Kitchen 52
Mini’s Food
Interview with Davide Rizzoli, Mini’s Food founder Hi Davide, tell us how you got involved in the edible insects world Hi! The first time I heard about edible insect was during a food safety lesson in my university. That time I found out some potential of insects, e.g., of how efficient they are in transforming […]
Talking about edible insects
Sorry, this entry is available in italian only
Beetle in the box
Sorry, this entry is available in italian only
Insects flour in bakery goods
Due to a rising demand for proteins, food industry is considering new alternative protein sources that can be used for human food. The aim of this research was to explore the potential use of insects flour as protein-rich ingredient for bakery products. Hermetia illucens, Acheta domestica and Tenebrio molitor were ground and used to replace […]
Gabriele Corcos, Chef
Interview with Gabriele Corcos, Chef, writer musician and tv personality (but this list could be longer) Hello Gabriele, tell us a little bit about yourself I’m Gabriele Corcos, I was born in Florence but grew up in the countryside slightly above the valley, in a tiny village called Fiesole. In 2001 I met a woman […]
Cooking insects in Iowa
Interview with Javon Latimore, photographer, entomologist and cooking instructor Tell us a little about you and how you met the edible insects world While attending Iowa State University, I learned that we have the 3rd largest entomological literature collection in the nation. I believe I was in the library the following few days exploring my […]
A peculiar dinner
Entomophagy is currently a hot topic on newspapers and the media, especially after January 1st 2018, when the European Parliament approved the Regulation 2015/2283, in which the entire category of insects (“food consisting of, isolated from or produced from animals or their parts”) was formally included among Novel foods. After one year of research about […]
