Foodservice Guide to Edible Insects
If the thought of eating bugs bugs you, your palate may not be ready to stomach what’s coming next in the United States food industry. A longtime staple in other parts of the world (in 2013, for example, the United Nations published a report indicating that two billion people worldwide include bugs as part of their diet), edible insect varieties have only recently made their Western debut, and the question on everyone’s mind is: Are bugs coming to a restaurant near you?
The Edible Bug Phenomenon
As a foodservice professional trying to make it in a competitive business milieu, (attention caterers, restaurant owners, bakers, food truck operators, and party planners), staying abreast of current food-and-beverage news is vital. So, grab your oven mitts, hold onto your chef’s hats, prepare your frying pans and spatulas, and get ready to sink your teeth into the following edible bug phenomenon.
History of Eating Insects (Entomophagy)
Let’s start with a brief history lesson: The practice of eating insects, or entomophagy, isn’t a new concept in over 100 countries that are already consuming insect-infused snacks and dishes. Moreover, in many parts of the world, eating bugs is considered a delicacy. Ancient Greeks had no qualms about eating six-legged critters, and both Aboriginals and Australians have been consuming insects for millennia.
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