Chefs in São Paulo are leading a gastronomic revolution by adding creepy-crawlies to their dishes – reclaiming them as part of the national diet
When people think of an ant in the kitchen, it is probably of an uninvited little insect painstakingly transporting food remains to its colony. But this concept might soon change.
Brazilian top chefs are leading a gastronomic revolution by including bugs and other Amazonian ingredients, cooked with pioneering techniques, into their sophisticated menus, in a move that acknowledges the value of Brazil’s native food culture.
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Source: The Guardian Circular Economy RSS