A bug in our dish

Let us think about a dish as a physical and symbolic place, where one can explore ancient and future flavors, near and far, attractive and sometimes even scary. In this place, indeed, one could also find something seemingly unacceptable: an insect, for instance. Is it possible to rethink our gastronomic culture starting from bugs? After a doctorate at the University of Turin in collaboration with the CNR, Giulia Maffei received a Master’s degree in Communication Studies at the University of Milan Bicocca with a thesis on entomophagy. She is founder of Entonote, a consulting firm dedicated to ento-gastronomy (insect gastronomy). Giulia Tacchini, graduated at the Polytechnic of Milan in Product Design with a thesis on entomophagy as a theme of design analysis of the current food system. She is founder of Entonote, a consulting firm dedicated to ento-gastronomy (insect gastronomy).