scotland: The global food industry is a beast that’s out of control
3.9.13 DK Aftenshowet på DR1: De danske madvaner gennem tiden
Sept 2013 Danmarks Biavler Forenings: ‘Tidsskrift For Biavl’ 9: Bilarver På Menuen Hos Nordic Food Lab [print]
Fall 2013 DE/BE DAMn˚ Magazine: Food From Scratch – Everything is possible [print]
Aug 2013 UK Hannah Tranter MSc: Insects Creeping into English Diets: Introducing Entomophagy to School Children in a Provincial Town [print]
30.8.13 USA CNN: Grasshoppers on the menu
19.08.13 DE Rolling Pin: Fäulnis ist die Zukunft [print]
16.8.13 DK Weekendavisen: Fra småkravl til delikatesse [print]
10.8.13 UK Edinburgh News: Bugs yummy: take insects eating to the masses
5.8.13 UK The Guardian : Grub’s up: can insects feed the world?
2.8.13 CH Le Temps: Un bateau-laboratoire pour explorer les frontiers de la cuisine + [photos]
2.8.13 MX Reforma: Los Bichos Invaden La Cocina
19.7.13 IN FirstPost: Why fine dining could soon mean sattu and insects
15.7.13 UK Herald Scotland: Inside Track: Insects on the menu
11.7.13 UK The Scottish Sun: Tuck in… grub’s up and Ben says it’s good for you
10.7.13 UK New Scientist: Bug Mac and flies: Are insects really food’s future? + [video]
July 2013 NO Norwegian Air Magazine: Just Eat It
28.6.13 UK The Guardian : Grasshopper breeder up for design award and educating Western palates
June 2013 UK Cereal Magazine : Insect Gastronomy – exploring taste, scent, and texture
15.6.13 NL Volkskrant Magazine: Wilder Dan Wild
10.6.13 UK Wolf Magazine: cereal killing
4.6.14 USA Scientific American Blog: Rub a Dub Dub, Is It Time to Eat Grubs?
20.5.13 UK British Medical Journal: Slip an extra locust on the barbie?
17.5.13 USA Science Magazine: Following the Flavour
15.5.13 USA Grub Street: René Redzepi Makes Unprecedented Push for Insect Gastronomy
14.5.13 UK Journal of Wild Culture: Exploring the Deliciousness of Insects
10.5.13 UK Monocle Radio: The Menu, episode 82
9.5.13 UK The Guardian: Cooking with insects – a minibeast maxifeast
9.5.13 UK Nowness: Nordic Food Lab x Pestival [slideshow]
6.5.13 UK BBC News Europe: Insects source of protein instead of meat
4.3.13 UK Eat This Podcast: Bog Butter
28.2.13 JP NHK: “UMAMI”が世界を制す!? 発見 驚きのパワー (“‘Umami’ conquers the world?! Discover the power of surprise”)
12.2.13 USA Smart Planet: In Copenhagen, daring to innovate on the plate
16.1.13 UK Wolf Magazine: it’s all going off
16.1.13 CA Radio-Canada: Bien dans son assiette – Le Nordic Food Lab
11.1.13 UK Sustainable Food Trust: Exploring Deliciousness
9.1.13 NO Khymos: Nordic food lab
Winter 2012 UK Cereal Magazine, vol. 1: All Aboard the Food Lab
1.11.12 USA Hemispheres Magazine: Weird Science
22.10.12 USA Bon Appétit blog: The Nordic Food Lab Is Making Submarine Sauerkraut
16.9.12 USA National Public Radio: Nordic Cuisine: Moving Beyond The Meatballs And Pickled Fish
12.9.12 USA The Washington Post: In Copenhagen, Noma restaurant offers food for thought
12.9.12 Fine Dining Lovers: Guidelines for Foraging from Nordic Food Lab
8.9.12 UK Herald Scotland: The Scots chef at the cutting edge of food technology
7.9.12 UK The Independent: ‘Waiter, there’s a fly in my soup’: Insects as food are more than just a gastronomic gimmick
+ video
5.9.12 USA Science Fare: Nordic Food Lab’s Ben Reade on microbiology, eating insects, and the pursuit of deliciousness
5.9.12 NO The Kavli Prize Lectures: Delineating the edible and inedible
Sept 2012 DK Bright Now: Noma’s arc
Summer 2012 Four Magazine: Wild Things
25.7.12 MX El Universal: Se hace ojo de hormiga
18.7.12 UK Food Republic: Oxford Symposium Takes On All Things Wrapped And Stuffed
17.7.12 AU The Age: A taste of MADness
15.7.12 US Wall Street Journal: Inside the Food Madhouse
2.7.12 DK MAD Symposium: Delineating the edible and inedible
8.5.12 USA Science and Food, UCLA: The Exploration of Deliciousness
+ video [Eater] [LA Weekly]
23.4.12 DK Politiken: Her jagter de en dansk fisksovs [‘Here they hunt a Danish fish sauce’]
28.3.12 DK Videnskab: Dansk tang er fuld af umami [‘Danish seaweed is full of umami’]
21.3.12 DK Flavour Journal: Seaweeds for umami flavour in the New Nordic Cuisine
28.2.12 USA Smithsonian Food&Think blog: Fish Sauce, Ketchup and the Rewilding of Our Food
27.2.12 DE Die Zeit: Auf den Geschmack Gekomme