{"id":969,"date":"2021-08-11T22:56:22","date_gmt":"2021-08-11T22:56:22","guid":{"rendered":"https:\/\/nordicfoodlab.org\/?page_id=969"},"modified":"2021-08-11T22:56:40","modified_gmt":"2021-08-11T22:56:40","slug":"press","status":"publish","type":"page","link":"https:\/\/nordicfoodlab.org\/press\/","title":{"rendered":"Press"},"content":{"rendered":"\n


<\/a><\/p>\n\n\n\n

Those who’ve shared our work<\/h2>\n\n\n\n

23.04.18 DK folkeskolen.dk<\/strong>: Forsker til elever: “smag p\u00e5 insekter”<\/a><\/p>\n\n\n\n

01.04.18 EN n by Norwegian:<\/strong> F<\/a>lavours of the future \/ we can see the bigger picture<\/a><\/p>\n\n\n\n

02.03.18 CA Travelling Foodie:<\/strong> Montreal en Lumiere 2018: Why It’s A Festival For Foodies<\/a><\/p>\n\n\n\n

07.02.18 UK The drinks business: <\/strong>Carlsberg and Nordic food lab release high-end beers for top Danish restaurants<\/a><\/p>\n\n\n\n

29.01.18 HK Metro Pop (Hong Kong): <\/strong>Eating insects in the future<\/a><\/p>\n\n\n\n

10.10.17 JP AXIS:<\/strong> Pursuing diversity in food through collaboration between scientists and chefs<\/a><\/p>\n\n\n\n

26.09.17 US The New York Times:<\/strong> Review: \u2018Bugs,\u2019 Is a Culinary Adventure. Insects Never Looked so Yummy.<\/a><\/p>\n\n\n\n

30.08.17 US Forbes:<\/strong> Most Of The World Eats Bugs; The Nordic Food Lab Thinks You Should, Too<\/a><\/p>\n\n\n\n

27.05.17 UK Pebble Magazine: <\/strong>Are insects the new sushi?<\/a><\/p>\n\n\n\n

24.05.17 UK Independent:<\/strong> How eating giant hornets and cheese with larvae could solve the global food crisis<\/a><\/p>\n\n\n\n

18.05.17 UK   Fine Dining Lover<\/strong>s:<\/strong> THE CATASTROPHIC MEAL: IS THIS THE FUTURE FOOD?<\/a><\/p>\n\n\n\n

13.05.17 NZ Newstalk ZB<\/strong>:<\/strong> Could bugs be the answer to global hunger?  <\/p>\n\n\n\n

06.05.17  IT   Milano Design Film Festival Video Magazine:<\/strong> Gli Insetti come nutrimento del futuro<\/a><\/p>\n\n\n\n

01.05.17 UK In good taste: <\/strong>Review: On eating insect<\/a><\/p>\n\n\n\n

30.04.17 US Forbes: <\/strong>Why Eating Insects May Not Be As Sustainable As It Seems<\/a><\/p>\n\n\n\n

00.00.17 ES Tapas:<\/strong> Esta es la cocina donde viven los bichos<\/a><\/p>\n\n\n\n

00.00.17 UK Billionaire:<\/strong> The Insectivore’s Dilemma<\/a><\/p>\n\n\n\n

00.12.16 ES   Cocina Semana:<\/strong> El Sabor De Los Bichos<\/a><\/p>\n\n\n\n

19.8.16 IT Fine dining Lovers:<\/strong> RANCIDIT\u00c0 IN CUCINA: DA ERRORE A (BUONA) OPPORTUNIT\u00c0<\/a><\/p>\n\n\n\n

18.8.16 UK  Fine Dining Lovers: <\/strong>RANCIDITY: IT’S ALL A MATTER OF TASTE<\/a><\/p>\n\n\n\n

21.7.16 IT  La Stampa:<\/strong> Un mondo di insetti<\/p>\n\n\n\n

2016 UK  Tedxluiss<\/strong>:<\/strong> Why we love to eat bugs and why you should too<\/p>\n\n\n\n

10.6.16  UK  VICE:<\/strong> Why the Future of Food is Bugs<\/a><\/p>\n\n\n\n

4.6.16 IT  Repubblica: <\/strong>Insetti a colazione e banconote da 21: le sfide del mondo di domani<\/a><\/p>\n\n\n\n

3.6.16 UK  Haute de Gamme: <\/strong>My favourite flavour<\/a><\/p>\n\n\n\n

28.4.16 UK  Paste:<\/strong> Save the Bees or Eat the Bees?<\/a><\/p>\n\n\n\n

28.4.16 UK  Inverse:<\/strong> What Eating Bugs Won’t Save Us, but Letting Them Chew Up Awful Food Systems Will<\/a><\/p>\n\n\n\n

