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food / travel

This Culinary Movement Has Legs: Insects On The Menu

Worms, crickets and the like are showing up at fine European eateries. But this is not just a gastronomical fad, as population growth means finding new sources of protein in unlikely critters.

David Faure's "Small Square Peas and ecume of Carrots, Mealworms"
David Faure's "Small Square Peas and ecume of Carrots, Mealworms"
Audrey Garric

PARISEntomophagy — the consumption of insects as food — is on the rise in Europe. Amsterdam, London, Berlin and Copenhagen have all embraced the trend, and now insects have one (feeble) leg on the plates of Parisians in particular and the French in general. In mid-October, a Paris bar began serving grasshoppers, worms and other bugs. On the Mediterranean coast, in Nice, Michelin-starred chef David Faure has launched a brand new and somehow disconcerting menu featuring fried foie gras with crunchy crickets.

Until recently, the consumption of insects on the old continent was limited to a very few. But it has spread lately, now reaching a much larger public. Hoping to push the trend forward still, food experts are organizing themselves. The International Insect Center, an organization of 15 companies and universities, was opened recently in the Netherlands to advance the production and use of insects for human and animal consumption.

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Families wait for news of their missing relatives following the school shooting in Uvalde, Texas on Tuesday

Lisa Berdet, Lila Paulou and Bertrand Hauger

👋 Barev!*

Welcome to Wednesday, where 21 are killed in a school shooting in Texas, Davos focuses on Ukraine, and a vertigo-inducing world record is broken at Mont-Saint-Michel. Die Welt also offers a psychoanalyst’s perspective on how war survivors pass trauma onto their children.

[*Armenian]

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