This article examines the recent turn to entomophagy (insect eating) as a new source of nutrition in a world confronted by increasing population, degraded soils, and food insecurity. Although many regard entomophagy with disgust, there is a case to be made that many insects are much more nutritious, as well as greener and cleaner¹, than many of the foods we regularly eat without thinking. Also, there is nothing new about insect eating or the belief in entomophagy as a sustainable and sensible practice. There is a long cultural history in countries such as Africa and Australia, for instance.
Recommended CitationColeman, Deirdre P., Toothsome Termites and Grilled Grasshoppers: A cultural history of invertebrate gastronomy, Animal Studies Journal, 5(1), 2016, 1-22.
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