Bugs, Beasts & Beliefs: The Evolving History of Entomophagy
From sacred symbols to snackable sustenance, humans and animals have shared a long, complex, and sometimes contradictory history. For thousands of years, we’ve hunted them, tamed them, worshiped them—and, of course, eaten them. But while most people think of domesticated cows, sheep, and horses when considering humanity’s reliance on animals, there’s one tiny, often-overlooked category that’s played a major role in our evolution: insects and the history of entomophagy.
From Companions to Cuisine
Throughout history, humans have depended on animals for food, transport, farming, and even companionship. Domestication of larger animals like oxen and horses helped early societies thrive, but insects have also been crucial partners in human survival. They’ve provided nourishment, pollination, and even medicinal benefits long before modern science caught on.
Beyond practical uses, animals—including insects—have carried deep symbolic weight in cultures across the globe. Ancient civilizations associated them with everything from rebirth and renewal to divine messengers and omens. Scarab beetles in Egypt were linked to the god Khepri and represented rebirth and renewal, while Hindu traditions revere cows as sacred beings. Even today, insects hold spiritual significance in many cultures, often symbolizing transformation, perseverance, or prosperity.
The Ethical Dilemma: To Eat or Not to Eat?
Human relationships with animals have always been a mix of reverence and resourcefulness. On the one hand, we admire their strength, wisdom, and resilience. On the other, we’ve historically relied on them for sustenance and survival. This contradiction is still alive today—especially when it comes to food choices.
For example, while some religious traditions prohibit eating certain animals, others embrace entomophagy (the practice of eating insects) as an essential part of their diet. Insects have been consumed across cultures for millennia, yet they are still considered an “emerging food” in regions where they aren’t a culinary norm. But with a growing global population and increasing environmental pressures, many experts argue that insects could be a key part of a more sustainable future.
The Future of Food: Learning from the Past
Balancing human needs with environmental preservation is more urgent than ever. Reducing our carbon footprint, protecting biodiversity, and making sustainable food choices are all critical steps in securing a healthy planet for future generations. And guess what? Insects check a lot of these boxes.
Unlike traditional livestock, bugs require significantly fewer resources—less land, less water, and less feed—to produce the same (or even greater) levels of protein. With the FAO and WHO acknowledging entomophagy as a viable solution nearly 50 years ago, it’s clear that insects aren’t just a relic of the past—they’re a food of the future.
From prehistoric cave dwellers to modern-day Michelin-starred chefs, history has shown us that insects have long been part of the human diet. So maybe it’s time to rethink our plate and take a cue from the past. After all, if the ancient Greeks, Romans, and Egyptians embraced insects as a delicacy, why shouldn’t we?
Hungry for more? Stay tuned as we continue to explore the fascinating, and sometimes unexpected, ways insects have shaped our world.
Bugs on the Menu: A Prehistoric and Ancient History of Entomophagy
Long before Michelin-starred restaurants and farm-to-table movements, our ancestors were dining on some of the most sustainable protein sources available: insects. The history of entomophagy stretches back thousands of years, revealing how insects played a crucial role in human diets across different cultures and eras. While direct evidence of prehistoric insect consumption is rare (because let’s face it, bug legs don’t fossilize well), researchers have uncovered clues hidden in ancient caves and fossilized human waste. Yes, you read that right—coprolites (fossilized feces) found in caves in the USA and Mexico contain insect remains, confirming that our early relatives had a prehistoric insect diet.
Even prehistoric art hints at humanity’s entomophagic past. While most ancient cave paintings showcase the megafauna of the time—bison, mammoths, and deer—some also depict bees, wasps, and beetles. In the Magdalenian cave of Les Trois Frères in France (dating back about 17,000 years), archaeologists discovered an engraving of a grasshopper on an animal bone, possibly hinting at its significance in the human diet. Meanwhile, the famed Altamira cave in Spain, known for its striking animal depictions, also features edible insects and wild bee nests, suggesting that early humans actively sought out these tiny, protein-packed snacks.
Biblical Bugs: Insects in Ancient Texts (The History of Entomophagy)
Fast forward a few thousand years, and insects continue to make appearances in religious and historical texts. The Bible, for example, references edible insects in history multiple times. Leviticus 11:20–23 clearly states that while most flying insects are unclean, locusts, crickets, and grasshoppers are fair game.
“All flying insects that walk on all fours are to be regarded as unclean by you. There are, however, some winged creatures that walk on all fours that you may eat: those that have jointed legs for hopping on the ground. Of these you may eat any kind of locust, katydid, cricket, or grasshopper. But all other winged creatures that have four legs you are to regard as unclean”.
And of course, John the Baptist himself was said to have lived on a diet of locusts and wild honey in the wilderness (Matthew 3:4)—perhaps history’s first ento-influencer?
Greece, Rome, and the Bug Delicacy Divide (The History of Entomophagy)
Ancient Greece didn’t exactly embrace entomophagy with open arms, but Aristotle—one of history’s most celebrated philosophers—did document the consumption of Cossus caterpillars, which were apparently quite the delicacy when roasted or boiled. Meanwhile, the Romans had a much more complex relationship with insect cuisine. Pliny the Elder wrote extensively about the dietary habits of his contemporaries, noting that ancient insect consumption was more common than one might think—locusts and grasshoppers were enjoyed as fried or roasted snacks.
Information about Cossus and other edible insects is given in Pliny (Book 17, Chapter 37).
