by Katerina Nikolas

Created on: April 06, 2010

Entomophagy is practiced by many people in the world. Often times the practice is natural and has been a part of civilisation for centuries. Ancient Greeks did it but its one thing they can’t be attributed with inventing, and the practice has died out in the main across Europe now, and never really caught on at all in North America. Yet across the world nations such as Japan, Botswana, Thailand, Mexico and China, plus many more, have indulged in the tasty practice of eating insects.

It is a fact that the average grasshopper is much better for you than the average piece of meat. It is clean as lives off plants, and packed full of protein. It is also low in fat. Most insects are rich in calcium, niacin, iron, protein, potassium and B vitamins. In some countries common treats such as earthworms, spiders and crickets are eaten in preference to meat, whilst in countries where meat is difficult to obtain they are eaten as a matter of course.

In the West we tend to look on a bit aghast when we hear of these practices and shudder with squeamishness. But it wasn’t that long ago that the notion of eating raw fish seemed repellent, and now it’s the height of fashion to eat sushi. Within Europe snails are seen as a special treat as take a long time to collect and there is still the danger of them escaping from their cooking vessel. The French have turned frog’s legs into a culinary delight, and often visitors of different nationalities eat escargot and frogs legs when in Paris, for the authentic touch.

Scientists predict that future generations may well have problems obtaining the amount of food needed for sustainability, and are studying ways to incorporate insects into food to make them palatable enough for the public who would never dream of simply eating a beetle. The lack of enthusiasm for the practice of entomophagy in the West really boils down to nothing more than the antipathy of an idea which is so alien to the culture.

The notion of eating insects is beginning to creep into view, with a number of trend setting individuals giving credibility to the idea. Insect farms are being introduced so that tasty freeze dried grasshoppers and other delights can be marketed as the idea of eating insects gains ground. Within the last decade several bug eating cookbooks have been produced which are full of tasty recipes. There’s no need to just go out and pick up a live grasshopper and down it in one, they can be fried, roasted, or chocolate coated. Popular books which promote the idea of eating the previously unthinkable, include ‘ Creepy Crawly Cuisine’, “Entertaining with Insects”, and the “Eat a Bug Cookbook”.

Dinner parties are being hosted in the ultra fashionable areas of New York with insects on the menu. As people cautiously try them out and realise they actually taste quite good, they hear the arguments regarding the nutritional benefits of eating them, their low fat content, and believe they have stumbled onto something new. A new food trend is on the cusp of being launched. Whilst the fashionable start to make entomophagy trendy, you can try it out at home by sampling a few insects from the garden

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