insects

News via India.com: As the world population increases, eating insects could soon become mainstream

March 11, 2014 // 0 Comments

As the world population increases, eating insects could soon become mainstream Agencies March 9, 2014 at 7:31 pm How would you react if your neighborhood restaurant serves you a menu that only lists cuisines prepared from caterpillars or termites? People would soon have no choice but to consume insects as it would be increasingly difficult to feed the burgeoning world population — close to 8 billion now — in near future, warned the Food and Agriculture Organization of the United Nations (FAO). A latest FAO report, titled ‘Edible Insects: Future Prospects for Food and Feed Security’, lists ‘entomophagy’ — a diet supplemented by insects that has health and environmental benefits. How can these insects satiate your palate in years to come? Mopane caterpillars is one such insect. It is traditionally boiled in salted water and dried in sun before eating. It can last for several months without refrigeration. According to FAO, these are a good source of potassium, sodium, [...]

NEWS via NPR: The Katydid Dilemma: Will You Eat Insects?

January 17, 2014 // 0 Comments

Could this be the onset of the Fourth AGRICULTURAL REVOLUTION? One thing is for sure, it would have made ESTER BOSERUP smile. -Human Imprint ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Reblog via NPR The Katydid Dilemma: Will You Eat Insects? by BARBARA J. KING January 17, 201411:13 AM It’s right there on the dinner menu at Oyamel (a Washington, D.C., restaurant), listed under the “authentic Mexican tacos” section: Chapulines The legendary Oaxacan specialty of sauteed grasshoppers, shallots, tequila and guacamole. $5.00 Whether it’s sauteed grasshoppers at Oyamel or katydid grilled cheese sandwiches prepared for the annual Bug Fair at the Natural History Museum of Los Angeles, insects are the new darlings of the avant-garde food world. At least that’s the message in the chapter called “Grub” from Dana Goodyear’s book Anything that Moves: Renegade Chefs, Fearless Eaters, and the Making of a New American Food Culture. Which animals we [...]
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