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Entomophagy: Edible Insects and the Future of Food
Insects as a protein alternative and solution to our world's food crisis.
Curated by Ana C. Day
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Philly makes room at the table: Edible insects and grasshopper tacos — NewsWorks

Philly makes room at the table: Edible insects and grasshopper tacos — NewsWorks | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Edible insects — which are part of the traditional diet of an estimated two billion people around the world according to the United Nations — are creeping into mainstream American cuisine and
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Gringo Could Use a Refresher Course on Mexican

Gringo Could Use a Refresher Course on Mexican | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Oh, Gringo, I wanted to like you — really, I did. Your beachy vibe makes me want to waste many an afternoon on your patio, day-drinking margaritas in flip-flops.
Ana C. Day's insight:

At this point, I am sure that readers with any prior knowledge of Gringo are waiting to see if I tried the chapulines, Gringo's ode to entomophagy (bug-eating for those without fingertip access to Wikipedia). Now, I have no problem with eating bugs — in this case, grasshoppers. In fact, I predict that diners will be seeing more of them on menus, not for shock value, but as the next big superfood. They contain more protein and less fat than "conventional" meat, and the carbon footprint associated with their production is next to nil. My problem with Gringo's chapulines taco is that it was unpalatably salty, tasting like burnt zoysia grass steeped in soy sauce. I understand that the culinary team at Gringo may have been working under the assumption that they needed to cover the taste of the grasshoppers to make it more approachable, but doing so in such a heavy-handed manner only exacerbated the flavors. Thankfully, $1 of the amount spent on each chapulines taco is donated to a local food bank. (I would have gladly contributed the full $4.50 price tag rather than suffer through another bite.)

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Insect eating proposal leaves bad aftertaste - The Local

Insect eating proposal leaves bad aftertaste - The Local | Entomophagy: Edible Insects and the Future of Food | Scoop.it
A recent United Nations study suggested eating insects could help solve the world's hunger problems but not all of Spain's chefs are taking the bait.
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Cricket Energy Bar

Cricket Energy Bar | Entomophagy: Edible Insects and the Future of Food | Scoop.it
The secret ingredient in an new energy bar? Crickets! Pediatrician Dr. Jim Sears explains that the insects are surprisingly nutritious -- but, how do the bars taste? The Doctors give them a try.
Ana C. Day's insight:

The secret ingredient in an new energy bar? Crickets! Pediatrician Dr. Jim Sears explains that the insects are surprisingly nutritious -- but, how do the bars taste? The Doctors give them a try.

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Top 10 facts about grasshoppers | Top 10 Facts | Fun | Daily Express

Top 10 facts about grasshoppers | Top 10 Facts | Fun | Daily Express | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Wahaca Mexican restaurant on London’s South Bank will today be offering a new item on their menu: Chapulines fundido, a dish made with grasshoppers.
Ana C. Day's insight:

1. Grasshoppers and locusts are the same: when they emigrate in swarms they are called locusts.

2. A grasshopper’s eardrum is on its abdomen, so you could say they hear with their bellies.

3. The fossil record shows that grasshoppers have been around for 200 million years and had evolved before the dinosaurs appeared.

4. Grasshoppers are good at detecting rhythm, but bad at detecting differences in pitch of notes.

5. They make noises by stridulating (rubbing the hind leg against the wing) and crepitating (snapping the wing in flight).

6. The 10,000 or so different species of grasshopper have distinct identifying rhythms.

7. In Japan, grasshoppers are seen as a sign of good luck.

8. Grasshoppers can jump a height of about 25cm and length of a metre.

9. A small cuticle in a grasshopper’s knee acts as a spring and lets it catapult its body into the air.

10. Eating insects is called ‘entomophagy’. Chapulines fundido (grasshopper fondue) consists of crispy fried grasshoppers on a bed of a puree of grasshoppers with shallots, garlic and chilli.

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Will you be eating insects instead?

Will you be eating insects instead? | Entomophagy: Edible Insects and the Future of Food | Scoop.it
They say that on average, we eat around one pound, or just over 450g, of insects a year. Ok, there's been claims made for anything between one and five pounds, but who's counting?
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Salma Hayek Enjoys Eating Insects | MiniLivestock

David Letterman Show ....

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El futuro de la nutrición en México tiene antenas y al menos seis patas - Salud - CNNMexico.com

El futuro de la nutrición en México tiene antenas y al menos seis patas - Salud - CNNMexico.com | Entomophagy: Edible Insects and the Future of Food | Scoop.it
El consumo de estos animales se ha frenado por percepciones negativas, pero tienen potencial para combatir el hambre en el mundo, según FAO
Ana C. Day's insight:

VIDEO !!

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Manjares del futuro - grupo reforma

Manjares del futuro - grupo reforma | Entomophagy: Edible Insects and the Future of Food | Scoop.it

Ciudad de México  (2 agosto 2013).- Estas hormigas no llegaron hasta el plato buscando hurtar comida, fueron cuidadosamente sazonadas y puestas ahí a voluntad del chef.

Antes de hacerles el "fuchi" a esos bichos e insectos, considere que aparecerán cada vez con más frecuencia protagonizando los platillos de las grandes cocinas del mundo.

Ana C. Day's insight:

Prestigiados chefs, como el danés René Redzepi y el venezolano Nelson Méndez, ya consideran a los insectos un recurso valioso en sus cocinas.
"René Redzepi nos preguntó un día '¿por qué no comemos insectos?'. A partir de entonces empezamos haciendo pruebas con hormigas, chapulines, grillos... y nos divertíamos con ello", , cuenta Ben Reade, jefe de investigación y desarrollo de Nordic Food Lab, en Dinamarca. 

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Breaking News - UN asks Westerners: What's bugging you?

Assam, Manipur, Meghalaya, Mizoram, Arunachal Pradesh, Tripura, Sikkim and North-east
Ana C. Day's insight:

"In a few spots around Europe and the United States, that's already happening. Famed Spanish chef Jose Andres serves a popular grasshopper taco at his Washington, DC, restaurant, Oyamel. At Typhoon, a flashy restaurant in Santa Monica, California, that serves food from the Pacific Rim, a dish called "Taiwanese Crickets" is stir fried with raw garlic, chili pepper, and Asian basil. The restaurant's "Silk Worm Larvae" is sauteed with soy sauce, sugar, and pepper."

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My first taste of flesh

My first taste of flesh | Entomophagy: Edible Insects and the Future of Food | Scoop.it
After a life of vegetarianism, I craved a more mindful way of eating. I started at the bottom of the food chain
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The Future of Entomophagy

The Future of Entomophagy | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Entomophagy, for those of you haven’t heard of it (let’s face it, the vast majority of you), is the practice of eating insects. While not strictly accurate, the practice of eating arach...
Ana C. Day's insight:

"

There are many advantages to farming insects, or ‘minilivestock’, a commonly-used term. In the present day, these advantages are gradually becoming better-known in some areas of the scientific community, but it will take time for real awareness to spread.

 "

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Easy food crisis solution: Bugs and seaweed

Easy food crisis solution: Bugs and seaweed | Entomophagy: Edible Insects and the Future of Food | Scoop.it
Much of the conversation about how to solve the coming food crisis avoids the issue of broadening our appetites.
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