28.4.16 US  Break Thru Radio:<\/strong> When Insects Become A Delicacy<\/a><\/p>\n\n\n\n

26.4.16 US  Huffington Post:<\/strong> Bugs, or Help! Mama’s Cooking with Larvae<\/a><\/p>\n\n\n\n

25.4.16 US  Triple Motion: <\/strong>Escamoles (Ant Larvae) Ice Cream<\/a><\/p>\n\n\n\n

25.4.16 US  The Film Stage:<\/strong> BUGS\u2014Tribeca 2016 Review<\/a><\/p>\n\n\n\n

21.4.16 DK  Munchies: <\/strong>Vi serverede skovmyrer og voksm\u00f8l p\u00e5 kokkeskolen Le Cordon Bleu<\/a><\/p>\n\n\n\n

17.4.16 UK  The Upcoming: <\/strong>Bugs<\/a><\/p>\n\n\n\n

15.4.16 US  Scientific American:<\/strong> Science at the 2016 Tribeca Film Festival and Beyond<\/a><\/p>\n\n\n\n

12.4.16 US  Bugible<\/strong>: REINVENTING ENTOMOPHAGY FOR THE 21ST CENTURY<\/a><\/p>\n\n\n\n

07.4.16 US  NPR:<\/strong> ‘Bugs’ On Film: Digging Into Insect Cuisine<\/a><\/p>\n\n\n\n

06.4.16 DK Euroman: <\/strong>Gastronomer vil have dig til at drikke gin med myrer og spise tacos med larver<\/a><\/p>\n\n\n\n

06.4.16 DK  Munchies<\/strong>: Da flettet lammetarm og indvolde-ost fandt vej til det nordiske k\u00f8kken<\/a><\/p>\n\n\n\n

02.4.16 IT  Algheroeco: <\/strong>Thiesi: grande successo per Manos in Pasta 2016<\/a><\/p>\n\n\n\n

29.3.16 IT  La Nuova:<\/strong>Un premio per lo chef Roberto Flore<\/a><\/p>\n\n\n\n

22.3.16 IT  Blog di Lifestyle:<\/strong> Novel food, prodotti alimentari insoliti<\/a><\/p>\n\n\n\n

22.3.16 IT  Sasari Notizie:<\/strong> A Sergio Mei e Roberto Flore l\u2019Oscar del Saper fare di Manos in Pasta 2016<\/a><\/p>\n\n\n\n

22.3.16 IT  Bentos: <\/strong>Lo chef di Seneghe Roberto Flore tra i vincitori dell\u2019Oscar del Saper fare di Manos in Pasta<\/a><\/p>\n\n\n\n

2016   Rolf Theuerkauf & Benny Gade:<\/strong> Biavl: bier, blomster og honning (Beekeeping: bees, flowers, and honey)<\/p>\n\n\n\n

27.1.16 US  Huffington Post: <\/strong>Reinventing Entomophagy for the 21st Century<\/a><\/p>\n\n\n\n

18.1.16 FI  Sydan, Finland:<\/strong> Muurahaisia lautaselle ja muita ehdotuksia<\/p>\n\n\n\n

13.1.16 ES  Culinary Interaction: <\/strong>Roberto Flore: \u201cRespetando el mundo de los otros, encuentras un sitio para el tuyo\u201d<\/a><\/p>\n\n\n\n

10.1.16 EN  Culinary Interaction: <\/strong>NORDIC FOOD LAB: THREE-WAY GASTRONOMIC RESEARCH<\/a><\/p>\n\n\n\n

2015 UK   Hot Rum Cow:<\/strong> From cocktail to cockroach<\/p>\n\n\n\n

13.11.15 US   National Geographic:<\/strong> Beyond Taste Buds: The Science of Delicious<\/a><\/p>\n\n\n\n

22.10.15 IE   Irishtimes:<\/strong> Select: Feed on history, news and ideas with food podcasts<\/a><\/p>\n\n\n\n

3.9.15 UK   BBC Radio 4:<\/strong> FutureProofing [from 25:42]<\/a><\/p>\n\n\n\n

1.9.15 IT   Fine Dining Lovers: <\/strong>Join us inside the Nordic Food Lab<\/a><\/p>\n\n\n\n

23.6.15 US   Forbes:<\/strong> Your Ant-Infused Gin Is Now Being Served<\/a><\/p>\n\n\n\n

6.2015 AT   PM:<\/strong> Ameisen? K\u00f6stlich!<\/a><\/p>\n\n\n\n

June 2015 CA   Bouffe<\/strong>:<\/strong> L’internet \u00e0 la rescousse<\/a><\/p>\n\n\n\n