“Particular trees are attacked by worm in a greater or smaller degree, but nearly all are liable, and birds detect worm-eaten wood by the hollow sound when they tap the bark. Nowadays indeed even this has begun to be classed as a luxury, and especially large wood-maggots found in oak-wood—the name for these is cosses—figure in the menu as a special delicacy, and even these creatures are fed with flour to fatten them for the table. The trees most liable to be worm-eaten are pears, apples, and figs; those that have a bitter taste and a scent are less liable. Of the larvae found in fig-trees some breed in the trees themselves, but others are produced by the insect called in Greek the horned insect; all of them, however, assume the shape of that insect, and emit a little buzzing sound. Also, the service-tree is infected with red, hairy caterpillars, which eventually kill it; and the medlar as well is liable to the same disease when it grows old”.
The Romans even practiced insect farming of sorts, fattening up beetle larvae in jars before serving them at feasts. The history of entomophagy is filled with interesting stories!
Aelianus, a Roman author who lived in the second to third century AD, wrote extensively on the natural history of animals, including insects. In his work, “On the Characteristics of Animals” (De Natura Animalium), Aelianus shared detailed descriptions of locusts and the ways humans consumed them. According to Aelianus, locusts were considered a delicacy in some parts of the ancient world, particularly in the Middle East. Locusts were caught in large nets and then either roasted or boiled before being consumed. He noted that the wings and legs were removed before cooking and that the head and body were eaten separately. The taste, he wrote, was “a little like that of a fish, but more pleasant”. He also noted that locusts were believed to have medicinal properties and were used to treat various ailments, including headaches, insomnia, and coughs.
And if you think bugs were just peasant food, think again! The wealthy elite indulged in insect delicacies, while soldiers on campaign relied on them as emergency rations. Historical records suggest that during the Third Punic War, Roman soldiers ground up locusts into a paste to mix with grain, ensuring they had enough energy to keep fighting.
Bugs in Banquets and Poetry (The History of Entomophagy)
Beyond Pliny, other Roman authors weighed in on the humanity’s history with insects as food. The poet Ovid mentioned caterpillars as a prized dish served on silver platters in his writings, while Horace praised the simple pleasures of dining on insects and drinking wine. Martial, known for his witty epigrams, poked fun at the extravagance of serving locusts at banquets. And in Petronius’s Satyricon, an over-the-top feast hosted by the wealthy Trimalchio featured roasted beetles and grasshoppers—perhaps the ancient equivalent of an avant-garde tasting menu?
The Takeaway: History’s Love-Hate Relationship with Insects
While entomophagy may have faded from prominence in the Western world over time, history shows us that humans have been eating insects for thousands of years—sometimes out of necessity, sometimes as a luxury. Today, as we search for sustainable protein sources to feed a growing global population, perhaps it’s time to take a cue from our ancestors and bring insects back to the dinner plate. The history of entomophagy reminds us that insects were once a valued food source, and they may hold the key to a more sustainable future.
After all, if they were good enough for John the Baptist, Aristotle, and the Roman elite, they might just be good enough for the rest of us.
Hungry yet?
Conclusion of History of Entomophagy
Entomophagy, the practice of consuming insects, has deep roots in human history. Archaeological evidence indicates that insects have been part of human diets for thousands of years, especially in regions like Africa, Asia, Latin America, and Oceania. In these cultures, insects often serve as delicacies or staple foods, valued for their nutritional benefits, abundance, and cultural significance.
Despite its historical prevalence, entomophagy has faced cultural stigmas, particularly in Western societies. However, with growing concerns about environmental sustainability and food security, there’s renewed interest in insects as a viable protein source. Insects require fewer resources than traditional livestock, offering an eco-friendly alternative to conventional meat production.
The nutritional profile of insects is impressive. They are rich in proteins, essential amino acids, vitamins, and minerals. For instance, certain insect species provide comparable or even superior protein content to beef or chicken. This makes them a valuable addition to diets, especially in regions facing protein shortages.
Culturally, insects have played significant roles beyond nutrition. In many societies, they are integral to traditional medicines, rituals, and art. For example, in some African communities, specific insects are consumed during rites of passage or festivals, symbolizing prosperity and growth.
The Western aversion to entomophagy can be traced back to historical developments. The rise of agriculture and domestication of livestock led to a diminished reliance on insects as food. Over time, insects became associated with poverty or primitive practices, further entrenching negative perceptions.
However, the narrative is shifting. Chefs and food innovators in Western countries are experimenting with insect-based dishes, introducing them to mainstream audiences. Products like cricket flour are gaining traction, appearing in protein bars and snacks, highlighting the versatility of insects in modern cuisine.
Embracing the history of entomophagy offers potential solutions to pressing global challenges. As the global population rises, the demand for sustainable protein sources intensifies. Insects, with their minimal environmental footprint and high nutritional value, present a compelling case. By overcoming cultural biases and leveraging the rich history of entomophagy, societies can move towards a more sustainable and inclusive food future.
In conclusion, while entomophagy has ancient origins and is still practiced in many parts of the world, its acceptance in Western societies is growing. This shift is driven by the need for sustainable food sources and a reexamination of cultural perceptions. As we look to the future, insects may well become a common feature on plates worldwide, bridging the gap between tradition and innovation. The history of entomophagy is just the beginning.
Read my next blog post in the history of entomophagy series: THE HISTORY OF EATING INSECTS: FROM ANCIENT ROME TO THE RENAISSANCE
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