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Lifestyle 122

 

IncrEdibili Insetti – the book

Interview with Loris Caporizzi, chef and author of IncrEdibili Insetti Hi Loris, tell us about yourself and how you approached edible insects Today I am a fine dining chef who has worked in some of the most famous starred restaurants in the world, gastronomic popularizer, strategic consultant in the food sector and organizer of private […]

5 months ago More
 

Il destino del cibo

Sorry, this enrty is available in italian only

11 months ago More
 

Beetle in the box

Sorry, this entry is available in italian only

1 year ago More
 

Eating Jumiles in Mexico

Maria Clemente made this interesting interview in a market in Mexico. It’s about the best way to consume stink bugs, Jumiles as the mexicans say. For us western people this is an extreme entofood, but in Mexico it’s considered a delicacy!

2 years ago More
 

The food Neophobia

The present study provides new insights into the acceptance of trying and consuming a novel food (edible insect) and identifies the main determinants driving this when an unfamiliar food product is introduced into a Western culture. In this research a house cricket was incorporated into a common type of jelly sweet. These types of novelty […]

2 years ago More
 

Podcast: Wow factor

Another great podcast from Ento Nation. Cheryl Preyer of NACIA gave a talk at the Eating Insects Athens Conference back in August in which she spoke about “The Wow Factor”

2 years ago More
 

Sensory study on edible insects

The aim of this study made by the Food and Drug Department – University of Parma (Italy) was to investigate how sensory-liking attribute perceptions (appearance, taste and organoleptic characteristics) can change between a readily visible vs a processed insect product before and after tasting. Results indicate that texture and appearance of the insect are perceived […]

2 years ago More
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