Harvesting Mopane worms in Zimbabwe. Botswanans and South Africans (including Afrikaners) enjoy this protein source that contains 3x the amount of protein than beef (when comparing weight). They also are able to be stored for many months if dried. http://assets.nydailynews.com/polopoly_fs/1.1247660.1359135202!/img/httpImage/image.jpg_gen/derivatives/article_970/wormsap26f-9-web.jpg

For centuries, humans have been using insects in their everyday cuisine. It was not until the 20th century that Western civilization developed a significant aversiveness to the idea of consuming insects. That phenomenon is gradually changing. The millennial generation is glamorizing the consumption of insects – presenting it as an extremely exotic, conscious, and sustainable (therefore relatively ‘trendy’) source of protein.

In less than the past 5 years, several startup food companies in Europe have been incorporating insects into every day foods such as pasta (see image below of ALDENTO pasta, started by two sisters in Belgium), protein bars, spreads, and more.

Cricket Flour pasta http://img.scoop.it/2_R8_bHB861trug3l6wIQTl72eJkfbmt4t8yenImKBVvK0kTmF0xjctABnaLJIm9

A restaurant opened by a Frenchman in Siem Reap, Cambodia, sells only foods cooked with arthropods. It has received much media attention and has drawn the adventurous “backpacker” crowd from all over the world. What makes this Bug Cafe different from the fried tarantula street vendors you find all over major Southeast Asian cities is the preparation technique variety. Westerners tend to trust French (and generally, Southern European) tastebuds. “If there is a Westerner preparing these bugs, maybe I just might like it” is probably what tourists are telling themselves as they courageously try creepy crawly type bugs for the first time.

Scorpion papaya salad, Siem Reap’s Bug Cafe http://bugs-cafe.e-monsite.com/medias/images/20140705-195707.jpg