Entomophagy (eating insects), from the University of California, Riverside. Provides an informative discussion and introduction covering key areas of entomophagy, along with links to other online resources. This page includes a detailed compilation, with photographs, on entomophagy in Malaysia, by Arthur Y. C. Chung.
Food and Agriculture Organization of the United Nations. Rome, 2013. FAO Forestry Paper 171.
The report includes sections on the beneficial roles of insects, entomophagy around the world, edible insects as a natural resource, and environmental issues and opportunities related to rearing insects for food and feed. There is also coverage of food safety issues and regulatory frameworks governing the use of insects for food.
A British wine merchant has created the world’s first insect and wine matching guide, pairing Chardonnay to tarantulas, sparkling rose to barbecued locusts, and sherry to giant waterbugs. Published Nov. 27, 2014.
Psychologist Paul Rozin explains why insects are a great food source and how we can move beyond the ick factor associated with eating them. August, 2018. By Michele W Berger in PennToday, University of Pennsylvania.
Student Scholarship publications include Rachel Lacey’s thesis: “Cricket as food: The perceptions and barriers to entomophagy and the potential for widespread incorporation of cricket flour in American diets,” 2016.
This blog post by Sonny Ramaswamy, Director of the National Institute of Food and Agriculture (May, 2014) discusses entomophagy in the light of such issues as food security, climate change, food safety, sustainable energy and childhood obesity.