29.5.15 US   Bon App\u00e9tit:<\/strong> The Best Food Podcasts<\/a><\/p>\n\n\n\n

26.5.15 US   Adweek: <\/strong>Each Bottle of This Gin is Flavored With the Venom and Pheromones of 62 Ants<\/a><\/p>\n\n\n\n

25.5.15 UK   NewsTalk:<\/strong> Weepy crawlies: There’s a new ant-flavoured gin on the market<\/p>\n\n\n\n

20.5.15 US   Huffington Post: <\/strong>For $300, You Can Drink Gin Made From The Bodies Of Foraged Ants<\/a><\/p>\n\n\n\n

20.5.15 NI   Information Nigeria:<\/strong> Read Of The ‘Anty Gin’ \u2013 The Gin Made Out Of Ants<\/a><\/p>\n\n\n\n

20.5.15 US   Food World News:<\/strong> Gin Made With Ants: UK Distillery creates Anty Gin, Made With 62 Ants!<\/a><\/p>\n\n\n\n

20.5.15 UK   Beverage Daily:<\/strong> Gin made with ants: Distillery adds new dimension to insect potential<\/a><\/p>\n\n\n\n

20.5.15 MY   Malay Mail Online:<\/strong> Why some Danish chefs are growing irritated of the ‘New Nordic Cuisine’ label<\/a><\/p>\n\n\n\n

May 2015 DE   Die Zeit:<\/strong> Unser Geheimnisvolles Ich, Band 1 \u2013 Das Welt im Kopf<\/a> [retrospective, pp115-124]<\/p>\n\n\n\n

19.5.15 UK   Homemade:<\/strong> This one-of-a-kind gin is made from actual ants<\/p>\n\n\n\n

19.5.15 US   Oddity Central:<\/strong> Anty Gin – World’s First Gin Made Using Ants<\/a><\/p>\n\n\n\n

19.5.15 UK   The Telegraph:<\/strong> Anyone for ant-flavoured gin?<\/a><\/p>\n\n\n\n

19.5.15 UK   VICE Munchies:<\/strong> Gin and Tonic Tastes Better with Ants<\/a><\/p>\n\n\n\n

18.5.15 UK   Metro: <\/strong>Introducing Anty Gin \u2013 it’s gin flavoured with “the essence of ants”<\/a><\/p>\n\n\n\n

15.5.15 UK   MailOnline:<\/strong> British distiller creates Anty Gin, world’s first gin with ants<\/a><\/p>\n\n\n\n

10.5.15 US   Palate Press:<\/strong> Wine needs a Nordic Food Lab<\/a><\/p>\n\n\n\n

25.4.15 PT   Publico<\/strong>:<\/strong> H\u00e1 mais mundo para comer? Claro que sim, dizem Josh e Roberto<\/a><\/p>\n\n\n\n

2.4.15 US   Fine Dining Lovers:<\/strong> Nordic Food Lab Radio: Eating Insects and the Rise of Seaweed<\/a><\/p>\n\n\n\n

26.3.15 DK   B\u00f8rsen:<\/strong> Madforskerne har f\u00e5et et nyt tempel<\/a> [recipes] [pdf<\/a>]<\/p>\n\n\n\n

25.3.15 US   IBM People for Smarter Cities:<\/strong> Nordic Food Lab: On a Quest for Deliciousness<\/a><\/p>\n\n\n\n

3.3.15 DK   FOOD news:<\/strong> Meet the team behind Nordic Food Lab<\/p>\n\n\n\n

2.3.15 US   Eater:<\/strong> Nordic Food Lab’s Radio Station<\/a><\/p>\n\n\n\n

2.3.15 DK   Videnskab.dk:<\/strong> Forskere og kokke: S\u00e5dan opn\u00e5r du den perfekte velsmag<\/a><\/p>\n\n\n\n

2.3.15 DK   Smag for Livet:<\/strong> Teorien bag velsmag: S\u00e5dan smager det, n\u00e5r englene synger<\/p>\n\n\n\n

2.3.15 DK   Det Natur- og Videnskabelige Fakultet: <\/strong>FOOD pr\u00e6senterede kokke for eksklusivt insekt-k\u00f8kken<\/a><\/p>\n\n\n\n

