A History of Disgust: The Western Taboo
For millennia, eating insects, a practice known as entomophagy, was a common dietary practice across many parts of the world, including areas that would later form Western culture. Ancient Greeks and Romans, far from being repulsed, integrated certain insects into their diets. Aristotle, for instance, mentioned how to find cicadas, and Roman author Aelianus wrote about locusts being a delicacy. Biblical texts even list some insects, such as locusts, crickets, and grasshoppers, as kosher. However, a significant shift occurred in Western culture that would fundamentally alter this relationship with insects.
The Rise of the Western Aversion
Several factors coalesced over centuries to push insects out of the Western diet and into the category of 'yucky.' The medieval period, marked by cultural shifts and epidemics, contributed to a collective forgetting of this food source. The development of agriculture and the rise of settled communities led to insects being associated with crop infestations and plagues, demonizing them as pests rather than food. In contrast, in warmer climates where insects are more abundant year-round, they remained a reliable and accessible protein source, preserving entomophagy traditions. The colonial period further reinforced the bias, as European explorers associated insect eating with the 'primitive' diets of nomadic tribes, solidifying the perception of entomophagy as backward.
The Psychological "Ick" Factor
At the heart of the modern Western revulsion is a learned psychological response. Psychologist Paul Rozin's research illustrates the powerful concept of 'contamination,' where something considered 'disgusting' taints any object it touches. This is exemplified by his sterile cockroach experiment, where participants refused to drink juice stirred with a sterilized cockroach, despite knowing it was safe. This irrational but powerful emotional response is a significant barrier to overcome. Furthermore, food neophobia—the reluctance to consume new or unfamiliar foods—and learned disgust from parental and societal norms cement these negative attitudes. We are taught from a young age what is 'food' and what is 'not food.'
Societal and Economic Shifts
- The Rise of Industrial Agriculture: As Western societies industrialized, large-scale livestock farming became the dominant source of protein. This made traditional insect consumption seem unnecessary and outmoded, relegating it to a distant or exotic practice.
- Increased Wealth: With increased prosperity, Western societies no longer needed to rely on opportunistic food sources like insects for survival, favoring more readily available and socially prestigious animal proteins like beef, pork, and chicken.
- Marketing and Branding: Modern food marketing focuses on creating a clean, pristine image of food. Insects, with their wild origins and association with the natural world, do not fit this sanitized image, making positive branding difficult without heavy processing.
Ento-Cuisine vs. Conventional Protein
| Feature | Insect Protein (e.g., Crickets) | Conventional Protein (e.g., Beef) |
|---|---|---|
| Protein Content (Dry Weight) | ~65% | ~50% |
| Feed Conversion Ratio | 1.7kg feed per kg of cricket | 25kg feed per kg of beef |
| Resource Efficiency | Requires less land, water, and feed | Requires vast land, water, and feed |
| Greenhouse Gas Emissions | Significantly lower | High emissions |
| Culinary Perception | Often viewed with disgust or novelty in West | A socially accepted dietary staple in West |
Changing Perceptions and the Future
Despite the historical and psychological barriers, the narrative around insects as food is changing. Driven by the pressing need for sustainable protein sources to feed a growing global population, organizations like the United Nations have championed entomophagy. The environmental benefits are clear: insects are highly efficient at converting feed into protein, require fewer resources, and produce fewer greenhouse gases than traditional livestock.
To overcome the 'ick factor,' companies are focusing on processing insects into non-recognizable forms, such as powders and flours, to be incorporated into familiar products like protein bars, pastas, and snacks. Education is also key to changing consumer mindsets and highlighting the nutritional benefits and sustainability of insect protein. As the insect protein industry matures, with companies focusing on cost efficiency and scaling, products may become more mainstream. Consumers willing to try insect-based products often find that their negative anticipations are unfounded, especially when the insect is invisible in the food. The future of food may involve a wider acceptance of insects, though likely in powdered or processed forms initially, gradually challenging the deeply ingrained Western 'yuck' factor.
Conclusion: Re-evaluating the "Yuck" Factor
Ultimately, the story of how did eating insects become yucky in Western culture is a complex tale of environmental adaptation, societal evolution, and psychological conditioning. It's a story of how a once-valid food source became a taboo, not based on inherent danger or nutritional value, but on learned biases and cultural norms. While the 'yuck' factor remains a formidable barrier, growing environmental awareness and food innovation are steadily chipping away at this aversion. The journey back to entomophagy, even if in disguise, represents a re-evaluation of our relationship with food and a recognition that our disgust is not a biological imperative, but a cultural construct ripe for change. This shift could hold the key to a more sustainable and resilient global food system.(https://www.foodnhotelasia.com/blog/fnb/rise-of-insect-protein/)
