Natural History Museum explores bug-based food
The Natural History Museum has announced that it will host a new exhibition focusing on the possible future of insects as food.
Ideal for culture vultures and globe trotters staying in luxury London hotels, the exhibit, Edible Insects, will explore the use of bugs as a culinary ingredient around the world.
The Natural History Museum presents the evidence of experts who believe that insects could solve the world's future food scarcity problems.
Entomologists will be on hand to educate the public, while brave guests can try out seven insect-based dishes.
All the bugs will be "roasted, toasted and chocolate-coated", with the event organisers promising: "No live ones!"
Fans of creepy crawlies will be able to get up close and personal with rare insects usually not shown to the public.
Visitors will also be able to expand their knowledge of the insect kingdom with a talk conducted by entomologist, naturalist and head of insect identification at the museum Stuart Hine.
He will be joined by Daniel Creedon, head chef at the Archipelago restaurant, specialising in global fusion cuisine.
The chef is known for using a plethora of exotic ingredients, including crocodile, rattle snake, locust and scorpions in his eclectic menu.
Furthermore, Meredith Alexander, a hunger expert for ActionAid, will talk about her work on development issues, such as health, fair trade, climate change and the role of corporations in poor societies.
Additionally, she will share ActionAid's work on addressing the root causes of global hunger.