Edible Insects

Insects are a major source of food in many countries including Japan, China, Thailand, Cambodia, Australia, Uganda, Botswana, Peru, Venezuela and Mexico. Insects are in fact close relatives and possibly derived from Crustacea (including shrimp, crabs, and lobsters) so it is no surprise that these “terrestrial shrimp” are a good source of protein. What is particularly surprising to North Americans is the diversity of recipes developed for insects in other parts of the world. Thailand has a particularly wonderful cuisine based on insects. Imagine belostomatid water bugs in a spicy panang curry sauce. We will sample some insect recipes and invite a local insect chef to prepare some tasty dishes.

For a real insect culinary experience, visit the Montreal Insectarium where you can sample insect recipes prepared by Nicole-Anne Gagnon, a chef from the Institut de tourisme et d 'hôtellerie du Québec

Powerpoint: Download Edible Insects Lecture

PDF: Download Handout

Links of Interest:

• Edible insects at the Montreal Insectarium