About
The use of insects to complete a meal is not unheard of. In several parts of the world, insects have been traditionally consumed as food. From Southeast Asian countries to Mexico and Ghana, from Indian states to The Netherlands, several culinary techniques are used to bring out the delicacy in these bugs. For centuries in the Northeast of India, Odisha and parts of Uttar Pradesh, they have been part of traditional cuisines, and are integral to the history of food as we experience it. Several forms of edible insects, ranging from crickets and locusts to beetles and cockroaches, make their way into food. Female leafcutter ants are popular in Columbia as protein sources, worms are part of a Mexican brew ‘mezcal’, for instance. Entomophagy provides a sustainable food source while delivering essential nutrients required for the functioning of the body. TOPICS TO BE COVERED Introduction - History and significance of entomophagy Insects as a sustainable Food Source - How entomophagy may help build sustainable food systems Nutritional Benefits - Health benefits and nutritional value of edible insects Cultural Diversity - Various communities and their insect-eating traditions Culinary Delights - Popular delicacies and their recipes Overcoming Barriers - Addressing biases and misconceptions Challenges and Opportunities - Barriers and possibilities to promote ethnic entomophagy in modern society Farming and Harvesting Insects - Exploring the trends and potential of insect farming and harvesting Safety and Regulations - Understanding measures, regulations and guidelines for entomophagy Future of Entomophagy - Predicting future trends, innovations and possibilities in ethnic entomophagy
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