{"id":941,"date":"2015-03-16T21:07:55","date_gmt":"2015-03-16T21:07:55","guid":{"rendered":"http:\/\/nordicfoodlab.org\/thoughts-from-the-field-tom-the-termite-man\/"},"modified":"2022-02-17T17:09:20","modified_gmt":"2022-02-17T17:09:20","slug":"thoughts-from-the-field-tom-the-termite-man","status":"publish","type":"post","link":"https:\/\/nordicfoodlab.org\/blog\/2015\/03\/thoughts-from-the-field-tom-the-termite-man\/","title":{"rendered":"Thoughts from the Field: Tom the Termite Man"},"content":{"rendered":"\n<p><em>by Meradith Hoddinott<\/em><\/p>\n\n\n\n<p>For some, eating insects sounds strange. But for many, insects are everyday staples and sometimes&nbsp;treasured delicacies.&nbsp;The lab is in the midst of a 3-year project that aims to learn from cultures around the world and explore the gastronomic potential of insects. The project,&nbsp;<em>Discerning Taste: Deliciousness as an Argument for Entomophagy<\/em>,&nbsp;is funded by the Velux Foundation.&nbsp;<\/p>\n\n\n\n<p>Our first insect story takes place in the lush hills of central Uganda, in an area called Kisoga, west of Kampala.<\/p>\n\n\n\n<p><em>Voices: Josh Evans, Ben Reade, Tom Lugeba, and Rogers Sserunjogi<\/em><br><em>Music: Strobe Lights by <a rel=\"noreferrer noopener\" href=\"http:\/\/ayansanyal.bandcamp.com\/\" target=\"_blank\">King Pleaxure<\/a><\/em><br><em>Field audio from Andreas Johnsen<\/em><\/p>\n\n\n\n<p>Still hungry?\u00a0Here&#8217;s a termite snack.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\" id=\"complex-sandwiches\"><strong>Complex Sandwiches<\/strong><\/h2>\n\n\n\n<p>Tom&#8217;s wife, Ritah, makes roasted termites for Josh and Ben.<\/p>\n\n\n\n<p><em>Voices: Josh Evans, Ben Reade, and Tom Lugeba<\/em><br><em>Field audio from Andreas Johnsen<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>by Meradith Hoddinott For some, eating insects sounds strange. But for many, insects are everyday staples and sometimes&nbsp;treasured delicacies.&nbsp;The lab is in the midst of a 3-year project that aims to learn from cultures around the world and explore the gastronomic potential of insects. The project,&nbsp;Discerning Taste: Deliciousness as an Argument for Entomophagy,&nbsp;is funded by the Velux Foundation.&nbsp; Our first insect story takes place in the lush hills of central Uganda, in an area called Kisoga, west of Kampala. Voices: Josh Evans, Ben Reade, Tom Lugeba, and Rogers SserunjogiMusic: Strobe Lights by King PleaxureField audio from Andreas Johnsen Still hungry?\u00a0Here&#8217;s a termite snack. Complex Sandwiches Tom&#8217;s wife, Ritah, makes roasted termites for Josh and Ben. Voices: Josh Evans, Ben Reade, and Tom LugebaField audio from Andreas Johnsen<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"featured_image_urls":{"full":"","thumbnail":"","medium":"","medium_large":"","large":"","1536x1536":"","2048x2048":""},"post_excerpt_stackable":"<p>by Meradith Hoddinott For some, eating insects sounds strange. But for many, insects are everyday staples and sometimes&nbsp;treasured delicacies.&nbsp;The lab is in the midst of a 3-year project that aims to learn from cultures around the world and explore the gastronomic potential of insects. The project,&nbsp;Discerning Taste: Deliciousness as an Argument for Entomophagy,&nbsp;is funded by the Velux Foundation.&nbsp; Our first insect story takes place in the lush hills of central Uganda, in an area called Kisoga, west of Kampala. Voices: Josh Evans, Ben Reade, Tom Lugeba, and Rogers SserunjogiMusic: Strobe Lights by King PleaxureField audio from Andreas Johnsen Still hungry?\u00a0Here&#8217;s&hellip;<\/p>\n","category_list":"<a href=\"https:\/\/nordicfoodlab.org\/blog\/category\/uncategorized\/\" rel=\"category tag\">Uncategorized<\/a>","author_info":{"name":"Nordic Food Lab","url":"https:\/\/nordicfoodlab.org\/blog\/author\/nordic-food-lab\/"},"comments_num":"0 comments","_links":{"self":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/941"}],"collection":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/comments?post=941"}],"version-history":[{"count":2,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/941\/revisions"}],"predecessor-version":[{"id":1945,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/posts\/941\/revisions\/1945"}],"wp:attachment":[{"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/media?parent=941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/categories?post=941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nordicfoodlab.org\/wp-json\/wp\/v2\/tags?post=941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}