Join the South Australian Museum to Discuss Food Security
"Nobody likes me, everybody hates me. I guess I'll go and eat worms." That popular children's chant might become a reality if you believe some experts on food sustainability. The fact is, food security is a major issue. We can't continue to feed the billions of people on the planet by just continuing to grow, produce and manufacture food the way we do. At some point we need to start looking at alternative food sources.
For some it might be the Frankenburger, for others the answer is bugs.
Grub's Up: Food of the Future? is being held at the South Australian Museum on the 13th of September. Uni SA's Professor Chris Daniels will be hosting two panels that will discuss food sustainability and other issues to do with insects. You'll have to think about creepy crawlies a little different as you ponder popping one in your mouth.
[ADVERT]If you've ever been to snack streets in China you've probably seen the insects served on long skewers; some still wriggle until they're dunked in the hot oil. If you've ever tried them you'll also know what they taste like; crunchy bits left over at the bottom of a deep fryer. These fear-factor style insects (and other critters) aren't really local delicacies; they're just there for tourists to flex their 'adventure' muscles. But insects really are eaten around the world, in China and throughout other countries. It's still a big thing to ask people to put down the fly spray and pick up a fork.
Of course Heston Blumenthal has already done it; he injected his friend insects with a garlic mayo mixture to make them both tasty and crunchy before serving them up in a miniature edible garden. Kylie Kwong also serves insects at her Sydney restaurant where sustainability is a key issue.
After the panels Duncan Welgemoed, head chef of popular Adelaide restaurant Bistro Dom, will be serving up insects for you to devour. He's no stranger to cooking with bugs and has already introduced them onto previous menus. He's a keen forager and is always creative in the kitchen; expect more than just deep fried worms.