Eating insects, known as entomophagy, has nourished human populations for thousands of years and provided spiritual and cultural significance across societies. As the world grapples with feeding billions sustainably, researchers suggest re-evaluating this age-old practice through a modern scientific lens.
A new open-access study published in Insects analyzes entomophagy from a historical and cultural perspective. It highlights how insects sustained ancient communities and continue as traditional foods worldwide today. With their high nutritional value and low environmental impact, insects could make a resurgence as a novel sustainable food source even in the Western world.
Evidence of insect consumption dates back to cave-dwelling hunter-gatherers in the Paleolithic era. The chitinous exoskeletons of various insects have been identified in prehistoric fossilized feces. Cave paintings also depict bees, beetles and other insects, indicating their importance in early human diets.
The Ancient Romans considered certain insects culinary luxuries reserved for lavish banquets, while also relying on them as staples during famines. The prominent naturalist Pliny wrote in the 1st century AD about locusts and beetle larvae being consumed. Crickets and caterpillars of the cossus moth were described as delicacies by the famed poet Ovid in 43 BC.
Pre-Socratic philosopher Aristotle also documented the use of cossus caterpillars as fishing bait in the 4th century BC for their sweet, nutty flavor that attracted fish. Roman scholars like the satirist Petronious poked fun at the elite’s penchant for eating exotic insects to show off during extravagant feasts. But poorer peasants also included locusts and ants in their usual diets according to writers like Martial.
Insects hold religious significance in Judaism and Christianity as well. Mosaic law in the Old Testament permits eating certain insects like locusts and grasshoppers, which John the Baptist is said to have subsisted on.
Beyond Europe, entomophagy remains culturally important in Africa, Asia, Latin America and Oceania. Palm weevil grubs are relished in the Amazon. Mopane caterpillars are a popular source of protein in southern Africa. Bamboo worm larvae are commonly eaten in Thailand and Laos. Aboriginal Australians traditionally farmed some insects like cerambycid beetle grubs.
But insect consumption declined in Western countries and became taboo over time due to cultural attitudes and industrialization. Yet interest is resurging lately as researchers analyze the nutritional value and sustainability benefits of entomophagy.
Insects require drastically fewer resources than conventional livestock to produce comparable nutritional output. Crickets need six times less feed than cattle to generate the same amount of edible protein. Insects also emit far fewer greenhouse gases, use a fraction of the land and water, and generate less pollution and waste.
With the world’s population exploding, finding sustainable nutrient sources is imperative. The study suggests entomophagy, validated by modern science but deeply rooted in human history, could provide solutions. Already groups like the UN Food and Agriculture Organization advocate insects as an eco-friendly protein alternative.
While Western biases still exist, progress is being made. The EU recently approved crickets as a novel food ingredient. The researchers conclude that the past and future of sustainable human diets may converge in reviving insect consumption, if cultural taboos can be overcome.