From Soup to Gnats, The Essentials of Bug Cookery

What’s for supper? In South Africa, it’s mopane worms in a tangy tomato sauce. In the Amazon, the menu might include roasted termites. In Bali, a favorite is curried dragonfly.

David George Gordon presents a fascinating overview of the world’s bug-eating cultures in From Soup to Gnats, The Essentials of Bug Cookery. Audience members are invited to help prepare a sumptuous bug dish, and of course, to sample the exotic fare.