Watch Bugs

Bugs, a documentary movie from 2016, explores the world of edible insects and their potential role as a sustainable food source. The movie is directed by Andreas Johnsen and features three main characters: Josh Evans, Roberto Flore, and Ben Reade. The movie begins with Josh Evans, the director of the Nordic Food Lab, who is on a mission to explore the culinary potential of edible insects. He travels across the globe, from Denmark to Australia, Thailand, and Mexico, to learn about different insect species and how they are consumed by various cultures. Along the way, Evans meets with farmers, chefs, scientists, and food entrepreneurs who are working to promote insects as a healthy and sustainable food source.

Roberto Flore, the Head Chef of the Nordic Food Lab, joins Evans on his culinary adventure. Flore comes from Sardinia, an island in Italy known for its culinary traditions, and he brings his expertise in food preparation and flavor experimentation to the table. Flore and Evans work closely together to create new insect-based dishes and explore unique flavor combinations.

Finally, Ben Reade, a Scottish chef and food researcher, also joins the team. Reade is the founder of the Edinburgh Food Studio and has a Ph.D. in food science. He brings his expertise in the science of food and his passion for sustainable eating to the movie. Reade and the other characters discuss the environmental and health benefits of eating insects, as well as the cultural and psychological barriers that need to be overcome to make insects a mainstream food source.

The movie explores the diversity of the insect world and how different insects are consumed in different cultures. For example, in Thailand, Evans samples fried bamboo worms, while in Mexico, he tries a chili spice mix made from crickets. The movie also shows the nutritional and environmental benefits of eating insects. Insects are high in protein and other important nutrients, and they require less water, land, and feed than traditional livestock.

One of the highlights of the movie is the insect-based cuisine that the characters create. We see Evans and Flore experiment with cricket flour, bamboo worms, and weaver ants to make dishes like cricket sushi, bamboo worm tarts, and buffalo worm croquettes. The movie also shows how insects can be used in more traditional dishes, such as burgers, pasta, and pizza, to increase their nutritional value and sustainability.

The characters also discuss the challenges of promoting edible insects as a mainstream food source. There are cultural and psychological barriers to overcome, and many people in Western countries view insects as disgusting or creepy. The movie tackles these issues head-on, showing how insects can be prepared in a way that is not only palatable but also delicious and nutritious.

Overall, Bugs is an engaging and informative movie that explores the culinary potential of edible insects. The characters are passionate and knowledgeable, and the movie is beautifully shot and well-paced. It will appeal to anyone interested in sustainability, food, and culture, and it may even inspire you to try insects for yourself.

Bugs is a 2017 documentary with a runtime of 1 hour and 13 minutes. It has received mostly positive reviews from critics and viewers, who have given it an IMDb score of 6.8 and a MetaScore of 70.