Entomogastronomy, a step beyond just eating insects

Abstract

Entomophagy, or the consumption of insects as food by humans, developed thousands of years ago in some entomophagous cultures around the world, particularly in Africa, Asia and, especially, in South/Mesoamerica. Recently, FAO recommended edible insects as a good protein source for the future as an alternative to conventional meat, capable of contributing positively to the environment and human health. However, insect consumption still encounters significant cultural constraints (i.e. entomophobia) in Western societies. Among the various strategies to overcome entomophobia is the inclusion of edible insects in the tasting menus of some avant-garde restaurants run by renowned chefs around the world, with the idea that it will eventually spread to other casual and mid-range restaurants and also to home cooking. The chapter mainly addresses the treatment of edible insects in haute cuisine and creative cooking, highlighting the organoleptic aspects of insects and culinary transformations aimed at achieving deliciousness and palatability, not just edibility. The paradigmatic case of the gastronomic research on insect cuisine carried out by the Nordic Food Laboratory, a research offshoot of the world-famous Danish three-Michelin starred restaurant Noma, is presented.