[έντομο]

én-to-mo A set of experiences to serve and consume insects

ARIADNE SHEHAS

[CAPSTONE 2020]

Chang Chui Bangkok | photography

Parsons: School of Constructed Environments

Contents

captsone project book

[Research]

04

[Opportunity]

06

[Market]

08

[Statement]

11

[Ideation]

12

[User]

16

[Product]

18

[Triple Bottom Line]

22

[Acknowledgments]

25

A

B

C

Clean eating is a way to sustain our bodies and take care of ourselves as part of a more holistic effort. Sustaining a diet, lifestyle and planet takes work, balance and ritual. The UN published a report in 2013 about entomophagy and the environmental benefits of altering our diets to include alternative proteins. Insects, as a source of protein, take less time, less space and less water to cultivate for the same amount of calories than livestock do. The variety of species also yields for a variety of flavors that are ready to be introduced to a western pallet.

04

Research alternative proteins

[A] Andre Ermolaev, 2013 [B] Chaluntorn Preeyasombat, 2012 [C] Noriko Ambe, 1999

Protein Content percentages per 100g of dried sample

80%

[Insects]

24% 27% 41% 44% 46% 54% 81%

J. Blásquez, J. Moreno and V. Camacho, “Could Grasshoppers Be a Nutritive Meal?,” Food and Nutrition Sciences, Vol. 3 No. 2, 2012, pp. 164-175. doi: 10.4236/fns.2012.32025.

[Beans]

[Lentils]

[Soybeans]

[Chicken]

[Eggs]

[Beef]

[Fish]

05

“Current marketing tactics for eating insects tend to point out environmental and health benefits. But a new study published in Frontiers in Nutrition suggests it might be better to focus on taste and experience, such as highlighting how much dragonflies taste l i k e s o f t - s h e l l e d c r a b s .�

06

[ B e r l y M c C o y, n p r ]

Opportunity identifying points of entry

[ I n s e c t ] [ N u t r i e n t s ] [ F l a v o r ] [ T e x t u r e & C o o k i n g N o t e s ] Ant, Red Ant, Black Ant, Leafcutter Ant, Honeypot Mealworm Scorpion Bee Fly Wasp Stinkbug Tarantula Earthworm Witchetty Grub Waterbug Weevil Cricket Termite Silkworm Grasshopper

Calcium, Phosphorous Vitamin A Protein Sugars Protein, Fiber Protein Vitamins A, B, C, D, E Iron Protein Iodine Zinc Iron, Omega 3 Protein, Fat B Vitamins Fat Protein, Calcium Iron Antioxidants Phosphorous, Calcium

Lime, Sumac Citrus Pistachio, Smokey Honey Umami Soft-shell Crab, Chicken Hazelnut, Peanut, Almond Duck, Fish, Blood Pudding Pine Nut, Buttery Apple, Garlic, Cinnamon Chicken, Sunflower Seeds Bacon, Earthy Nutty, Egg, Chicken Salted Banana, Licorice Bacon, Syrup Popcorn, Almond, Nutty Carrots, Nutty Mashed Potato Mushroom, Chicken, Peanut

When crushed, acids become spicier than sour Crunchy, Roasting larvae makes them sweeter Toasted, Exterior is crunchy while inside is soft/floury Pinch top half, then release nectar with/into mouth Roast, Fry, SautÊ, Easy to raise for holistic meals Cook to soften chitin, outer shell, otherwise crunchy Larvae taste closer to bacon when roasted Pressed into a cake/patty, then laid to dry out Larvae provide far more nutrients than adults Marinate and dry to skip the stench that remains Tons of prep, Hairs are throat irritants, singe off Deep Fried, Jerky, Frying cleans and firms them Squishy, Can be eaten raw or roasted over fire Pull wings and head from body then extract meat Raw, Roasted, Oils from roasting used in other dishes Roast, Flour, Often take on flavors of what they’re fed Crispy, More protein when dried than when roasted Brined, Mushy, Resource for material and food Roasted, Must be cooked thoroughly 07

A one time or annual dining experience designed around courses that feature insects in varying degrees, create a group setting that helps to turn a potentially uncomfortable experience into a fun and novel entomophagic experience.

Insects are most often found floured, salted, pureed, baked or fried. Once ready to experiment in cooking with insects, western home cooks turn to flours and spices to enhance meals with nutrients from insects without having to look at them.

Insect cookbooks make entomophagy more accessible to home cooks that may be intimidated by cooking with a bold, new ingredient. Using food photography to show the beauty of the dishes, feeds the eyes with a promise of an equally satisfying meal. This in turn, provides security and excitement for those still new to preparing or eating insects.

People who really take to alternative proteins sometimes start to raise their own generations of insects at home.

This redefines homesteading for the urban dweller, while providing a fresh, untainted protein source at home.

08

Market

current entry points

Parsley Root Salad | bee larvae, horseradish, cream | Nordic Food Lab

Sam Chick | photography

Statement design intentions

Design Intentions Choosing to focus at home, inserting tools for insects into western kitchens provides accessibility that specialized events and menus do not. The home also, provides a space for introductory dialogue, and comfortable first experiences with new flavors.

11

A

After plenty of research, there were many routes to pursue.

Broad thumbnail ideation gave space to ideas spanning various inspirations. These eventually were organized to focus on action, flavor, and insect species selection while pulling inspired from their habitats and harvest methods.

