Bug Mac and flies: Are insects really food's future?

Editorial: "Eating insects: Disgust is just the first hurdle"

FROM a dark corner of the kitchen, chef Ben Reade pulls out a plastic container that has become home to a giant cockroach. In any other kitchen, such a sight would merit a call to pest control. But here at Nordic Food Labs ? a house boat in Copenhagen transformed into the research arm of world-beating restaurant Noma ? this insect is only one of many poised to graduate from their small countertop farm to a dinner plate.

Reade and his chefs are preparing a menu for Pestival, an event promoting insect-eating at the Wellcome Collection in London, where Reade hopes to overcome Westerners' instinctive revulsion for his unusual recipes. Delights will include French-style mousseline concealing pureed wax moth larvae, butter-roasted crickets, and a tangy ant cocktail.

It's not just haute cuisine chefs who are keen to put six-legged snacks ...

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