TY - JOUR

T1 - Notes from the ‘Insects in a gastronomic context’ workshop in Bangkok, Thailand

AU - Halloran, Afton Marina Szasz

AU - Flore, Roberto

AU - Mercier, C.

N1 - CURIS 2015 NEXS 445

PY - 2015

Y1 - 2015

N2 - Amidst the growing interest in edible insects, most insect dishes featured on menus or during public events are still primarily focused on fried, freeze dried or pulverised insects. This can be attributed to a limited understanding and knowledge of the complexity and variation in unique sensory profiles of insects, as well as how they can be processed. In order to bridge this knowledge gap, Le Cordon Bleu Dusit Culinary School hosted a free, public workshop on ‘Insects in a gastronomic context’ in Bangkok, Thailand on 19 February 2015. The event took its point of departure in focusing on the growing body of scientific and practical knowledge of the field. Four unique dishes were created for the event and participants were invited to evaluate them. Event participation included that of chefs, practitioners, entrepreneurs and scientists. This paper recounts the events leading up to the workshop, as well as the sensory evaluation of the dishes. After the presentation, 93% of the participants noted that they would like to eat insects again. All participants found the menu and complementary presentations interesting, and requests for future workshops and knowledge sharing were made.

AB - Amidst the growing interest in edible insects, most insect dishes featured on menus or during public events are still primarily focused on fried, freeze dried or pulverised insects. This can be attributed to a limited understanding and knowledge of the complexity and variation in unique sensory profiles of insects, as well as how they can be processed. In order to bridge this knowledge gap, Le Cordon Bleu Dusit Culinary School hosted a free, public workshop on ‘Insects in a gastronomic context’ in Bangkok, Thailand on 19 February 2015. The event took its point of departure in focusing on the growing body of scientific and practical knowledge of the field. Four unique dishes were created for the event and participants were invited to evaluate them. Event participation included that of chefs, practitioners, entrepreneurs and scientists. This paper recounts the events leading up to the workshop, as well as the sensory evaluation of the dishes. After the presentation, 93% of the participants noted that they would like to eat insects again. All participants found the menu and complementary presentations interesting, and requests for future workshops and knowledge sharing were made.

KW - Faculty of Science

KW - biodiversity,

KW - Thailand

KW - haute cuisine,

KW - edible insects,

KW - gastronomy,

U2 - 10.3920/JIFF2015.0070

DO - 10.3920/JIFF2015.0070

M3 - Journal article

VL - 1

SP - 241

EP - 243

JO - Journal of Insects as Food and Feed

JF - Journal of Insects as Food and Feed

SN - 2352-4588

IS - 3

ER -