19 December 2017
Technical Brief #4 Gastronomy
GREEiNSECT Brief #4 on insect gastronomy released
We are happy to announce that our fourth technical brief on insects in gastronomy in Kenya has been published.
The brief has been written in collaboration with our project partner from the Nordic Food Lab, whose Head Chef Roberto Flore has shared some of his delicious recipes for inspiration.
Further Roberto has provided us with input to discuss insects from the standpoint of deliciousness, in order to broaden the discussion for edible insects in a gastronomic context.