12

Ideation sketches

[A] Thumbnails [B] Exploratory Drawings

B

[Flavor]

14

[Form]

Ideation models

[Action]

[Habitat]

[Species]

[Harvest]

Insect cookbooks make entomophagy more accessible to home cooks that may be intimidated by cooking with a bold, new ingredient. Using food photography to show the beauty of the dishes, feeds the eyes with a promise of an equally satisfying meal. This in turn, provides security and excitement for those still new to preparing or eating insects. This needs to be reinforced through form the first impression that a product gets to make is through the eyes. Modeling in various materials allowed for exploration in different directions than two dimensional sketches do. The limitations that the cardboard, clay, wire, paper and tape materials set with each form led to other forms that otherwise would’ve been left unexplored.

The forms themselves were made in no particular order but eventually found themselves in groupings of where form inspiration was drawn from. From left to right, there are forms inspired by action or choreography, habitats in which the selected insect species resides, anthropology and history, and lastly, novel experiences that support success in entomophagy.

15

Points of Access Analysis of different types of potential consumers

[Novelty]

The novelty consumer is often neither motivated to eat insects nor consider the impact of their diets and habits. By creating a novel ritual, the otherwise uninterested user becomes curious and will give any experience a try, even if it’s just once.

16

User consumer profiles

[Craft]

The consumer of craft is a person who is more concerned with flavor and doesn’t let household associations of these lil guys stop ‘em. The forms of the insects aren’t the main attraction necessarily, but instead the flavors that the varieties of species that insects can grant access to are far more rewarding.

[Informed]

And of course, the informed consumer. This user understands the historical, cultural and/or sustainable significance of insects as part of the human diet, This allows the user to celebrate their meal. Understanding the longevity insects can provide to themselves and the planet sustains a genuine interest in this alternative protein.

Gem Atkinson & Kathleen Hunter | Bloomberg

[Novelty]

Agave Worm

Salt Rimmer 18

Product Agave Worm Salt Rimmer

Using the familiar yet ritualistic motion of rimming a glass, this piece celebrates the act of preparation. Insect salts are an easy first step to start incorporating insects into an everyday diet.

Flavor notes are nutty and pair well with chili powder to create rich umami flavors.

Product Black Ant Bitters Stirrer

[Craft]

Black Ant

Bitters Stirrer

Next is a bitters stirrer inspired by the forms of the interior tunnels of an ant hill. This bitters mold and handle piece are designed to time release both insects and flavor into any drink. This provides for evolving tastes from one sip to the next.

Black ants provide citrus flavors most akin to lemon, pairing well with jalapeĂąo and fruit flavors.

19

[Informed]

Termite

Meze Dish 20

Product Termite Meze Dish

Lastly is a meze dish with many spaces on one platter. Inspired by the interior nooks and crannies of termite mounds, this dish allows users to dip and catch their own termites.

Adding some protein and crunch, these insects invite the whole table in for a taste.

Flavor notes of carrots and nuts allow this fatty insect to add rich flavor to savory bites.

Gem Atkinson & Kathleen Hunter | Bloomberg

[Environmental] Promotes responsible protein consumption Adding biodiversity to diets Less greenhouse gas emissions Less carbon emissions from processing and shipping Reduction of water consumed for raising livestock Materials of quality make these pieces durable and long lasting

[Social] Brings people around a table for a meal Provides different ways into entomophagy Influenced by anthropology, history and culture Invites new ingredients and flavors into the home Creates space for a dialogue around alternative proteins Adapts familiar choreography around eating to new forms Lacking a central nervous system, insects do not experience pain in the same way that mammals do, making for a more humane process

[Economic] Raising insects requires less land and food than livestock do Insects have more usable meat than traditional sources of protein Can be dried, stored and kept fresh without the use of a refrigerator Lightweight insects ship more protein for less money Tools made with long lasting materials celebrate new ingredients and elevate the dining experience

22

Triple Bottom Line

benefit and impact

23

Chang Chui Bangkok | photography

Acknowledgments helpful resources [Books and Papers] Evans, Josh, Roberto Flore, and Michael Bom Frøst. On Eating Insects. London: Phaidon Press Limited, 2017.

Gordon, David. The Eat a Bug Cookbook. Berkeley, CA: Ten Speed, 1998.

Huis, Arnold & Van Itterbeeck, Joost & Klunder, Harmke & Mertens, Esther & Halloran, Afton & Muir, Giulia & Vantomme, Paul. (2013). EDIBLE INSECTS future prospects fo food and feed security.

J. Blásquez, J. Moreno and V. Camacho, “Could Grasshoppers Be a Nutritive Meal?,” Food and Nutrition Sciences, Vol. 3 No. 2, 2012, pp. 164-175. doi: 10.4236/ fns.2012.32025.

Kim Tae-Kyung, Yong Hae In, Kim Young-Boong, Kim Hyun-Wook, Choi Yun-Sang.

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends. Food Sci Anim Resour 2019;39(4):521-540. https://doi.org/10.5851/kosfa.2019.e53 Radia, Shami, and Neil Whippey. Eat Grub: the Ultimate Insect Cookbook. London: Frances Lincoln Limited, 2016.

Ramos-Elorduy, Julieta, Peter Menzel, and Nancy Esteban. Creepy Crawly Cuisine: the Gourmet Guide to Edible Insects. Rochester, VT: Park Street Press, 1998.

[People] Erika Doering Erika Hanson Elliott Montgomery Joseph Yoon Paige Katona Nordic Food Lab

[Insect Suppliers] Next-Food Thailand Unique

25