Hey, there’s a really nice article about bug food in the New York Times today:
“In the kitchen at Toscanini’s Ice Cream, David Gracer plunged a spoon into various insect-and-ice-cream concoctions. Wielding a grasshopper covered in burned caramel, he said: “Insects can feed the world. Cows and pigs are the S.U.V.’s; bugs are the bicycles.”
Provocative as that sounds, insects do meet the test of environmental sustainability: they create far more edible protein per pound of feed as cattle. Moreover, given world consumption trajectories, scientists warn that a complete collapse of global fish stocks is possible in the next 40 years. We might want to hedge our bets. Perhaps then it’s no surprise that the concept of bugs as food is getting serious consideration from the Food and Agriculture Organization of the United Nations. Later this month, it will stage a workshop called “Forest Insects as Food: Humans Bite Back” in Chiang Mai, Thailand.”
There’s also a really nice article from 2006 on Thai insect/arachnid cookery, too!