Forward thinking food has always broken boundaries. It has broken the lines between types of dishes and palate sensations. However, there is a new school for the culinary future in The Netherlands. In this avant garde laboratory, the focus is as much on taste as it is on future food supplies. A satisfying crunch and a delicious blend of sweet and savory are as important as acknowledging exploding populations and the increasing demand for meat. Their solution: Insects.
In this video, the new meat source is presented in traditional settings: quiches, chocolates, wraps. However, they are clearly shown. There is no attempt to conceal, simply balance the odd with the usual.
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