We’ve been busy behind the scenes of late. One of the things we’ve been busy with has been talking to various people from the media. In doing so, it occurred to me (Chris) that we never explicitly explained the origin of this site and project, or its goals. So, here they are:
Insects and Wine is a collaboration between Charlotte Payne (Insects, Dept. of Zoology, University of Cambridge) and Chris Kaplonski (wine, Anthroenology). Charlotte and Chris met at a conference on sustainability and food, and realised that what the world was missing was a chance to bring two of its greatest luxuries, insects and wine, together for people. They promptly stepped up to fill the void.
Apart from a love of delicious
insects and good wine, both Charlotte and Chris have a keen interest in issues
of sustainability in the realm of food and drink. Ultimately, that’s the point
of Insects & Wine, and the tastings they run: not only to get people to try
and hopefully enjoy a new food, but to think about issues of sustainability.
What do we mean when we say a food is ‘sustainable’? What do we need to do to
encourage people to eat and drink more sustainably?
I&W aims where possible
not just to introduce people to insects as food, but also to
sustainably-produced wines. This can often include exposing people to types of
wines (low-intervention, orange) that they may not have tried before. These may
well taste unlike the wines they are used to. And that’s another goal of the
collaboration: not only to introduce people to new ways of eating and drinking,
but to think about how sustainability is linked to the sensory aspects of food
and drink. Sustainable wines can taste ‘funky’ (and yes, that’s the word used)
and insects can have a ‘yuck’ factor for many people. So, how do we address and
overcome these stumbling points on the way to eating and drinking more
sustainably?
Our approach is to guide
people through the stories behind the food and drink. Many sustainable wines
are produced using traditional, artisanal methods, and the production of new
wine is a celebrated event. Similarly, many insects are collected and prepared
by people who look forward to the harvest season and are proud of the
deliciousness of their traditional cuisine. Understanding these stories can
help us to challenge and break down our own prejudices, and in doing so,
appreciate the flavours of both insects and wine.
At our events, we hope to
get you to think more broadly about what you eat and drink, and to have a good
time while doing so.
If you are interested in
having us holding a tasting for you, contact us at info [at] insectsandwine.com