From chocolate-covered crickets to mealworm quiche, it may not be haut cuisine, but dishes with insects are at least gaining more press. September’s issue of The Atlantic includes an article on the edible insect industry. While insects offer an energy-efficient source of protein, there are challenges in regulations and processing, not to mention shifting perceptions around eating bugs.
Dana Goodyear examines the history of entomophagy (bug eating) and current trends in this week’s New Yorker (subscription required), reminding readers that it wasn’t long ago that sushi, a staple of grocery aisles today, elicited a similar “ick” response among American consumers. (Video here.)
FAO has also explored the potential of bugs for human consumption. Learn more in Humans Bite Back.
What do you think? Are bugs the new sushi?