20.2.15 US   The New York Times: <\/strong>Ant Gin, Cricket Soup: Bugs crawl onto menu at Cordon Bleu<\/p>\n\n\n\n

20.2.15 TH   Associated Press:<\/strong> Ant Gin, Cricket Soup: Bugs crawl onto menu at Cordon Bleu<\/p>\n\n\n\n

16.2.15 DK   Politiken: <\/strong>Din mad smager bedre med tungt bestik<\/a><\/p>\n\n\n\n

12.2.15 IT   Fine Dining Lovers:<\/strong> Food Shots from Identit\u00e0 Golose Milan 2015<\/a><\/p>\n\n\n\n

10.2.15 IT   Identit\u00e0 Golose: <\/strong>I soli estremisti che ci piacciono<\/a><\/p>\n\n\n\n

2.2.15 BR   Continente:<\/strong> Vai uma baratinha crocante a\u00ed?<\/a><\/p>\n\n\n\n

23.1.15 UK   The Spirits Business:<\/strong> Top 50 Innovative Spirit Launches of 2015<\/a><\/p>\n\n\n\n

18.12.14 US   Food Hacks:<\/strong> The Wonders of Black Garlic<\/a><\/p>\n\n\n\n

Dec 2014 CH   Beobachtur Natur:<\/strong> Die Zitrusnote der Ameisen (The citrus note of ants) [pdf<\/a>]<\/p>\n\n\n\n

Dec 2014 NZ   Otago Museum:<\/strong> Bugs: The Mega World of Minibeasts<\/a> [release]<\/p>\n\n\n\n

1.12.14 UK   The Spirits Business: <\/strong>Top 10 spirit launches in November 2014<\/a><\/p>\n\n\n\n

Dec 2014 NO   NORD no. 5:<\/strong> Fremtidens Kj\u00f8kken<\/a> [pp91-97]<\/p>\n\n\n\n

10.11.14 AUS   Gizmodo Australia: <\/strong>Are Insects The Future Of Food?<\/p>\n\n\n\n

Nov 2014 JP   Nordic Courier:<\/strong> How the danes discovered seaweed<\/a><\/p>\n\n\n\n

30.10.14 UK   The Guardian:<\/strong> How insects could feed the world<\/a><\/p>\n\n\n\n

30.10.14 AU   D\u00e4nemark in \u00d6sterreich:<\/strong> Neue Nordische K\u00fcche<\/p>\n\n\n\n

29.10.14 UK   The Guardian:<\/strong> Baking with blood: homemade Halloween treats<\/a><\/p>\n\n\n\n

17.10.14 USA   GOOD:<\/strong> Everything you need to know about cooking with blood<\/p>\n\n\n\n

15.10.14 UK   New Statesman:<\/strong> Lovely grub: are insects the future of food?<\/a><\/p>\n\n\n\n

14.10.14 USA   Ars Technica:<\/strong> Lovely grub: are insects the future of food?<\/a><\/p>\n\n\n\n

14.10.14 USA   Gizmodo:<\/strong> Are Insects the Future of Food?<\/a><\/p>\n\n\n\n

14.10.14 UK   BBC:<\/strong> Could insects be the wonder food of the future?<\/a> [republished from Mosaic]<\/p>\n\n\n\n

14.10.14 UK   Mosaic:<\/strong> Lovely grub: are insects the future of food?
+<\/a> Extra features: 1. recipes<\/a>. 2. ethics of insect farming<\/a>. 3. potential of semi-cultivation<\/a>.<\/p>\n\n\n\n

13.10.14 DK   NetAvisen:<\/strong> Danskerne gider ikke spise kakerlakker<\/a> <\/p>\n\n\n\n

3.10.14 USA   MIT Technology Review:<\/strong> Fun with Food: One Lab’s Quixotic Quest for New Flavours<\/p>\n\n\n\n

Oct 2014 IN   Elle India: <\/strong>Food crawl [print<\/a>]<\/p>\n\n\n\n

29.9.14 DE   Stadt Land Food:<\/strong> Officially, I’m a ‘Researcher’… Interview with Nordic Food Lab<\/p>\n\n\n\n

25.9.14 USA   Huffington Post:<\/strong> Casu Marzu and Nordic Food<\/a><\/p>\n\n\n\n

Sept\/Oct 2014 UK   Bitten:<\/strong> Dane Law: What new nordic cooking can teach us all<\/a> [pp 14-16]<\/p>\n\n\n\n

10.9.14 USA   Yale Daily News: <\/strong>Evans talks Nordic Food Lab<\/a> [photos]<\/p>\n\n\n\n

27.8.14 IT   Identit\u00e0 Golose:<\/strong> The Nordic Food Lab and I, pt.2<\/a><\/p>\n\n\n\n

26.8.14 USA   Eater:<\/strong> Hangover Observations from MAD4 in Copenhagen<\/a><\/p>\n\n\n\n

26.8.14 IT   Identit\u00e0 Golose:<\/strong> The Nordic Food Lab and I<\/a><\/p>\n\n\n\n

19.8.14 USA   Scientific American: <\/strong>Metamorphosis: Changing Perceptions and Approaches Surrounding Entomophagy<\/a><\/p>\n\n\n\n

