ground up into “insect flour,” which is used to

make protein-rich breads or energy bars. Whole

dried and spiced larvae may also be sold as an

artisanal condiment, and recently we have seen

a gradual normalization of insects as a food source

in Western cuisine.

Adult insects are eaten less commonly, but

in the night-markets of Southeast Asia, one can

buy a large selection of flash-fried adult beetles

straight out of a wok, which include water beetles

(Dytiscidae and Hydrophilidae) and chafer

beetles (Scarabaeidae: Melolonthinae), as

a crunchy midnight snack. These are usually

attracted to lights, gathered, and fried immediately.

below | Oryctes rhinoceros

(Scarabaeidae) Turning a pest into

a meal. These large larvae destroy

palm trees but are rich in protein.

They look more appetizing

after cooking.

be pests, and may occur in large numbers on

agricultural land. In many tropical cultures,

the pith of palm trees, such as sago, is used as

a source of starch and carbohydrate, while

the larvae of palm weevils (Curculionidae:

Rhynchophorus), which develop in the same

substrate and may be encountered while

harvesting the sago, are used as a protein

supplement. In other cultures, grubs of chafers

(Scarabaeidae: Melolonthinae) that occur in the

soil developing on the roots of crops may be

collected in large numbers and either used to

feed poultry or cooked and eaten directly, thus

combining food foraging with pest control.

In Western countries, mealworm larvae

(Tenebrionidae: Tenebrio) are grown in industrial

quantities, not just as pet food but also to be