The Economist |26 September 2014
It
would once have been scandalous to suggest the merits of eating
insects; these days, it has become old hat. Western-educated
entrepreneurs will sell you protein bars made from cricket flour. TED
talks extol entomophagy's virtue. Top-end restaurants in the West's
largest cities tout insect-based dishes. What are the merits and
challenges of turning insects into food? http://econ.st/1qJG5ih
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