In
many countries (South Africa, Colombia, Angola, Brazil, Cameroon,
China, India, Indonesia, Mexico, New Guinea, Tanzania, ...), insects
are commonly eaten and highly appreciated for their nutritional value
and delicious taste, since the dawn of history.
In Europe, we eat oysters (raw), shrimps, snails, eggs, and frog's legs.
Why not eat insects ?
Bruno Comby's nutritional studies started in the early 1980's, when he first became a vegeterian, and then started studying different types of natural diets, progressively became a raw foodist and reintroduced raw animal protein in 1985, and then studied insect-eating. Since 1988, he tested, studied, and raised crickets first, and has tasted over 400 different species of insects since then.
His book, "Delicious insects", originally published in 1990, presents his research and experience in the field of entomophagy (from the Greek : entomos = insects, and phagei = to eat). This innovative book was the object of considerable interest in the media people, the scientific community, and the general public worldwide (see the references). It has inspired many authors, scientists, and cooks, and has initiated the renaissance of entomophagy in the modern world. Today, in the USA, Canada, Germany, the Netherlands, Japan…, cooks and restaurants have adapted their menus and adopted Bruno Comby's insect recipes, and many scientists have confirmed his early sayings about insect-protein for human nutrition, and to help solve the problem of famine in the third world.