"Entomophagy is an evolving term in need of review," says Afton Marina Szasz Halloran, Ph.D Fellow at the University of Copenhagen. Halloran calls for a change in the way we speak about edible insects and entomophagy.
Crickets taste vaguely like a cross between a shrimp and an almond, and are highly nutritious: when dried, they rival beef pound-for-pound when it comes to protein, and far exceed it in calcium and iron.
It may have crawled into your consciousness lately that edible insects are the new green thing: for one thing, they are extremely sustainable to raise. Green is good, agree most folks. But how do they taste?