Did our evolutionary ancestors see insects as food?
Insects for saleThere is strong evidence of entomophagy in the diet of most wild primates, although is more common in smaller primates with relatively simple gut adaptations. The small-bodied titi monkey (Callicebus oenanthe), for example, typically feeds on insects found in rolled leaves, and on mobile, and harder to catch, insects when opportunity strikes. This strategy maximises net energy intake for a small primate, while larger primates may struggle to acquire sufficient energy through entomophagy. However, insects living in colonies are sometimes eaten by large primates. Gut adaptations shown by the potto (Perodicticus potto) and the white-headed capuchin (Cebus capucinus) allow digestion of insect exoskeletons (Raubenheimer & Rothman 2013).
Historically, the human diet has also included insects. Entomophagy is characteristic of a number of indigenous tribes and other aboriginal people. A well-known example is consumption of the witchetty grub by indigenous people in Australia. The term ‘witchetty grub’ has in the past referred to beetle larvae and moth caterpillars and identification has therefore been difficult (New 2011).
Historically, the human diet has also included insects. Entomophagy is characteristic of a number of indigenous tribes and other aboriginal people. A well-known example is consumption of the witchetty grub by indigenous people in Australia. The term ‘witchetty grub’ has in the past referred to beetle larvae and moth caterpillars and identification has therefore been difficult (New 2011).
How common is entomophagy today?
Insect lollipopsEntomophagy is highly variable between cultures. Insects are eaten in some societies only when other food sources are limited. In others, insects are as, if not more, in demand as other foods. And in others, entomophagy is basically non-existent. The reasons for this are also diverse; religion, social stigma, or simple dislike.
Entomophagy as part of a regular diet is most common across Central and South America, Africa and Asia, in over 100 countries. The Tukanoan Indians of Northwest Amazon gain 26% of their animal protein and 23% of their animal fat from insects. In Africa, where insects are eaten across 36 countries, up to 64% of animal protein has come from insects (Raubenheimer& Rothman 2013). The San people of the central Kalahari Desert in Botswana, as hunter-gatherers, consider insects a valuable resource. Species of caterpillar, termite and grasshopper are the most common. Caterpillars, which are relatively easy to gather, are roasted in hot ash after intestines are removed.
The species and preparation techniques of edible insects across Asia are as varied as other, possibly more typical, Asian cuisine. In Japan, for example, grasshoppers, wasps, silkworms, longhorn beetle caterpillars and aquatic larvae are eaten with rice. In Laos, insect cultivation is linked to rice farming. Small-scale fishing in common, and along with fish, diving beetles, water scorpions and dragonfly larvae are a snapshot of the insect varieties collected. Frogs and grasshoppers which inhabit paddies after harvesting are also caught. Gathering stinkbugs is particularly popular for their taste and as a form of pest control (Nonaka 2009).
In many developed countries, insects as food are often a novelty. There are, however, 11 European countries where insects are a traditional food source. Some parts of Italy and Croatia consider the cheese maggot or fly (Piophilacasei) a delicacy. This is particularly intriguing, considering the diet of the cheese maggot includes both maturing cheese and decaying tissue. In Germany, the cheese mite (Tyrophaguscasei) is added to Altenburger cheese to add flavour (Raubenheimer& Rothman 2013).
There are an increasing number of restaurants serving insects as part of the menu. Vij’s Restaurant in Vancouver serves grasshoppers and crickets. Imperial Herbal Restaurant in Singapore serves fried ants and scorpions. Lastly, Archipelago Restaurant in London serves both locusts and crickets.
Entomophagy as part of a regular diet is most common across Central and South America, Africa and Asia, in over 100 countries. The Tukanoan Indians of Northwest Amazon gain 26% of their animal protein and 23% of their animal fat from insects. In Africa, where insects are eaten across 36 countries, up to 64% of animal protein has come from insects (Raubenheimer& Rothman 2013). The San people of the central Kalahari Desert in Botswana, as hunter-gatherers, consider insects a valuable resource. Species of caterpillar, termite and grasshopper are the most common. Caterpillars, which are relatively easy to gather, are roasted in hot ash after intestines are removed.
The species and preparation techniques of edible insects across Asia are as varied as other, possibly more typical, Asian cuisine. In Japan, for example, grasshoppers, wasps, silkworms, longhorn beetle caterpillars and aquatic larvae are eaten with rice. In Laos, insect cultivation is linked to rice farming. Small-scale fishing in common, and along with fish, diving beetles, water scorpions and dragonfly larvae are a snapshot of the insect varieties collected. Frogs and grasshoppers which inhabit paddies after harvesting are also caught. Gathering stinkbugs is particularly popular for their taste and as a form of pest control (Nonaka 2009).
In many developed countries, insects as food are often a novelty. There are, however, 11 European countries where insects are a traditional food source. Some parts of Italy and Croatia consider the cheese maggot or fly (Piophilacasei) a delicacy. This is particularly intriguing, considering the diet of the cheese maggot includes both maturing cheese and decaying tissue. In Germany, the cheese mite (Tyrophaguscasei) is added to Altenburger cheese to add flavour (Raubenheimer& Rothman 2013).
There are an increasing number of restaurants serving insects as part of the menu. Vij’s Restaurant in Vancouver serves grasshoppers and crickets. Imperial Herbal Restaurant in Singapore serves fried ants and scorpions. Lastly, Archipelago Restaurant in London serves both locusts and crickets.