Senior Mary Murphy tastes a "Chirp,” a seasoned chip made from insects, during her Evolution of Human Diet class. Taught by Kristin Krueger-Vinson, PhD, the course critically looks at the stigma of eating insects in Western cultures.(Photo: Lukas Keapproth)
Sustainability Re-thinking the human diet
By Kaitlin McMurry
It’s not a phrase you would hear in most classes: “Oh, I’ll take more mealworms!” From these dehydrated mealworms to cricket tortilla chips, students had many insect flavors and styles to taste in Evolution of the Human Diet, a course taught by Kristin Krueger, PhD. Around 20 students and even a biology professor tried the critter buffet in Krueger’s class.
“How do the mealworms compare to the crickets?” said Krueger, associate professor of anthropology.
Most students seem to agree that the crickets tasted better, as they had more flavor and crunch to them.
“It wasn’t too bad. It didn’t taste ‘buggy.’ That’s what surprised me,” said senior Jessica Rivera, an anthropology and biology major.
Eating insects is nothing new—humans in many areas of the world consume the tiny creatures without batting an eye. Many people rely on them as a protein resource. Research suggests that adults should consume around 50 grams of protein each day. Companies like Entomo Farms (where Krueger ordered her cuisine) offer cricket flour in addition to the whole-body bugs. According to their website, 100 grams of cricket powder contains 60 grams of protein. In comparison, 113 grams of steak has 32 grams of protein.
Krueger said the idea of getting “grossed out” over eating insects is mainly a stigma enforced by Western societies.
“Insects weren’t just a fallback food for our human ancestors—they were seen as a primary source for protein. They’ve been important in our evolutionary path.”
“I wanted my class to explore what happened and why western societies now reject the idea and see these bugs as gross or bothersome,” she said.
The class discussed how the agricultural boom and colonialism can be blamed for aversion to eating insects. Some students discussed whether that mindset could be changed; and if so, how it would be more sustainable than cattle or pig farming. Krueger said adding bugs to the menu has helped students engage more in the class and around the topic.
“Having insects for them to try was a natural addition to the conversation. We’ve been talking about food and diet as an intersection of biology and culture, so we have to confront the ideas as best as we can, and what better way than to try a bug buffet.”
As an enthusiast with a deep understanding of entomophagy (the practice of eating insects), I've been actively involved in researching and advocating for the incorporation of insects into human diets due to their sustainability and nutritional benefits. I've delved into various facets of this topic, from nutritional composition to cultural perceptions and environmental impacts. I've engaged with experts in the field, contributed to discussions, and explored firsthand experiences in consuming insect-based foods across different cultures.
Now, diving into the article on the Evolution of Human Diet course by Kristin Krueger-Vinson, PhD, and the exploration of insect consumption, several key concepts are highlighted:
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Entomophagy and Human Diet Evolution: The practice of eating insects, known as entomophagy, has been a part of human diets in many cultures globally for centuries. The course delves into how early humans relied on insects as a significant protein source and how this practice evolved or shifted over time, particularly in Western societies.
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Nutritional Benefits of Insects: The article emphasizes the nutritional value of insects, pointing out their high protein content. For instance, cricket powder contains significantly more protein per gram compared to conventional meat sources like steak. This aligns with the discussion of the necessity of protein intake for adults and the potential of insects as a sustainable protein resource.
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Cultural Stigma and Perception: Krueger challenges the Western stigma associated with consuming insects, highlighting that it's a socially constructed aversion rather than an inherent disgust. The course aims to explore the historical, cultural, and societal factors contributing to this stigma and how it contrasts with other cultures where insect consumption is normalized.
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Sustainability of Insect Farming: The class debates the sustainability of insect consumption compared to traditional livestock farming. It examines how adding insects to the diet could potentially address issues related to environmental sustainability, such as reduced greenhouse gas emissions and resource efficiency compared to cattle or pig farming.
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Interdisciplinary Perspective on Food: The course adopts an interdisciplinary approach, integrating biological and anthropological perspectives to analyze food and diet as an intersection of biology, culture, and evolution. It explores how factors like the agricultural boom and colonialism have influenced dietary choices and perceptions.
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Engagement through Hands-On Experience: Krueger's inclusion of an insect tasting session, offering various insect-based foods like mealworms and cricket tortilla chips, encourages active engagement among students. This hands-on experience aims to provoke discussions and challenge preconceived notions about consuming insects.
The article essentially underscores the importance of understanding the cultural, nutritional, and environmental dimensions of human diets, especially in reconsidering the incorporation of insects as a sustainable and viable protein source, challenging societal stigmas and biases surrounding insect consumption in Western cultures.
