Depending how you feel about the subject, reading about eating insects can make one as squeamish as actually eating them. But in an effort to portray the many dimensions of food security, this post addresses two recent articles that discuss the possibility of insects as a food source. Dana Goodyear’s article in The New Yorker, “Grub,” profiles those who advocate for adding insects to the human diet, hailing entomophagy (insect eating) as a way of combating future food crises.
In this video accompanying the online version of the article, “Insects, Fried Two Ways“, Goodyear emphasizes how, in line with the opinions of those advocating for entomophagy, the future acceptance of entomphagy may have a lot to do with how the insects are prepared for consumption.
But despite the artisanal appeal and a growing market for some insect-laden products, the article also explores the PR problems that come with marketing insects as food. Daniel Fromson’s article in The Atlantic points out that despite the fact that insects produce edible protein in a more efficient and eco-friendly manner than other sources, people are still uncomfortable with the idea of simply eating bugs. Fromson quotes Dutch entomologist Arnold van Huis’ desire to overcome this concern. “’People have to know that it is safe…They have to get the idea that it is not wrong.’”
However, even a website advocating entomophagy is careful to present risks that exist when eating insects; including the dangers of toxic bugs, issues in preparation, as well as religious and ethical questions.
While the advocates portrayed in the article have had their say, it is still down to potential consumers to decide. So, do you think insects have a future as a source of food on a large scale?
Posted by Michael Lucivero.
