When we think of ancient Rome, images of lavish banquets filled with roasted meats, olives, and wine might come to mind. But did you know that Romans may have also dabbled in entomophagy—the practice of eating insects? The history of eating insects has a resurgence in the Renaissance. While historical records are somewhat limited, evidence suggests that insects were occasionally consumed in specific contexts throughout the Middle Ages. However, they were not a staple of the European diet and were often eaten out of necessity or due to regional customs.
Fast forward to the Renaissance, and we see a resurgence of interest in the history of eating insects—this time from some of the most influential scholars of the era. Physicians, naturalists, and herbalists across Europe documented the culinary and medicinal uses of insects, recognizing their nutritional value and potential benefits.
Renaissance Thinkers and the Case for Insect Cuisine
One of the earliest proponents was Andrea Bacci (1524–1600), an Italian physician and naturalist who explored the dietary benefits of insects in his 1571 book De Thermis. He specifically recommended locusts and cicadas as nutritious food sources—perhaps a Renaissance-era take on today’s protein-packed cricket flour!
Another influential voice in the history of eating insects was Pierre Belon (1517–1564), a French physician and herbalist who detailed insect consumption practices in Turkey and other Eastern cultures in his 1555 work Les Oeuvres de Pierre Belon. Belon even suggested that ants could be a remedy for indigestion—an early nod to insects’ potential medicinal properties.
Meanwhile, Conrad Gesner (1516–1565), a Swiss physician, wrote about the culinary and medicinal uses of insects in his comprehensive Historiae Animalium. He noted that grasshoppers and locusts were consumed in Switzerland and Germany, while beetles and ants were used as remedies for various ailments.
History of Eating Insects: A Naturalist’s Perspective
Perhaps one of the most forward-thinking naturalists of the time was Ulisse Aldrovandi (1522–1605). In his book De Animalibus Insectis Libri Septem, Aldrovandi recognized the potential of insects as a plentiful and nutritious food source. He even described their taste and culinary uses, suggesting that insects could be farmed as an affordable protein option for the poor—an idea from the history of eating insects that aligns remarkably well with today’s push for sustainable insect agriculture. Aldrovandi’s interest in insects extended beyond food; he was among the first to study their ecological roles, including pollination and their place in the broader ecosystem.
The 19th-Century Revival: From Darwin to Vincent M. Holt
Jumping ahead to the 19th century, Charles Darwin (1809–1882) documented his own experiences eating insects during his travels in South America, as described in The Voyage of the Beagle. Similarly, Jean Henri Fabre (1823–1915), a French naturalist, explored the culinary potential of insects in Souvenirs Entomologiques.
But perhaps the most vocal advocate for entomophagy in this era was Vincent M. Holt, who published Why Not Eat Insects? in 1885. Holt passionately argued for insects as a nutritious and sustainable food source, comparing them to seafood staples like oysters and eels. He believed that insects could gain widespread acceptance if they were made fashionable—a marketing insight that remains relevant in today’s efforts to normalize edible insects. In some regards, I’m picking up the torch of Vincent M. Holt.
The Modern Perspective: Psychology and Cultural Attitudes Toward Insects
In the 20th century, Paul Rozin, an American psychologist born in 1936, explored food preferences and cultural attitudes toward entomophagy. His research provided valuable insights into why some societies embrace insects as food while others reject them. By analyzing these psychological and cultural barriers, Rozin’s work has helped pave the way for today’s efforts to promote edible insects as a sustainable protein source. The history of eating insects has some incredible parallels.
Looking Back to Look Forward in the History of Eating Insects
Throughout history, European scholars and scientists have examined the history of eating insects from various angles—culinary, medicinal, and cultural. While entomophagy never became a widespread dietary practice in Europe, its documentation by Renaissance naturalists, 19th-century adventurers, and modern psychologists has helped shape today’s conversation about insects as food.
As we work toward more sustainable food systems, it’s worth revisiting these historical insights. Perhaps the visionaries of the past were onto something—and maybe, just maybe, the future of food lies in rediscovering these tiny yet mighty creatures.
Read my previous blog post in this series on the history of eating insects: HERE
Read my next blog post in this series: COMING SOON