Bugs(2017)

Name: Bugs
Director: Andreas Johnsen
Genre: Documentary
Released: Jun 5, 2017
Cast: Kôji Nakamoto

Kino Lorber

1h 13m
- Documentary

Release Date: Jun 5, 2017 | Limited

In an effort to determine their sustainability as a food source, two chefs travel throughout the world tasting insects.

Official Website

Releases

Original Release | Jun 5, 2017

View Advanced Data Watch on

Box Office Results

Results

Opening Weekend US & Canada:
$951
Total US & Canada:
$3,742
Total Worldwide:
$3,742

Current Showtimes

orround

Fri May 29
Sat May 30
Sun May 31
Mon Jun 1
Tue Jun 2
Wed Jun 3
Thu Jun 4

Director & Top Cast

Andreas Johnsen
Director

Kôji Nakamoto
Yamazaki

Other Details

Country of Origin: Netherlands,Denmark,France,Germany

Language: English

Summaries

Plot Summary

Insects as food is a hot topic. Particularly over the last few years, since the UN recommended edible insects as a resource to combat world hunger, they have been heralded for their taste by cooks and gastronomes, for their low ecological impact by environmentalists and for their nutritional content by public health scientists. It would seem that insects are the new superfood that will fix all our problems of global food security. For the past three years a team from Copenhagen-based Nordic Food Lab made up of chefs and researchers Josh Evans, Ben Reade and Roberto Flore have been travelling the world to learn what some of the two billion people who already eat insects have to say. In BUGS, film director Andreas Johnsen follows them as they forage, farm, cook and taste insects with communities in Europe, Australia, Mexico, Kenya, Japan and beyond. During their journey they encounter everything from revered termite queens and desert-delicacy honey ants to venomous giant hornets and long-horned grasshoppers trapped using powerful floodlights, that sometimes cause their catchers temporary blindness.Throughout the teams experiences and conversations in the field, at the lab, at farm visits and international conferences, some hard questions start to emerge. If industrially produced insects become the norm, will they be as delicious and as beneficial as the ones in diverse, resilient ecosystems and cuisines around the world? And who will actually benefit as insects are scaled up?Are insects a mirror that reflects our broken food systems, or the silver bullet that will fix them?