Aug 2014 CA   L’Actualit\u00e9:<\/strong> Les insectes dans notre assiette!<\/a><\/p>\n\n\n\n

17.7.14 DK   B\u00f8rsen:<\/strong> Jacobsens nordiske flirt<\/a><\/p>\n\n\n\n

14.7.14 USA   Eater National: <\/strong>Flore Named Nordic Food Lab Chef<\/a><\/p>\n\n\n\n

10.6.14 IT   Fine Dining Lovers:<\/strong> Meet the Nordic Food Lab’s new Head Chef<\/a><\/p>\n\n\n\n

June 2014 GR   the Foodie:<\/strong> Nordic Food Lab: <\/a>\u0395\u03af\u03bd\u03b1\u03b9 \u03c4\u03b1 \u03bc\u03c5\u03c1\u03bc\u03ae\u03b3\u03ba\u03b9\u03b1 \u03c4\u03bf \u03bd\u03ad\u03bf \u03c6\u03bf\u03c5\u03b1 \u03b3\u03ba\u03c1\u03b1 (Are ants the new foie gras?) <\/a>[pp 18-21]<\/p>\n\n\n\n

31.5.14 AU   The Sydney Morning Herald:<\/strong> No need to bug out as insects move from being a fringe food<\/a><\/p>\n\n\n\n

23.5.14 USA   New Scientist:<\/strong> Six legs tasty: First edible insect farm opens in US<\/a><\/p>\n\n\n\n

23.5.14 UK   Sustainable Food Trust:<\/strong> Our views on the news<\/a><\/p>\n\n\n\n

23.5.14 UK   Sustainable Food Trust: <\/strong>Fermenting the future at Ballymaloe<\/a><\/p>\n\n\n\n

22.5.14 DK   TV2: <\/strong>Frihuset<\/p>\n\n\n\n

22.5.14 USA   SciLogs:<\/strong> Observing Scientific Conferences as an Outsider: \u200a\u201cInsects to Feed the World\u201d<\/a><\/p>\n\n\n\n

20.5.14 UK   The Guardian: <\/strong>Foodies unite: insects should be more food than fad<\/a><\/p>\n\n\n\n

17.5.14 SE   Swedish International Agricultural Network Initiative:<\/strong> Entomophagy, Environmental Impact and Standing Ovations \u2013 The Third and Final day of the Insect Conference<\/p>\n\n\n\n

17.5.14 NL   de Verdieping Trouw:<\/strong> Lekker, zo’n sprinkhaan, maar hoe maak je hem klaar?<\/a><\/p>\n\n\n\n

15.5.14 JP   Charlotte Payne:<\/strong> Insects to Feed the World Conference: Insect Foods<\/a><\/p>\n\n\n\n

15.5.14 USA   Phys.org:<\/strong> Nordic Food Lab to serve insect snacks at first global conference on edible insects<\/a><\/p>\n\n\n\n

12.5.14 NL   FoodNieuws:<\/strong> Nordic Food Lab presenteert insectengerechten op eerste wereldconferentie Eetbare insecten<\/a><\/p>\n\n\n\n

9.5.14 NL   Food Film Festival:<\/strong> Gastronomy of the bug<\/a><\/p>\n\n\n\n

29.4.14 FR   France Info:<\/strong> Danemark: un laboratoire de recherche sur la gastronomie<\/a><\/p>\n\n\n\n

24.4.14 UK\/USA   VICE Munchies: <\/strong>You Should Be Cooking with Blood<\/a><\/p>\n\n\n\n

12.4.14 UK   The Observer Food Monthly:<\/strong> ‘#1 – Cooking with Blood’ in The OFM 50: our favourite foods, recipes, restaurants, and more<\/a><\/p>\n\n\n\n

12.4.14 IN   The Hindu:<\/strong> Bite into a bug<\/a><\/p>\n\n\n\n

6.4.14 USA   Molecular Recipes:<\/strong> Nordic Food Lab: In Pursuit of Deliciousness<\/a><\/p>\n\n\n\n

4.4.14 USA   Yale Herald:<\/strong> Sitting down with Josh Evans<\/a><\/p>\n\n\n\n

3.4.14 DK   Politiken:<\/strong> Insekter: flyvende f\u00f8de eller fluer i suppen?<\/a><\/p>\n\n\n\n

26.3.14 USA   Fast Company:<\/strong> Inside the Emerging World of Insect Cuisine<\/a><\/p>\n\n\n\n

6.3.14 IT   Gazzetta Gastronomica:<\/strong> Nordic Food Lab: Where the wild things are<\/a><\/p>\n\n\n\n

3.3.14 UK   School of Advanced Study, University of London:<\/strong> Virtues of the Table: Ethical issues raised by food choices<\/a><\/p>\n\n\n\n

