‘Why not eat insects?’

This was the question asked by Vincent Holt in 1885, when he suggested in the St Paul Daily Globe that insects could act as a primary food source for humans. While the idea was rejected by the Victorians, insects have a long history as food in many places around the world.

As Holt pointed out, ‘insects are all vegetable feeders, clean, palatable, wholesome, and decidedly more particular in their feeding than ourselves’. They are also tremendously efficient at converting vegetation into edible protein. 100 kg of feed produces 40 kg of crickets, but only 10 kg of beef.

Insects Au Gratin looks for new ways of consuming insects and debates the nutritive and environmental aspects of insects as human food. One of the aspects that deters people from eating insects not only has to do with cultural background, but also with the aesthetics of the dishes themselves.

How it works

Edible insects are dried and grinded into powder. The insect flour is mixed with icing butter, cream cheese or water, gelling agent and flavouring to form the right consistency to go through the nozzle. The food aesthetics are designed previously, 3D printed and ready to eat or cooked.

Insects au gratin development

Collaborators:

» Steak Studio: Penelope Kupfer 
» Pestival ZSL London Zoo: Bridget Nicholls 
London South Bank University: Dr. Kenneth Spears
University of West England, Centre for Fine Print Research: Dr. Peter Walters and Dr. Deborah Southerland 

Credits:

Susana Soares
Penelope Kupfer - Illustrations