INTERVIEW: Yummy! New documentary explores delicacy of ‘Bugs’
Bugs, the new documentary from filmmaker Andreas Johnsen, follows the adventures of the Nordic Food Lab as their staff members forage, farm, cook and eat insects. Of course, Nordic is not alone in their buggy pursuits.
For centuries people have eaten insects for nutritional purposes, and 2017 is no different. Of the 6 billion people in the world, it’s believed that one-third enjoy a scrumptious bug meal. Insects are full of vitamins and environmentally sound, but, of course, they are insects. So the gross-out factor is still present for a lot of people.
Bugs, which is currently playing New York City’s Film Forum, explores the pros, cons, benefits, challenges of this unique delicacy, all told through Nordic’s research and trials.
Recently, Hollywood Soapbox exchanged emails with Johnsen about the new film. Questions and answers have been slightly edited for style.
When did you have your first insect in a meal? What were your thoughts?
I’ve always been very curious, so as a child I was already experimenting with eating ants in kindergarten. I had my first proper meal with insects as a main ingredient in Thailand in the mid-’90s: soup of wild bamboo and ant eggs fresh from the jungle. Delicious! I’ve always approached any food with openness. If the locals prepare it and eat it, and they have a long-standing tradition for it, then it must be good and probably healthy.
Did you have to overcome the gross-out factor that a lot of people have when they think about insects?
No, for 10 years I’ve been running Restaurant Ranee’s here in Copenhagen with my partner from Thailand, and we experiment with everything edible. So I’m used to it.
What inspired you to make a documentary about bugs as a delicacy?
Well, it kind of came to me. Nordic Food Lab was doing this research project spanning over three years, and it seemed pretty obvious that there was a chance of at least making an interesting film about it. Once I met the guys and felt their passion and enthusiasm — and saw their crazy travel itinerary — I was in!
Were you surprised by the number of individuals and cultures that use bugs in their cuisine?
Yes, definitely. I knew the numbers, but to actually to be out there and have the chance to experience the diversity in not only the different kinds of edible insects, but also in the way they’re collected, prepared and cooked (and, of course, the diversity in cultures incorporating edible insects) was really overwhelming.
Can novice chefs use bugs in their home cooking? What would you recommend for a newcomer to this food choice?
I’m not a chef, so I will leave that to the professionals. I would recommend everyone interested in trying out cooking with insects to check out all the recipes and information Nordic Food Lab, which is an open-source organisation, shares on their blog and website: http://nordicfoodlab.org/.
By John Soltes / Publisher / John@HollywoodSoapbox.com
Bugs, directed by Andreas Johnsen, is currently playing New York City’s Film Forum. Click here for more information and tickets.
