Would you eat insects if they were tastier?

In Singapore, a unique culinary event called 'Insects to Feed the World' has sparked interest in the idea of eating insects, particularly crickets. Chefs at the event showcased various dishes that incorporated crickets, aiming to change perceptions about these tiny creatures as a food source. One chef, Joseph Yoon, creatively transformed the traditional spicy noodle soup known as laksa by using crickets instead of the usual fish cakes. Alongside this dish, there were also plates of crickets prepared in a sweet chili sauce, reminiscent of a popular Singaporean dish made with mud crabs. Despite the innovative offerings, many attendees gravitated towards the more conventional buffet options, which included grilled fish and steak. This was surprising, considering that the event attracted over 600 scientists, entrepreneurs, and environmentalists who were all there to discuss the potential of insects as a sustainable food source. According to the United Nations, around two billion people globally already include insects in their diets, yet convincing more people to try them remains a challenge. Chef Yoon emphasized the importance of making insects taste good, stating, 'We have to focus on making them delicious. ' He believes that simply highlighting the environmental benefits of eating insects is not enough to entice people to sample them. Research indicates that just six crickets can fulfill a person's daily protein requirements, and raising crickets is more resource-efficient than traditional livestock farming. Some countries are beginning to embrace insect consumption; for instance, Singapore has recently approved 16 types of edible bugs, including crickets, silkworms, and grasshoppers. This regulatory support is crucial for the burgeoning edible insect industry, which is projected to be worth between $400 million and $1. 4 billion. Chefs like Nicholas Low are at the forefront of this movement, working to make insects more palatable. For the conference, he reinvented the laksa dish by substituting fish cakes with cricket patties. He also faced the challenge of masking the earthy aroma of the crickets, opting for dishes with bold flavors to distract diners from the presence of insects. Mr. Low noted that crickets are less versatile than traditional meats, which can be prepared in various ways. He expressed that while he enjoys experimenting with crickets, he sees them more as a special ingredient rather than a daily staple. In Singapore, some restaurants have begun to experiment with insect-based dishes. One seafood restaurant has started adding crickets to their satays and pastas, while a cafe in Tokyo has been serving insects for a decade. Their menu features adventurous items like salads topped with Madagascar hissing cockroaches and ice cream garnished with grasshoppers. Saeki Shinjiro, the chief sustainability officer at Takeo Cafe, highlighted the importance of customer curiosity in trying insect dishes. He also mentioned that they offer a bug-free menu to accommodate those who are not interested in eating insects, ensuring that all customers feel comfortable. Historically, insects have been a significant food source in various cultures. In Japan, grasshoppers, silkworms, and wasps have been consumed for centuries, especially in regions where meat was scarce. The practice of eating insects resurfaced during food shortages in World War Two. Today, crickets and silkworms are popular snacks in Thailand, while in Mexico City, ant larvae are considered a delicacy, once enjoyed by the Aztecs. However, some experts express concern that globalization is leading to a decline in traditional insect consumption. Chef Joseph Yoon pointed out that people in regions with a long history of eating insects, such as Asia, Africa, and South America, are increasingly embarrassed about their diets due to exposure to foreign cultures online. Anthropologist Julie Lesnik, in her book 'Edible Insects and Human Evolution', argued that colonialism has contributed to the stigma surrounding insect consumption. She cited historical accounts of explorers who viewed the native practice of eating insects as strange. Nevertheless, attitudes towards food can evolve over time. Foods that were once considered unusual, like sushi and lobster, have gained popularity and acceptance. Sushi began as a working-class dish, while lobsters were once seen as a food for the poor. As transportation and food preservation improved, these foods became more widely appreciated. Experts suggest that insects could become the 'superfoods' of the future, similar to quinoa and berries. While they may not be as enjoyable as a hearty steak, they could play a crucial role in addressing the climate crisis. Chef Nicholas Low believes that, especially in affluent regions, there is currently little motivation for people to alter their diets. Although younger consumers may be curious about trying insects, they still prefer traditional meat and fish options. Changing perceptions about insects as food will likely take time and effort.