
	Entomology is really Georges Brossard's cup of tea. And, sometimes, he even likes his tea served with... cooked insects! Pound for pound, an insect contains more nutrients and calories than meat, with not a trace of fat. What more could we ask for? Only one thing: to slightly broaden our culinary universe and to realize the importance of entomophagy. Since the beginning of time, man has eaten insects. In the Roman era, beetle larvae were sold as a delicacy. In Asian countries, people eat forty different species of insects, some of which are only available in top restaurants and cost a small fortune. Mexico also has a solid tradition of entomophagy. Georges Brossard invites us to go on a real gastronomical tour of this country. On the menu: Ahuaulte (water strider caviar), Gusano de Maguey (caterpillars), Tortillas de Jumil (stink bug), Escamoles (ant larvae), Vinitos (honey ants). We will also meet the Mexicans who harvest the insects and the chefs who cook them. Our North American societies are starting to savour entomophagy as well. The insect tastings organized by several insectariums (such as the MontrŽal Insectarium's Insect Tastings Event) are becoming more and more popular. Go ahead! Swallow your fears and crunch an insect! In any case, don't you already have butterflies in your stomach just thinking about it?