Brazilian top chefs

Brazil's top chefs turn to Amazonian insects for new menu

But this concept might soon change.

Brazilian top chefs are leading a gastronomic revolution by including bugs and other Amazonian ingredients, cooked with pioneering techniques, into their sophisticated menus, in a move that acknowledges the value of Brazil’s native food culture.

As with Ferran Adria’s molecular gastronomy revolution in the 90s, or Noma’s flowers and uncommon plants, this could eventually be imitated and lead to a wider use of insects in the human diet.