Exploring the boundaries of culinary norms, our project delves into the intriguing question: Can scientific facts alone help modern individuals overcome their aversion to unfamiliar tastes?
Initially, we envisioned a DIY insect farm for home use, a concept considered too radical for our target audience. Acknowledging our shared unease with the idea of taking life, even from small creatures, we shifted our focus. Our journey turned towards embracing the creative process, documenting our emotions throughout and after each meal.
By immersing ourselves in the challenges of incorporating insects into our diet and daily food preparation, we aimed to uncover new perspectives on sustainable and unconventional culinary choices. The culmination of our efforts resulted in a unique ‘cookbook,’ capturing the essence of our experimental gastronomic journey and inviting others to explore the uncharted territory of insect-infused cuisine.
Osoby Autorskie
Ewelina Kaczmarska, Ya-Hsien Chi, Raphael Szydło
Strona korzysta z Ciasteczek aby zapewnić użytkownikom strony najlepsze doświadczenia. Dowiedz się więcej
