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Editorial: Insects: Yum? | Restaurant Hospitality

Americans are becoming increasingly more adventurous at mealtime, but are they ready to start munching on nutritious insects such as grasshoppers in restaurants?
Prima Supply's profile photoRonni Radner's profile photo
I've started hearing more and more about chefs using insects in dishes. Some of it makes sense. For instance, many Americans love shrimp, which, in a more critical light, are sarcastically referred to as the 'cockroach of the sea.' In that sense, I think that a limited number of people would try it (though not necessarily enjoy it). It seems too fear-factor-ish for it to actually catch on.

But, I could be completely off here. I just don't think American culture is prepared to deal with it. Maybe in 10-15 years? But I don't think it would even be mainstream at this point. Who wants to go to the drive thru for a flea-burger, caterpillar pizza, or hornet con queso?
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