A customer tries an insect burger made of buffalo worms (Alphitobius Diaperinus) by the German start-up Bug Foundation” during its premiere in a supermarket in Aachen, Germany, April 20, 2018. (Wolfgang Rattay/Reuters)
Would I eat bugs? Sure, if they tasted good (I have yet to be convinced that locusts are indeed “sky prawn”), and their appearance might have to be disguised. I did once eat a waffle sprinkled with cricket meat, small dark specks, no antennae. But those specks didn’t really taste of anything much. I would, however, find it extremely difficult to snack on tarantula as it is served in Cambodia. A friend (a madman among gourmets) did, but not before putting a photo of his plate on Instagram. No attempt had been made to disguise what he was about to consume. The image was not . . . appetizing.
But bugs should be an addition to the carnivore’s menu, not (as those fighting the war against beef and other carnivorous delights would prefer) a replacement for the meat that is already on it. The same goes for cultivated meat, a product that might, I now know, cause difficulties for vegetarians.
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