It's that seasonal time of year when most of us find a delicious turkey, chicken, ham or beef centrepiece for our Christmas dinners. With just about a week to go, how about putting aside the duck and consider having a portion of locusts with your gravy?
In our Conceptualising the Future: A Look Behind the Scenes feature, we introduced you to Lucinda Pender and her proposed project highlighting the benefits of eating insects.
One of the obstacles that she is facing is the cultural response to eating the creatures we tend to squash or throw back outside. As Lucinda has stated above, the introduction to eating insects has been a trend in the West that leans more towards shock factor than gradual social acceptance and consumption. However, the fascination with adopting an entomological approach is not a new discovery.
The Grub Kitchen is one of many examples of establishments that attempt to bring entomophagy to the masses. Whilst it has a small following, has made headlines and has been noted as innovative, it still remains within a niche market designed as a change from the routine. It is not considered as a step into new eating habits.
This seeming aversion to change has been a reoccurring theme in our Fresh Daily section (See the Poo Power! insight for more information) and again raises questions about human interference of progress.