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3.3.14 SE   YLE:<\/strong> Vi borde prata om Europa <\/p>\n\n\n\n

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28.2.13 DK   DR: <\/strong>Orientering <\/a>[radio]<\/p>\n\n\n\n

18.2.14 FR   RFI:<\/strong> On fait un saut dans le futur, en quelques dizaines des ann\u00e9es<\/a> [radio, 3rd segment]<\/p>\n\n\n\n

26.1.14 UK   The Times:<\/strong> Pig’s blood ice cream? Why chefs are seeing red<\/a><\/p>\n\n\n\n

25.1.14 DK   MADFeed:<\/strong> VICE and MAD present “The Dream Haggis” [2 videos]<\/p>\n\n\n\n

25.1.14 USA   VICE:<\/strong> How to Make Haggis<\/p>\n\n\n\n

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15.1.14 USA   NPR<\/strong>: New Nordic Food Gods Loosen Up on Strictly Nordic Cuisine<\/a><\/p>\n\n\n\n

2.1.14 FR   Gastronomie Magazine:<\/strong> Cuisine et Exp\u00e9riences au Nordic Food Lab [pdf one<\/a> two<\/a>]<\/p>\n\n\n\n

Jan 2014 USA   American Society for Microbiology, Microbe Magazine<\/strong>: Chefs and Microbiologists Break Bread Anew<\/a> [print]<\/p>\n\n\n\n

13.1.14 DK   Aftenshowet<\/strong>: Blod i madlavning<\/p>\n\n\n\n

12.1.14 UK   The Independent<\/strong>: Gone right off eggs? Try blood<\/a> [pdf<\/a>]<\/p>\n\n\n\n

9.1.14 DK   Politikken<\/strong>: Forskere experimenterer: laver marengs med svineblod i stedet for \u00e6g<\/a><\/p>\n\n\n\n

8.1.14 UK   Plate<\/strong>: Biting into quail heads and raiding African beehives with Nordic Food Lab’s Ben Reade<\/a><\/p>\n\n\n\n

27.12.13 DK   Weekendavisen:<\/strong> Noget i g\u00e6re<\/a> [print]<\/p>\n\n\n\n

Dec 2013   The Lost Lectures:<\/strong> Ben Reade: In Pursuit of Deliciousness<\/a> [video<\/a>]<\/p>\n\n\n\n

Dec 2013   Non-Wood Forest Products (NWFP) Update (FAO):<\/strong> Nordic Food Lab: Pursuing flavour, biocultural diversity and sustainability<\/a><\/p>\n\n\n\n

Dec 2013 USA   Heritage Radio Network:<\/strong> Bugs: Food of the Future<\/p>\n\n\n\n

Dec 2013   Fine Dining Lovers (via <\/strong>TEDxTalks):<\/strong> Triumphs of a Delicious Revolution<\/a> [on youtube<\/a>]<\/p>\n\n\n\n

Nov 2013 DK   Meyers:<\/strong> Velsmag, Forskning, og Fermentering \u2013 n\u00e5r k\u00f8kkenet bliver et laboratorium [print]<\/p>\n\n\n\n

20.10.13 USA   Culinary Institute of America:<\/strong> The Nordic Food Lab<\/a><\/p>\n\n\n\n

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Oct 2013 USA   Wired: <\/strong>Moldy, Delicious<\/a> [print]<\/p>\n\n\n\n

Oct 2013 UK   BBC: <\/strong>Valentine Warner Eats Scandinavia<\/p>\n\n\n\n

6.10.13 USA   CNN<\/strong>: Anthony Bourdain \u2013 Parts Unknown<\/a><\/p>\n\n\n\n

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4.10.13 DE   ZDF<\/strong> : <\/strong> Krabbelnde K\u00f6stlichkeiten <\/p>\n\n\n\n

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30.9.13 UK   Herald Scotland:<\/strong> The global food industry is a beast that’s out of control<\/a> <\/p>\n\n\n\n

3.9.13 DK   Aftenshowet p\u00e5 DR1: <\/strong> De danske madvaner gennem tiden<\/p>\n\n\n\n

Sept 2013    Danmarks Biavler Forenings<\/a>: <\/strong>‘Tidsskrift For Biavl’ 9: Bilarver P\u00e5 Menuen Hos Nordic Food Lab [print]<\/p>\n\n\n\n

Fall 2013 DE\/BE   DAMn\u02da Magazine: <\/strong>Food From Scratch – Everything is possible<\/a> [print]<\/p>\n\n\n\n

