Entomophagy

I

Introduction

Entomophagy, the use of insects as food by people. Insects have served as a food source for people for thousands of years. Today insect eating is rare in the developed world, but insects are a popular food in many developing regions of Central and South America, Africa, and Asia.

At least 1,200 species of insects are eaten in various parts of the world. Many insects, such as aphids, ants, and grasshoppers, are eaten as eggs or in their adult form. Other insects are eaten while still in their wormlike larval stage. These immature insects include beetle grubs and moth caterpillars, some of which are more than 10 cm (4 in) long.

Some insects are eaten raw, while others are fried or pickled (preserved in vinegar). Many people eat insects when other kinds of food are hard to find. In the Australian outback, for example, Aboriginal people dig up and cook the caterpillars of witchetty moths, which survive droughts by living underground. Most people who eat insects have learned to avoid those that contain toxic chemicals, which are not always destroyed by cooking. These insects are often brightly colored, an adaptation that warns would-be predators to keep away.

Many people eat insects without even knowing it. Insects are so widespread that it is impossible to remove all traces of them from fresh and processed foods. The United States Food and Drug Administration (FDA) has set levels at which insects in foods pose no health hazard.

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II

Nutritional Value of Insects

Compared to most other kinds of animal food, insects are a well-balanced source of nutrients. They are high in protein, and they contain much less fat than red meats, such as beef. A typical 100 g (3.5 oz) serving of crickets (which might contain around 180 adult crickets) supplies about 125 calories of energy, about the same as two slices of whole-wheat bread. Insects are also a good source of vitamins, and of minerals, such as phosphorus and iron.

III

Insect Cuisine

The taste and texture of edible insects varies as much as other kinds of food. The most widely consumed species are grasshoppers. When these insects are roasted and salted, they have a nutty flavor. Grasshoppers can also be ground up and used as flour. Cicadas can be used in the same way.

Bees, wasps, and ants are eaten in their egg, larval, and adult forms in different parts of the world. Fried wasps, which contain the highest protein content of any insect, are commonly eaten in Southeast Asia. Honeypot ants, so named because they fill their lower abdomens with sweet-tasting secretions from aphids, make a popular dessert in Mexico. In Africa, winged termites are often fried in their own fat. Alternatively, termites may be spread out in the sun to dry. Once dry, they remain preserved as a tasty treat for several months.

Some insects are used as flavorings, as well as for food. Foremost among them are the giant water bugs of Southeast Asia, which have a highly prized minty taste. These predatory animals are either caught in nets, or attracted to bright lights when they fly after dark. In Mexico, maguey worms are used to flavor mescal, an alcoholic drink. The worms—actually skipper butterfly caterpillars–have been a traditional ingredient of the drink since Aztec times. In Sweden, ant pupae are used to flavor gin.

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