Film
Bugs
- Director
- Andreas Johnsen
- Certificate
- TBA
- Running Time
- 73 mins
Could our sizeable hipster foodie population soon be chowing down on creepy-crawlies? Don’t bet against it. Andreas Johnsen‘s documentary proceeds from the notion, endorsed by the UN, that the world’s population is growing so fast that it’ll soon need new sources of protein. So rather than breeding less or pursuing a plant-based diet, the suggestion is that wriggly grubs are the environmentally sustainable future of, erm, grub.
Backed by the self-styled “greatest restaurant in the world” – that’s Noma in Copenhagen – the Nordic Food Lab dispatches a pair of iron-stomached pioneers on a global search for insect “deliciousness”. Johnsen’s cameras follow chef Ben Reade and food science researcher Josh Evans as they trot around the world eating everything that creeps and crawls. Fortunately, this isn’t just food porn for jaded palates, as Reade in particular is concerned about the ethics of ‘entrepreneurs’ who see big money to be made from exploiting Third World bug farmers. Should all this make you peckish, you may wish to know that that Watershed has a free insect tasting workshop with Fred McVittie from Cornish Edible Insects in the café/bar on Fri 11 Aug, from 10am-noon. It’s all part of the ‘shed’s Bugs on Film season.
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