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The Insect CookbookFood for a Sustainable Planet$
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Arnold van Huis, Marcel Dicke, and Henk van Gurp

Print publication date: 2014

Print ISBN-13: 9780231166843

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231166843.001.0001

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Eating Insects

Eating Insects

Naturally!

Chapter:
(p.81) 3 Eating Insects
Source:
The Insect Cookbook
Author(s):

Arnold van Huis

Henk van Gurp

Marcel Dicke

, Françoise Takken-Kaminker, Diane Blumenfeld-Schaap
Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231166843.003.0003

This chapter presents six more insect delicacies. The scale insect cochineal from Peru produces a red dye called carmine, which is used for coloring candies, alcoholic drinks, and surimi (imitation crab). The casu marzu (literally, “rotten cheese”) of Sardinia is made from sheep's milk, and it is left to ripen for so long that it starts to rot and attract cheese flies. The cheese is then eaten with its mold. In Africa and Latin America, palm beetle larvae are panfried or barbecued, just as dragonflies in China are fried and eaten with rice. Meanwhile, tarantulas are eaten in the city of Skuon, about 45 miles from Cambodia's capital, Phnom Penh. Legend has it that during the terrifying Khmer Rouge regime, people were so starved that they started eating spiders. Lastly, in Carnia, Italy, children are known to eat moths during the summer. More specifically, they eat the sweet contents of the crop of Zygaena moths.

Keywords:   insect delicacies, cochineal, carmine, casu marzu, rotten cheese, palm beetle, dragonflies, tarantulas, Zygaena moths

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