Aug 2013 UK   Hannah Tranter MSc: <\/strong>Insects Creeping into English Diets: Introducing Entomophagy to School Children in a Provincial Town<\/a> [print]<\/p>\n\n\n\n

30.8.13 USA   CNN:<\/strong>  Grasshoppers on the menu<\/a><\/p>\n\n\n\n

19.08.13 DE   Rolling Pin: <\/strong>F\u00e4ulnis ist die Zukunft [print]<\/p>\n\n\n\n

16.8.13 DK   Weekendavisen<\/strong>:<\/strong> Fra sm\u00e5kravl til delikatesse<\/a> [print]<\/p>\n\n\n\n

10.8.13 UK    Edinburgh News:<\/strong>  Bugs yummy: take insects eating to the masses<\/a><\/p>\n\n\n\n

5.8.13 UK   The Guardian<\/strong> : <\/strong> Grub’s up: can insects feed the world?<\/a><\/p>\n\n\n\n

2.8.13 CH   Le Temps:<\/strong>  Un bateau-laboratoire pour explorer les frontiers de la cuisine<\/a> + [photos]<\/p>\n\n\n\n

2.8.13 MX   Reforma:<\/strong>  Los Bichos Invaden La Cocina<\/a><\/p>\n\n\n\n

19.7.13 IN   FirstPost: <\/strong>Why fine dining could soon mean sattu and insects<\/a><\/p>\n\n\n\n

15.7.13 UK   Herald Scotland:<\/strong>  Inside Track: Insects on the menu<\/a><\/p>\n\n\n\n

11.7.13 UK   The Scottish Sun:<\/strong>  Tuck in… grub’s up and Ben says it’s good for you<\/a><\/p>\n\n\n\n

10.7.13 UK   New Scientist:<\/strong>  Bug Mac and flies: Are insects really food’s future?<\/a>  + [video<\/a>]<\/p>\n\n\n\n

July 2013 NO   Norwegian Air Magazine:<\/strong>  Just Eat It <\/p>\n\n\n\n

28.6.13 UK   The <\/strong>Guardian<\/strong> :<\/strong>  Grasshopper breeder up for design award and educating Western palates<\/a><\/p>\n\n\n\n

June 2013 UK   Cereal Magazine<\/strong> : <\/strong>Insect Gastronomy – exploring taste, scent, and texture<\/a><\/p>\n\n\n\n

15.6.13 NL   Volkskrant Magazine:<\/strong>  Wilder Dan Wild<\/a><\/p>\n\n\n\n

10.6.13 UK   Wolf Magazine:<\/strong> cereal killing<\/a><\/p>\n\n\n\n

4.6.14 USA   Scientific American Blog:<\/strong> Rub a Dub Dub, Is It Time to Eat Grubs?<\/a><\/p>\n\n\n\n

20.5.13 UK   British Medical Journal<\/strong>:<\/strong>  Slip an extra locust on the barbie?<\/a><\/p>\n\n\n\n

17.5.13 USA   Science Magazine<\/strong>:<\/strong>  Following the Flavour<\/a><\/p>\n\n\n\n

15.5.13 USA   Grub Street:<\/strong> Ren\u00e9 Redzepi Makes Unprecedented Push for Insect Gastronomy<\/a><\/p>\n\n\n\n

14.5.13 UK   Journal of <\/strong>Wild Culture<\/strong>:<\/strong> Exploring the Deliciousness of Insects<\/a><\/p>\n\n\n\n

10.5.13 UK   Monocle Radio:<\/strong>  The Menu, episode 82<\/a><\/p>\n\n\n\n

9.5.13 UK   The Guardian:<\/strong>  Cooking with insects – a minibeast maxifeast<\/a><\/p>\n\n\n\n

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9.5.13 UK   Nowness:<\/strong>  Nordic Food Lab x Pestival [slideshow]<\/p>\n\n\n\n

6.5.13 UK   BBC News Europe<\/strong>: <\/strong> Insects source of protein instead of meat<\/a><\/p>\n\n\n\n

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4.3.13 UK   Eat This Podcast:<\/strong>  Bog Butter<\/a><\/p>\n\n\n\n

28.2.13 JP   NHK:<\/strong>  \u201c\uff35\uff2d\uff21\uff2d\uff29\u201d\u304c\u4e16\u754c\u3092\u5236\u3059!? \u767a\u898b \u9a5a\u304d\u306e\u30d1\u30ef\u30fc<\/a> (“‘Umami’ conquers the world?! Discover the power of surprise”)<\/p>\n\n\n\n

