He has just returned from the Nordic Food Lab, the sea-faring research adjunct of Noma, at which he has been developing culinary techniques that make of insects: cockroaches, locusts, woodlice, and more. The resulting dishes were served at the Wellcome Collection Pestival event, with some beautiful results.
In more relaxed surroundings, I was surprised to find that unadorned black ants make a tangy and remarkably moreish accompaniment to a beer.
Josh documents his food work on Infinite Slice, a tumblr that is as visually rich as it is hunger-inducing. There is a satisfying tension between the overgrowth of wild meat and foliage, and the clean lines and labelled zip-lock bags of the preparation process, reflecting the order that we impose in striving to understand the teeming world around us.
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