Insect Ingredients: A Question of Texture

The Insect Cookbook

Insect Ingredients: A Question of Texture

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Insect Ingredients: A Question of Texture

You may not have noticed, but there has been a steady increase in the number of ways you can now eat insects. You can now find “pesteraunts,” such as the pop-up restaurant hosted by Washington’s Occidental Grill & Seafood (anyone want some deep fried crickets sprinkled with lemongrass slivers and chiles, or turkey burgers mixed with grasshopper pieces?). Or you can buy protein and nutritionally rich cricket flour that can be used in all of your baked goods. Apparently, we are realizing that bugs could be not just the next super food, but the super food.

At least one cookbook is also out to meet the demands of those wanting to cook with buglicious delicacies. The Insect Cookbook, Food for a Sustainable Planet, is by Arnold Van Huis, Henk Van Gurp, and Marcel Dicke.

Even the United Nations makes the argument that in order to keep up with the growing population of our planet—close to 7 billion people—it will be necessary for us to find a new, sustainable nutritional food source, and they’re looking at bugs as at least part of the answer. Throw climate change into the mix and everyone is rethinking where we will soon be looking for our food.

Insects are reportedly even more efficient than our most traditional livestock (cattle) when it comes to production value. Insects produce food in a 2:1 ratio; that is two pounds of feed for every one pound of meat. Cattle, on the other hand, require eight pounds of feed to produce one pound of meat; what’s more, they require little to no land.

The benefits list goes on and on. The question is, will those benefits ever erase the fact that you’re chomping on bugs?

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