12.2.13 USA   Smart Planet<\/strong>: In Copenhagen, daring to innovate on the plate<\/p>\n\n\n\n

16.1.13 UK   Wolf Magazine<\/strong>: it’s all going off<\/a><\/p>\n\n\n\n

16.1.13 CA   Radio-Canada<\/strong>: Bien dans son assiette – Le Nordic Food Lab<\/p>\n\n\n\n

11.1.13 UK   Sustainable Food Trust<\/strong>: Exploring Deliciousness<\/a><\/p>\n\n\n\n

9.1.13 NO   Khymos<\/strong>: Nordic food lab<\/a><\/p>\n\n\n\n

Winter 2012 UK   Cereal Magazine, vol. 1<\/strong>: All Aboard the Food Lab<\/p>\n\n\n\n

1.11.12 USA   Hemispheres Magazine<\/strong>: Weird Science<\/p>\n\n\n\n

22.10.12 USA   Bon App\u00e9tit<\/strong> blog<\/strong>: The Nordic Food Lab Is Making Submarine Sauerkraut<\/a><\/p>\n\n\n\n

16.9.12 USA   National Public Radio<\/strong>: Nordic Cuisine: Moving Beyond The Meatballs And Pickled Fish<\/a><\/p>\n\n\n\n

12.9.12 USA   The Washington Post<\/strong>: In Copenhagen, Noma restaurant offers food for thought<\/a><\/p>\n\n\n\n

12.9.12   Fine Dining Lovers<\/strong>: Guidelines for Foraging from Nordic Food Lab<\/a><\/p>\n\n\n\n

8.9.12 UK   Herald Scotland<\/strong>: The Scots chef at the cutting edge of food technology<\/a><\/p>\n\n\n\n

7.9.12 UK    The Independent<\/strong>: ‘Waiter, there’s a fly in my soup’: Insects as food are more than just a gastronomic gimmick<\/a>
 + video<\/a><\/p>\n\n\n\n

5.9.12 USA   Science Fare<\/strong>: Nordic Food Lab’s Ben Reade on microbiology, eating insects, and the pursuit of deliciousness<\/a><\/p>\n\n\n\n

5.9.12 NO   The Kavli Prize Lectures<\/strong>: Delineating the edible and inedible<\/p>\n\n\n\n

Sept 2012 DK   Bright Now<\/strong>: Noma’s arc<\/a><\/p>\n\n\n\n

Summer 2012   Four Magazine<\/strong>: Wild Things<\/a><\/p>\n\n\n\n

25.7.12 MX   El Universal<\/strong>: Se hace ojo de hormiga<\/a><\/p>\n\n\n\n

18.7.12 UK   Food Republic<\/strong>: Oxford Symposium Takes On All Things Wrapped And Stuffed<\/p>\n\n\n\n

17.7.12 AU   The Age<\/strong>: A taste of MADness<\/a><\/p>\n\n\n\n

15.7.12 US   Wall Street Journal<\/strong>: Inside the Food Madhouse<\/a><\/p>\n\n\n\n

2.7.12 DK   MAD Symposium<\/strong>: Delineating the edible and inedible<\/a><\/p>\n\n\n\n

8.5.12 USA   Science and Food<\/a>, UCLA<\/strong>: The Exploration of Deliciousness
+ video<\/a> [Eater] [LA Weekly]<\/p>\n\n\n\n

23.4.12 DK   Politiken<\/strong>: Her jagter de en dansk fisksovs<\/a> [‘Here they hunt a Danish fish sauce’]<\/p>\n\n\n\n

28.3.12 DK   Videnskab<\/strong>: Dansk tang er fuld af umami<\/a> [‘Danish seaweed is full of umami’]<\/p>\n\n\n\n

21.3.12 DK   Flavour Journal<\/strong>: Seaweeds for umami flavour in the New Nordic Cuisine<\/a><\/p>\n\n\n\n

28.2.12 USA   Smithsonian Food&Think blog: <\/strong>Fish Sauce, Ketchup and the Rewilding of Our Food<\/a><\/p>\n\n\n\n

27.2.12 DE   Die Zeit<\/strong>: Auf den Geschmack Gekomme<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Those who’ve shared our work 23.04.18 DK folkeskolen.dk: Forsker til elever: “smag p\u00e5 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: \u2018Bugs,\u2019 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: … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"

Those who’ve shared our work 23.04.18 DK folkeskolen.dk: Forsker til elever: “smag p\u00e5 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: \u2018Bugs,\u2019 Is a Culinary Adventure. Insects Never Looked so Yummy. 30.08.17…<\/p>\n","category_list":"","author_info":{"name":"Leigh","url":"https:\/\/nordicfoodlab.org\/blog\/author\/leigh\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/pages\/969"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=969"}],"version-history":[{"count":0,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/pages\/969\/revisions"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=969"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}