Entomophagy, or the consumption of insects by humans, is not a new thing. On the contrary, bugs are frequently eaten in countries around the world. Whether its deep-fried crickets, a common bar snack in Thailand, or ant-egg tacos, a delicacy in Mexico, insects are showing up on dinner plates far more often than we realize. However, in the West, the thought of eating insects often gives rise to feels of disgust, revulsion, and let’s face it, a case of the dry-heaves! Sure, we might hold a guilty pleasure in watching people eat bugs on television shows like Survivor and Fear Factor; we may even have memories of some weird kid down the street who ate an earthworm on a dare, but the fact remains that in most households in North America, the only creepy crawlies in our kitchens are unwanted pests.
Yet, as recent studies suggest, there are enormous health and environmental benefits from eating bugs that should not be ignored. Considering the immediate threats of famine, pollution, over-farming and global warming, the case for eating insects grows even stronger.
Sustainable Food Source: Compared to cattle and hog farming, the production of insects as a food source is considerably more eco-friendly. According to Time magazine, cattle production is responsible for 18% of the world’s greenhouse-gas emissions, not to mention the other detrimental environmental effects such as water pollution and destruction of the world’s rain forests. Insects produce only a fraction of these gas emissions. Bugs also require fewer resources and less room to grow than cattle or pigs. Indeed, as an environmentally low-impact meat product, insects are a more sustainable food source than the animals we now consume.
Nutritious: High in protein, iron, calcium and low in fat, insects may soon be part of your balanced diet. Although it varies between the types of insect you eat, in caterpillars, water beetles, and spiders, there is more protein in 100g of insect meat than the same amount of chicken. Of course, the health benefits of farmed bugs also rests on sanitary conditions and pesticide-free farming practices. Like all food products, it’s important to do your research and source your insects from a reputable, organic farmer.
But are they Delicious? A recent episode of Top Chef Masters challenged their chefs to use edible bugs in their dishes. The winning dish was Hugh Acheson’s fried tempura crickets with carrot and sunchoke puree. It seems like dry-roasting and deep-frying are popular cooking techniques for bugs, which also goes along with theory that everything tastes better when it’s deep-fried. Although people’s tastes differ when it comes to which bugs they prefer to eat, the popular favourites like crickets, ants, ant pupae, mealworm, and water beetles all have unique flavour profiles. Some describe the flavours as toasty, nutty, sweet or citrusy, depending on the type of bug and cooking technique. Texturally as well, different bugs will appeal to different people: grubs, caterpillars and earthworms have a naturally chewy texture, whereas other bugs like crickets are often served crunchy.
Personally, while I haven’t yet made the leap into the world of entomophagy, I can envision a near-future where deep-fried crickets, maybe seasoned up with a little garlic and smoked paprika, will be served as a bar snack at the local pub. Or a time when pulverized mealworms are added to brownies to boost the nutritional value in school lunches. Eating bugs makes sense as an eco-friendly, nutritious and health conscious food source; now we just have to get over the mental hurdle of actually eating them!
Sources:
B.A.B.E.S: Bay Area Bug Eating Society. Planet Scott.com
“Insects are Food: Entomophagy is the future” Insectsarefood.com.
Walsh, Brian. “Eating Bugs.” Time.com. 29 May 2008.
Weiner, Miriam B. “Countries That Eat Bugs.” U.S.News & World Report. 2011.
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