Imagining Insects - Rethinking Taste, Disgust, and Delight
curator
Edible Issues
Does the sight of food influence the way we think it tastes? How much does it affect our choice of whether to taste it or not? Does culture have something to do with this? In short, how do we distinguish between yuck and yum? In this workshop that centers itself around insects as food, we will attempt to work through these questions collectively. Can we unravel the relationship between our senses, thoughts, and feelings while engaging with meal worms, crickets, and weaver ants? With a narrower focus on disgust as an evolutionary as well as socio-cultural construct, this workshop aims to challenge notions about dirty food and the people that eat them. What makes something dirty, but not others, and can we possibly open up our taste buds to a world built on new imaginations?
