Edible Insects: A Historical and Cultural Perspective on Entomophagy with a Focus on Western Societies

Abstract

The relationship between insects and humans throughout history has always been complex and multifaceted. Insects are both a source of fascination and fear for humans and have played important roles in human culture, economy, and health. Nowadays, there is growing interest in using insects as a sustainable and environmentally friendly source of protein and other nutrients. Entomophagy can be seen as a new opportunity for the food industry and global food security. In fact, insects require far fewer resources than traditional livestock, and there are many references to insect consumption in human history. The ancient Romans are known to have eaten various insects, including beetles, caterpillars, and locusts. Insects such as crickets, grasshoppers, and ants have been eaten for centuries and are still considered a delicacy in many parts of the world, especially in Africa, Asia, Latin America, and Oceania. Entomophagy has, thus, been a part of human history for thousands of years and continues to be an important food habit for many people around the world. These topics are explored in this article from a historical and cultural perspective (e.g., ecological, nutritional, spiritual, and socio-psychological), with a focus on the progressive acceptance of edible insects in Western societies, since this novel food has also its roots in the Western world.